Butternut Squash Tahini Buddha Bowls

December 12, 2019  |  Mains

NOTE: Previously made by cubing and cooking squash in seasoning mix with olive oil, adding sesame seeds and kale near the end of cooking. Then served on quinoa with the dressing.

Main ingredients

  • 4 cups cubed butternut squash 
  • 1 teaspoon olive oil
  • 1 teaspoon Ras El Hanout seasoning (see below)
  • salt/pepper
  • 2/3 cup couscous 
  • 4 cups spinach leaves
  • 2 cups chickpeas (drained and rinsed, if canned) 
  • sesame seeds/chopped parsley, for topping 

Tahini dressing

  • 1 tablespoon olive oil
  •  2 tablespoons toasted sesame oil 
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 2 scallions, chopped 
  • 1 tablespoon soy sauce
  • 1 large garlic clove, chopped 
  • 1/4 teaspoon each salt/freshly ground pepper 

Ras El Hanout seasoning

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves