Vegan Broccoli and Butternut Squash Buddha Bowl with Lemon Tahini Dressing
It’s been a serious minute since we roasted some delicious broccoli florets in this house and we need to fix that! About three months ago, I went on a broccoli crazy shopping spree at the market and came home with 10 huge heads of the most gorgeous greens. I chopped them, froze them on a baking sheet and then transferred them into 4 large silicone bags (because screw plastic) to use later in the week……
Three months later, I open the freezer to see them and laugh pretty loudly. WOOPS!! hahaha.
So now we are going to have some of our amazing local broccoli for dinner, paired with the in-season (and always delicious) butternut squash! Paired with some creamy lemon-tahini sauce and sunflower seeds for crunch…I couldn’t’ think of anything better for this cool fall evening.
I chose to use red quinoa for this week’s Vegan Broccoli and Butternut Squash Buddha Bowl and she did not disappoint!
Benefits of Butternut Squash and Broccoli
Butternut Squash: It’s a fruit, not a veggie!
- Super sweet and nutty flavor: a perfect vegetable for easy soups, desserts, and even porridge!
- Super rich in vitamins and minerals while also being low in calories.
- High in dietary fiber to keep you fuller for longer!
- Nutritional profile includes Vitamin A, Vitamin C, Vitamin E, Thiamine, Niacine, Folate, Magnesium and Potassium.
- The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.
- Great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber.
- A cup of cooked broccoli offers as much vitamin C as an orange and is a good source of beta-carotene.
- Contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too!
- Tastes amazing steamed, roasted or even blended into a soup.
- To keep your broccoli fresh and crisp, store it in your vegetable crisper, unwashed in a perforated bag, and try to use within a few days. Or you can just freeze it like we do and forget about it for 3 months:).
So now that we have talked about some of our amazing ingredients, let’s get started on this delicious Vegan Broccoli and Butternut Squash Buddha Bowl
Broccoli and Mashed Butternut Squash Buddha Bowl with Lemon Tahini Sauce
- 1 small head broccoli diced into florets
- 1 small butternut squash chopped into small cubes
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup dried quinoa
- 1 cup vegetable broth
- 1 can garbanzo beans rinsed and drained
- 1/4 cup sunflower seeds
Lemon Tahini Dressing
- 1/4 cup tahini well stirred
- 1 garlic clove minced
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tbsp Maple syrup
- Sprinkle of sea salt and black pepper to taste
- Cook quinoa according to package instructions with vegetable broth.
- Preheat oven to 425F/220Line baking sheet with parchment paper or a silicone mat. Prep broccoli and butternut squash.
- Scatter the veggies onto the baking sheet and sprinkle seasonings all over. Roast for 20-30 minutes, tossing halfway through.
- While those bake, whisk or blend the dressing together. Taste test and adjust. Once the quinoa has cooked, fluff with a fork. Rinse and drain beans.
- Once the veggies are done, transfer the squash to a bowl and mash with a fork (just lightly mashed). Taste test and adjust with extra seasonings.
- Scoop in 1⁄4 cup of quinoa to each bowl followed by equal amounts broccoli, squash and beans. Season with sunflower seeds and drizzle lots of the lemon tahini dressing all over.
For the Kids!
- Kids: I like to add a pinch of brown sugar and cinnamon to the butternut squash for the boys. The broccoli I serve with the tahini sauce as the dipping sauce. Garbanzo beans are always a hit and I just add a handful of peas/nuts/seeds and a slice of sourdough bread to bring it all together.
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