Vegan Roasted Butternut Squash Bowl
Enjoy this flavorful Vegan Roasted Butternut Squash bowl topped with cranberries and maple tahini dressing. Try it today for a healthy meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 cup cooked wild rice
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1 cup chopped kale
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Prepare butternut squash by tossing cubes in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While the squash roasts, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
- Assemble your bowls by dividing cooked wild rice among them. Top with roasted squash cubes, dried cranberries, and chopped kale. Drizzle generously with Maple Tahini Dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://cookingwithlola.com/vegan-roasted-butternut-squash/