Who else likes to balance their weekend pizza 🍕and burgers 🍔with weekday Buddha bowls? ✌🏻If you're like me, then my Autumn Buddha Bowl with Roasted Jalapeño Tahini Dressing might be of interest to you. —Paige
quinoa, rinsed ( I used a quinoa and brown rice mix)
1 14 ounces
olive oil, drained and rinsed
cubed butternut squash
Roasted Jalapeno Tahini Dressing
chopped raw broccoli
In This Recipe
Begin by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When it's finished, remove from heat and keep covered so that the quinoa can absorb any excess water.
Preheat oven to 350 degrees Fahrenheit. In a bowl, toss chickpeas, oil, butternut squash and spices until evenly coated. On a baking sheet lined with parchment paper, bake the chickpea and squash mixture for 25-30 minutes. When done, remove from oven and let cool.
To make the roasted jalapeno tahini dressing, begin by roasting your jalapeno over an open flame until the outside is charred. You can also do this under your broiler, just be sure to watch it and turn as needed. Place the roasted jalapeno in a glass bowl and cover with plastic wrap. After 5 minutes use a paper towel or clean rag to remove the outside skin of the jalapeno. Slice it open and remove the seeds and stem.
Add the roasted jalapeno along with the rest of the dressing ingredients to a blender or food processor and blend until smooth.
Assemble the buddha bowls. In two bowls, add quinoa, chickpeas and butternut squash. Top with spinach, sliced pear and chopped raw broccoli to your taste. Drizzle everything with the dressing, and sprinkle with pumpkin seeds.