Name: Honeynut Squash Buddha Bowls with Sriracha-Tahini Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Cup Dry Quinoa (Cooked); 2 Honeynut Squash (Halved, Scooped Out); 8 oz Tempeh (Cut into Triangles and Sliced in Half); 8 Cups Fresh Kale (Stems Removed, Chopped); 1/2 tsp Salt; 1/2 tsp Black Pepper; 1/2 Lemon (Juiced); 1/4 Cup Tahini; 2 Tbsp Sriracha Sauce; 1/2 Lemon (Juiced); 1/8 tsp Salt; 1/4 Cup Water; 3 Green Onions (Chopped); 3 Tbsp Fresh Cilantro (Chopped)

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A healthy vegan and gluten-free bowl recipe that’s comforting, savory, and best of all, easy. Additionally, these Honeynut Squash, Kale, and Tempeh Buddha Bowls are topped with a creamy and rich Sriracha-Tahini Sauce for one filling meal with a little bit of heat.

A Favorite Fall Ingredient

Every year we countdown the days until there is a chill in the air and leaves begin to change into gorgeous shades of red, yellow, and orange. Not only is the landscape stunning but Honeynut squash also makes an appearance at our local farmers market!

This winter squash is a hybrid of buttercup and butternut squash. It’s sweet, easy to prepare, and just so darn cute.

Ready in Under 30 Minutes

But probably the best thing about this recipe is it’s weeknight ready. The honeynut squash and tempeh can be cooked on the same sheet pan for approximately 20 minutes and the kale only requires about 5 minutes on a separate pan.

While they are cooking, the quinoa and Sriracha-Tahini sauce can be made for one simple meal that is ready in 30 minutes or less. Woohoo!

WHAT YOU WILL NEED:

Honeynut Squash – Tender and sweet, these little squash carry big flavor to this Buddha bowl recipe.
Kale – Hearty and filling, kale packs a ton of nutrition and texture into this healthy meal.
Tempeh – Baked tempeh fills you up with amazing plant-based protein.
Quinoa – Provides the perfect base for this flavorful bowl, while adding fiber and even more protein.
Green Onion and Cilantro – a fresh sprinkle of green onion and cilantro gives these bowls an herbaceous finish that compliments the spicy sauce.
Sriracha-Tahini Sauce – Words can not describe how well this creamy and spicy sauce goes with these earthy ingredients. We put this stuff on everything!

Watch: How to Make Honeynut Squash Buddha Bowls with Sriracha-Tahini Sauce

FAQ & Buddha Bowl Tips:

What does honeynut squash taste like?
- Honeynut squash tastes just like butternut squash except it’s sweeter. Also, you can eat the skin!

Is there a substitute for the tempeh?
- Yep, you can also use tofu instead. Just be sure to brush it with a little olive oil so it browns nicely and doesn’t stick to the pan.

Mix It Up.
- If you prefer fresh kale, we suggest using baby kale or chopping typical kale very fine so it is easier to eat. Alternatively, you can also use another leafy green if you prefer.
Tip- Store leftover ingredients separately.
- If you have leftovers, we recommend storing all of the ingredients in separate containers so the kale stays light and crispy and the quinoa retains a nice texture.

A Nutritious & Satisfying Fall Meal

This easy and delightful vegan buddha bowl recipe screams fall. Grab all the honeynut squash available while you still can! Enjoy!

Finally, if you have made this Buddha Bowl recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!