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Honeynut squash Buddha bowls with Sriracha-Tahini Sauce

Honeynut Squash Buddha Bowls with Sriracha-Tahini Sauce

★★★★★ 5 from 2 reviews
  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 20 min.
  • Total Time: 30 min.
  • Yield: 4 Servings 1x
  • Category: Bowl
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

A hearty seasonal recipe featuring squash, tempeh, and kale. These Honeynut Squash Buddha Bowls with Sriracha-Tahini Sauce scream Fall.

Ingredients

Scale
  • 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)

Sriracha-Tahini Sauce:

  • 1/4 Cup Tahini
  • 2 Tbsp Sriracha Sauce
  • 1/2 Lemon (Juiced)
  • 1/8 tsp Salt
  • 1/4 Cup Water

Garnish: 

  • 3 Green Onions (Chopped)
  • 3 Tbsp Fresh Cilantro (Chopped)

Instructions

  1. Preheat the oven to 400°F. 
  2. Cut the squash in half, lengthwise, and scoop out the seeds and pulp. Next, coat a baking sheet with a small amount of oil as well as the cut side of each squash half. Season the squash with a little salt and pepper and place cut-side down on the prepared pan. 
  3. Cut the tempeh. We like to cut it into triangles but cubing it works too. Add the tempeh to the same pan as the squash. Place the pan in the pre-heated oven for 20 minutes. 
  4. Coat another sheet pan with oil and start to prepare the kale. Remove the stems and chop the leaves into bite-sized pieces. Arrange the kale on the prepared pan and sprinkle with lemon juice. Set aside. 
  5. Cook the quinoa as directed on the package. 
  6. When there is 5 minutes left for the squash and tempeh, add the kale pan into the oven to wilt. 
  7. Mix up the sauce. Place all of the sauce ingredients into a small bowl and stir until smooth. 
  8. Chop the green onion and cilantro for garnish. 
  9. Build your bowls. Start with a base of quinoa and wilted kale. Next, add a squash half and a few pieces of tempeh. Drizzle the bowl with the Sriracha-Tahini Sauce and sprinkle with green onion and chopped cilantro. Enjoy!
  10. Store leftovers separately in airtight containers in the refrigerator for up to 5 days.

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Honeynut Squash Recipe, Vegan Buddha Bowl, Sriracha-Tahini Sauce

Find it online: https://www.meatlessmakeovers.com/honeynut-squash-buddha-bowls-with-sriracha-tahini-sauce/