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Vegan Roasted Butternut Squash Bowl

Vegan Roasted Butternut Squash
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Indulge in the warmth and flavor of this Vegan Roasted Butternut Squash bowl, which perfectly combines earthy roasted squash with nutty wild rice, tart cranberries, and vibrant kale. Drizzled with a creamy maple tahini dressing, this dish is a delightful fusion of textures and tastes that will brighten any meal. Not only is it easy to prepare in under an hour, but it’s also packed with nutrients—making it an ideal choice for weeknight dinners or special gatherings. Customize it with your favorite grains or greens for a meal that suits your palate!

Ingredients

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  • 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

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. In a bowl, whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper until smooth.
  3. Assemble bowls by dividing wild rice among serving dishes; top with roasted squash, cranberries, and kale. Drizzle with dressing before serving.

Nutrition

Find it online: https://cookingwithbrianna.com/vegan-roasted-butternut-squash/