I eat this meal on repeat for most of the fall. It’s a simple variation on a buddha bowl that’s perfect for beginners. 🙂 It’s also great for batch prepping ahead and eating throughout the week.
- 1 small butternut squash, cubed
- 1 lb brussels sprouts, halved or quartered
- Kale or dark greens
Protein (Per Serving)
- 1 serving of Tahini Sauce
- 3 oz cooked or canned beans, such as chickpeas, white beans, or black beans
- 2 Tbsp oil for roasting
- garlic or seasoning salt
- black pepper
- 1/2 cup cooked quinoa, rice, farro, or any other grain
- roasted potatoes or other root vegetables
- avocado, sliced
- sprinkle of nuts
- Preheat the oven to 400 degrees.
- Cube the squash and chop the Brussels sprouts.
- Toss the veggies in the oil, generously sprinkle with salt, pepper, and any desired seasonings.
- Roast on parchment paper in the oven for 25-30 minutes or until the squash is soft and the Brussels sprouts are browned. Stir occasionally.
- While the veggies are roasting, make the tahini sauce if you haven’t already.
- Massage the kale vigorously with your hands for about 1 minute with a little bit of lemon juice and a spoonful of the tahini dressing.
- To assemble the bowl, weigh out your veggies first, add the protein, and drizzle the tahini sauce over the whole yummy pil