Vegan Roasted Butternut Squash, Cranberry, and Wild Rice Bowl with Maple Tahini Dressing 🍁
Ingredients:
For the Bowl:
1 cup cooked wild rice
1 cup roasted butternut squash cubes
1/2 cup dried cranberries
1 cup chopped kale
For the Maple Tahini Dressing:
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:
Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Make the Maple Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper.
Assemble the Bowls: Divide the cooked wild rice, roasted butternut squash, cranberries, and kale among bowls. Drizzle generously with the Maple Tahini Dressing.
Tips:
You can use any type of rice you like for this recipe.
For a spicier sauce, add a pinch of red pepper flakes to the Maple Tahini Dressing.
Serve the bowls with your favorite side dishes, such as roasted vegetables, quinoa, or a green salad.