Vegan Squash & Wild Rice Bowl with Maple Tahini
Indulge in the vibrant and nutritious Vegan Squash & Wild Rice Bowl with Maple Tahini, a delightful dish perfect for any occasion. This wholesome bowl features roasted butternut squash paired with hearty wild rice and tart cranberries, all drizzled with a creamy maple tahini dressing that brings everything together. Not only is this recipe easy to prepare, but it also allows for personalization with your favorite grains or greens. Packed with vitamins and minerals, this meal is ideal for anyone seeking a nourishing option that’s both satisfying and visually appealing. Perfect for meal prep or a quick weeknight dinner, this dish is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 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
- Preheat your 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.
- In a mixing bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and black pepper until smooth.
- To serve, divide the wild rice among bowls. Top with roasted squash cubes, cranberries, and kale. Drizzle generously with the maple tahini dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg