Harvest Bowl with Maple-Tahini Sauce

I’m craving food that’s appropriate for the season: steamy drinks, hearty soups, warm grain bowls…

And as far as grain bowls go, this one is a home run. Quinoa provides plenty of protein and fiber to keep you satisfied, and butternut squash is rich in beta-carotene and antioxidants, which just so happens to be great news for your skin. Plus, walnuts are amazing due to their anti-inflammatory nutrients, cancer-fighting phytochemicals and heart-healthy monounsaturated fats. Long story short, this seasonal bowl will make you feel great and look amazing.

Magical.

I know there are a couple elements of this recipe that require actual cooking, which some of you aren’t into. Relax. You can cook the butternut squash and the quinoa simultaneously, both of which require very little culinary skill, plus this is truly something you can prep over the weekend and eat throughout the week.

The maple-tahini sauce is certainly the star.

Have you gotten on the tahini bandwagon? Tahini is made from roasted sesame seeds; just like peanut butter or almond butter is made and it is a fabulous source of plant-based calcium. All you need is a small bowl and a whisk – start by adding the tahini, maple syrup, lemon juice, and the hot water. Whisk to combine; if it is still too thick for your liking, add more hot water.

Drizzle (or douse!) away.

Butternut Squash Quinoa with Maple-Tahini Sauce
2 cups butternut squash, peeled & chopped into 1/4-inch pieces
1 Tbsp. olive oil
1 cup uncooked quinoa
1½ cups vegetable broth
1 (15-ounce) can chickpeas, rinsed & drained (I roasted mine with olive oil for 20 minutes at 350F)
⅓ cup dried cranberries
⅓ cup green onion, finely sliced
1/4 cup toasted walnuts, chopped
salt and black pepper

Maple-Tahini Sauce
1/4 cup raw tahini
1 tbsp real maple syrup
1 tbsp. fresh lemon juice
4-6 Tbsp hot water to thin to desired consistency

Preheat the oven to 400F. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and broth in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 15 minutes.

To make the maple-tahini sauce, place all ingredients in a food processor or bowl and blend (or whisk) until smooth, Taste and adjust to taste.

To assemble the salad, combine the cooked quinoa, roasted squash, chickpeas, cranberries, green onion, toasted walnuts in a large bowl. Drizzle with maple-tahini sauce. Season with salt and pepper, to taste.