Description
Vegan Roasted Butternut Squash, Cranberry, and Wild Rice Bowl with Maple Tahini Dressing is a colorful and nutritious meal bursting with flavors. This delightful dish features sweet roasted butternut squash paired with tart cranberries and hearty wild rice, all drizzled with a creamy maple tahini dressing. Perfect for cozy dinners or meal prepping, this bowl is not only delicious but also packed with vitamins from kale and antioxidants from cranberries. Enjoy it warm or cold for lunch, dinner, or as a healthy side at gatherings.
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)
- salt and pepper to taste
Instructions
- 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.
- In a mixing bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and black pepper until smooth.
- Divide cooked wild rice among serving bowls. Top with roasted squash, cranberries, and chopped kale. Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your grains by using quinoa or brown rice. Add spices like cumin to the dressing for extra flavor. Serve with toasted bread or crunchy toppings like nuts or seeds for added texture.