Acorn Squash Bowl with Tahini Maple Dressing

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This month when I saw the Recipe Redux theme I got excited. Really excited. The theme for October 2016 is Plant Power Bowls. I’d rank myself as a pro at grain bowls, but who’s judging right? 

I see 3 big benefits to making grain bowls a staple in your menu repertoire:

  1. Versatility – switch up the grains, veggies, sauces, etc.
  2. Simplicity – it’s seriously just a grain, a veggie (or 2 or 3), and a sauce
  3. Leftovers – prep all the ingredients and store extras for leftovers all week

Potatoes are a typical staple in my grain bowls. But this time, I wanted to try something different. While I was perusing through the grocery store, I saw these beautiful acorn squash and couldn’t help but think they’d make amazing bowls for the whole meal. Have you ever done that? Made your meal right inside the food? It’s fun! AND, one less dish to wash, right??

Ingredients (serves 2)img_3022

  • 1 medium acorn squash
  • 1/2 pound brussel sprouts, halved
  • 1 cup dry quinoa, prepared according to package instructions
  • 1 can whole kernel corn
  • 2 tbsp Earth Balance buttery spread
  • 1 tbsp cane sugar
  • 1 tbsp olive oil
  • Salt & pepper, to taste 

Dressing

  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp hot water

Directions

  1. Prepare quinoa according to package instructions
  2. Preheat oven to 400°F
  3. Slice acorn squash in half and remove seeds(I recommend saving the seeds for roasting)
  4. Bake, cut side up, for 1 hour – until easily pierced with fork
  5. While squash is cooking, prepare brussel sprouts by drizzling olive oil over them and seasoning with a dash of salt and pepper, toss to coat
  6. Add brussel sprouts to baking sheet to bake for 25 minutes – flipping once throughout
  7. While squash and brussel sprouts are cooking, heat corn in a small saucepan over medium heat on stove
  8. While all foods are cooking, prepare dressing by combining all ingredients and whisking until smoothimg_3026
  9. Once squash is done, scoop out innards and add to a mixing bowl with Earth Balance, cane sugar, and a dash of salt, mash or blend until well combined and resembles mashed potato
  10. Combine mashed squash, brussel sprouts, corn, and quinoa in hollow acorn halves and top with tahini maple dressing


Comments

  1. I love that you used the acorn squash as the bowl – great idea!

  2. Pingback: No Excuses Health - Chili Roasted Squash Seeds - No Excuses Health

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