Tahini Miso Dressing with Fall-Inspired Buddha Bowl
Rated 5.0 stars by 1 users
Servings
4
Cook Time
40 minutes
Ingredients
1 lb halved Brussels sprouts
1½ Tbsp olive oil
Salt and pepper
½ cup cubed butternut squash
1 15 oz can chickpeas, drained and rinsed
1 Tbsp harissa paste
2 cups cooked quinoa
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2 Tbsp Soom Premium Tahini
2 tsp miso paste
1 tsp lemon juice
1 tsp rice vinegar
1 small garlic clove, grated
Ground turmeric
Ground ginger
Water
½ cup pomegranate seed
Directions
Preheat the oven to 400F. Toss Brussels sprouts in olive oil, salt, and pepper, and transfer to a baking sheet. Roast in the oven for 20 to 25 minutes.
Boil butternut squash cubes until soft.
Add chickpeas, harissa, and 1 Tbsp water to a skillet. Cook for about 5 to 7 minutes.
Make the dressing. Whisk together tahini, miso, lemon juice, rice vinegar, garlic, turmeric, and ginger.
Evenly divide cooked quinoa and the cooked vegetables among four bowls. Pour dressing over bowls, and evenly top with ½ cup pomegranate seeds.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Fall
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