Sweet & Savory Macro Bowl

Sweet and savory macro bowl with butternut squash, quinoa, and kale with an oil-free lemon tahini dressing. Perfect for meal prep! 

Where did the summer go, friends?

I feel like I blinked and missed it.

Sure, we still technically have a month left according to the calendar, but as soon as September hits I know that warm weather days are numbered.

At the same time I do get all tingly when I think about crunchy fallen leaves, the inescapable pumpkin everything, and crisp cool autumn air.

I’m starting to add hints of fall to my food and my favorite combination lately has been this macro bowl

It has sweet baked butternut squash, toasty quinoa, salty olives, sauerkraut, creamy avocado, and a bright lemon tahini dressing.

If you’re not feeling the fall feels yet, allow this Sweet & Savory Macro Bowl to be the most seamless transition for you.

There’s such a strong sense of renewal that hits me in the fall, which is ironic, because I know everything is dying.

You can trace it back to my school days, when I equated colder weather to returning to school, and all of the anxiety, excitement, and preparation that went along with it.

This year, I always thought, I can be whoever I want to be.

Well, this bowl will give you all of the renewal you need to be a new and improved you.

I always feel 100% after I eat it.

This mix of probiotics, protein, healthy fats, and complex carbs seems to be everything my body craves around lunchtime.

And all the time.

I’m calling it now: this is going to be your favorite bowl going into fall.

What You Need to Make Sweet & Savory Macro Bowls

Have you tried adding butternut squash to your bowls yet?

I love the subtle sweetness that it adds, and it’s a nice variation to sweet potato (which I tend to overdose on in fall and all year round!)

And, as with most veggies, they’re better in noodle form.

Here’s what you need: 

• kale
• cooked quinoa
• Cece’s Veggie Co. Organic Butternut Squash Spirals
• cucumber
• sauerkraut
• green olives
• avocado

And here’s what you need for the Lemon Tahini Dressing:

• runny tahini
• lemon juice
• water
• garlic powder
• Himalayan sea salt
• black pepper

That’s it!

How to Make This Sweet & Savory Macro Bowl

This bowl is easy to make with an oven and a blender.

First, preheat the oven to 400°F and line a baking pan with parchment paper.

Add the butternut squash noodles to a pan and bake them for ~10 minutes, until they’re fork tender and lightly browned.

Alternatively, if you’re using cubed butternut squash, bake the cubes for 20-25 minutes until they’re tender and browned.

While the squash is baking, add all of the dressing ingredients to a high-speed blender or whisk it vigorously with a fork until it’s well mixed and creamy.

Add more water as needed to achieve a thinner consistency.

Cece’s Veggie Co. Butternut Squash Spirals

I love using Cece’s Veggie Co. Organic Butternut Squash Spirals in this bowl because it makes it super easy to throw together for an easy lunch.

Remember that time I peeled and diced an entire butternut squash myself?

No? Well, I do.

It’s not happening more than once a year, my friends, and I’m saving my annual butternut squash peeling and chopping quota for the holidays.

If you can get your hands on these veggie noodles they’re definitely a time saver!

The recipe calls for baked butternut squash spirals, but you can also serve them raw in these bowl if you’re looking for some more crunch.

I like to prep and chill my baked butternut and quinoa in advance before adding to my macro bowls.

If you can’t find butternut squash spirals, you can use frozen or fresh cubed butternut squash or sweet potato instead and bake accordingly.

How to Serve Sweet & Savory Macro Bowls

To assemble your macro bowls, divide the shredded kale and quinoa between bowls and top them with diced cucumber, baked butternut squash, green olives, sauerkraut, and avocado.

Drizzle the bowl with lemon tahini dressing and serve them immediately!

Enjoy this bowl as a hearty plant-based lunch or dinner.

If you’re not giddy with excitement for fall afterwards, repeat!

Leftovers can be stored separately in an airtight container in the refrigerator for 5-7 days and reassembled before serving. 

Enjoy!

More Vegan Macro Bowls

• Easy Mexican Macro Bowl

• Garden Tempeh Macro Bowls

• Holiday Macro Bowl 

• Green Macro Bowl

• Summer Beet Macro Bowl

• Spring Macro Bowl

• Roasted Beet Macro Bowl

I Want to Hear From You

If you make this Sweet & Savory Macro Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!