Description
Sweet and savory macro bowl with butternut squash, quinoa, and kale with an oil-free lemon tahini dressing. Perfect for meal prep!
Ingredients
Sweet & Savory Macro Bowl
- 1 bunch kale, shredded
- 1 1/2 cups cooked quinoa
- 1 package Cece’s Veggie Co. Organic Butternut Squash Spirals (or sub cubed butternut squash)
- 1 cucumber, diced
- 3/4 cup sauer kraut
- 6–8 green olives, sliced
- 1 large avocado
Lemon Tahini Dressing
- 1/4 cup runny tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- black pepper, to taste
Instructions
- 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.
- 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.
- 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.
- Store leftovers separately in the refrigerator for 5-7 days and reassemble before serving.
Notes
Recipe adapted from The Glowing Fridge
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Macro Bowl, Salad
- Method: Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free