Fall Buddha Bowl with Squash and Beans
Ingredients
Squash
- 2 tbsp vegan butter
- 2 cloves garlic minced
- 4 cups kabocha squash chopped
- pizza seasoning
- salt and pepper to taste
Bean
- 2 tbsp vegan butter
- 1 box butter beans (drained and rinsed)
- 1 tbsp ancho chili powder
- 1 tbsp apple cider vinegar
- 1 cup spinach chopped
- Tahini
Toppings and garnishes
- 2 tbsp pumpkin seeds (pan toasted)
- green onion chopped
- fresh rosemary
- avocado
- cucumber
- celery seeds
- butter lettuce
Preparation
In a shallow pan, melt the butter, add the garlic and sauté for about a minute.
Add the squash and cook for about 2 minutes.
Turn the heat to high, add about 1/2 cup water and cover.
Let the squash steam for about 10 minutes until tender.
Uncover, add the pizza seasoning and continue to cook until the edges of the squash have browned and caramelized a bit and the water has evaporated.
Season with salt and pepper to taste and top with pumpkin seeds.
In a separate pan, melt the butter, add the beans, chili powder and vinegar.
Heat through.
Add the spinach during the last minute so it just wilts.
Top with tahini and green onion.
Assembly
Combine the prepared squash, bean mixture, avocado, cucumber, butter lettuce, and other toppings in a bowl.
