Ginger Tahini Roasted Squash + Broccoli Bowl

Winter vegetable bowls mean squash y’all! I’m talking delicious delicata. Add in some broccoli and greens and you’ve got a lovely looking bowl. This squash and broccoli pairing are a perfect vegan / plant-based dish for a cold winter day. Tossed in a flavorful ginger, tahini, and lemon dressing this bowl will warm you right up. As you probably know homemade tahini is lifeblood and any chance to incorporate it in a meal should be celebrated. Not to mention it’s incredibly easy to make. Honestly, fresh tahini, still warm out of the food processor is a home chef’s right of passage. Just try it out for me, yeah? Package free and plastic free cooking over here!

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ginger tahini squash broccoli bowl
ginger tahini squash broccoli bowl

You can get creative with your greens in this roasted veggie bowl. Kale, collard, spinach, or arugula would all work well! As will just about any kind of squash–we like delicata because of its subtle sweet flavor. You can save your peels for scrap stock and scoop out the innards to make toasted squash seeds. A quick and tasty topping you can keep on hand for other bowls, salads, entrees, or as a snack to have on hand!

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Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Ginger Tahini Roasted Squash + Broccoli Bowl

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A delicious cold weather roasted veggie bowl with seasonal squash, broccoli, and greens tossed in a ginger, tahini, and lemon dressing.

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ginger tahini squash broccoli bowl

makes: 4 servings | prep time: 10 min | cook time:20 min | total time: 30 min

Ingredients

  • 1 medium delicata squash
  • 1 medium head broccoli
  • 2 carrots
  • 4 cloves garlic
  • 1/2 serrano pepper
  • 1/2 tbsp kosher salt, enough to coat
  • 2 tbsp nutritional yeast
  • 1/4 cup olive oil, enough to coat
  • 1 bunch parsley
  • 4 - 5 kale leaves
  • toasted squash seeds (optional)

Dressing

  • 1 inch approx, knob ginger (organic if possible)
  • 1/4 cup tahini
  • juice from 1/2 lemon
  • 1 - 2 tbsp hot water, to thin

To-Do's

  1. Preheat oven to 425°. Peel delicata squash, remove top and bottom. Save peels and pieces for scrap stock. Scoop out seeds and save to make toasted squash seeds. Chop into approx 1 inch pieces and add to large bowl. Chop broccoli, including the stalk (slice off the very bottom of the stalk for compost) into similar sized pieces. You can always use your hands to break apart the florets. Add to bowl. Chop carrots, saving the ends for stock, and add to bowl.
  2. Mince garlic and serrano pepper, add to bowl. (Make sure to wash hands thoroughly after handling pepper.) Add salt, olive oil, nutritional yeast to bowl and toss thoroughly, evenly coating all vegetables. 
  3. On a large baking sheet, pour out tossed vegetables and spread evenly into a single layer. Bake in preheated oven for 20 – 25 minutes, until squash is fork tender.
  4. Wash and pat dry parsley and kale. Slice kale into thin strips and add to large bowl. Add a pinch of kosher salt and massage kale with your hands for about 1 minute, until the leaves are tenderized. Roughly chop parsley, including the stems, and add to bowl.
  5. While vegetables are roasting, use a microplane to grate ginger or finely mince into very small pieces. If using organic ginger you can keep the skin on. Add to small bowl. Add tahini, lemon juice, olive oil and 1 tbsp hot water. Add additional tbsp if mixture seems too thick to pour. Mix vigorously until well combined. 
  6. Once vegetables have finished roasting, remove from oven and add to parsley and kale. Toss gently. Mix dressing once more and add to vegetables. Toss again until evenly coated.
  7. Enjoy! Top with toasted squash seeds. This keeps well in the fridge about a week.

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