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butternut squash buddha bowl with Brussels sprouts, kale, chickpeas, and a mustard dressing

Butternut Squash Buddha Bowl

  • Author: Allie
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This vegan and oil-free butternut squash Buddha bowl is filled with roasted Brussels sprouts, chickpeas, kale, then topped with a creamy tahini-mustard dressing.


  • 1 pound butternut squash, peeled, seeds removed, cubed (about 3 1/2 cups cubed)
  • 1 pound Brussels sprouts sliced in half
  • 1 ½ tablespoon + 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 1 cup uncooked quinoa
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 4-5 cups kale, removed from stem and torn into bite-size pieces



  • ¼ cup tahini (measure after stirring)
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon fresh lemon juice
  • 2-4 tablespoon water


Vegetables and Chickpeas

  1. Preheat the oven to 425˚ F (220˚C) and prep the Brussels sprouts and butternut squash.
  2. In a large bowl, toss the Brussels sprouts and butternut squash with 1 ½ tablespoon lemon juice, ¼ teaspoon garlic powder, and salt.
  3. Place the vegetables onto a silicone mat or parchment paper-lined cooking tray.
  4. Bake for 35 minutes, stirring halfway through.
  5. While the vegetables are roasting, rinse the quinoa and prepare according to the package instructions.
  6. Meanwhile, prepare the chickpeas, toss the chickpeas with 1 teaspoon lemon juice and ¼ teaspoon garlic powder.
  7. Bake the chickpeas for 15 minutes at 425˚ F (220˚C), they can be placed in the oven with the vegetables for the last 15 minutes of roasting.

Kale and Dressing

  1. Remove the stem from the kale and tear the leaves into smaller pieces.
  2. Prepare the dressing by whisking the tahini, Dijon mustard, lemon juice, and maple syrup together. Then whisk in 2-4 tablespoons of water to thin it out. Start with 2 tablespoons of water, then add more if needed. The quantity of water depends on how thick your tahini is and your desired consistency for the dressing.
  3. In a bowl, add the kale and 1-2 tablespoons of dressing then massage the dressing into the kale. Massaging the kale will break down some of the fibers. You’ll see the volume of kale in the bowl reduce in size.

Preparing Bowls

  1. Add the cooked quinoa to the serving bowls, top with the sprout/squash mixture, add the chickpeas, add a handful of kale, then add the tahini dressing to finish off the bowl.


If the Brussels sprouts aren’t browning enough for you, use the broiler in your oven to brown the tops, keeping a close eye on them so they don’t burn.

If you’re new to oil-free cooking (though not oil-free), a small spritz of cooking spray on the vegetables will help them brown and it’s very minimal oil.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Keywords: quinoa veggie bowl, vegan quinoa power bowl, vegan quinoa bowl meal prep