Autumn Roasted Squash Bowl
Who else loves cozy fall meals?! I keep this Roasted Squash Bowl on repeat when the squash is in season!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
4 cups of baby spinach
1 delicata squash
1 acorn squash
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 cup couscous
1 cup vegetable broth
2 tablespoons vegan buttery spread
⅛ teaspoon salt
1 block extra-firm tofu, cubed
2 teaspoons coconut oil
4 tablespoons soy sauce
2 tablespoons nutritional yeast
¼ cup scallions diced
¼ cup creamy “peanut” sauce
Creamy “Peanut” Sauce
⅓ cup nut butter, almond, or cashew
⅓ cup soy sauce
⅓ cup coconut nectar
1 tablespoon white miso paste
1 garlic cloves, minced
Mix all ingredients together, blend until smooth.
Instructions
Preheat the oven to 375 degrees F.
Cut each squash in half, scoop out the seeds, and slice into thin semi-circles
Toss the squash slices in olive oil, salt, and pepper
Lay the squash flat onto a baking sheet. Bake for 10 minutes, flip squash and bake for another 10 minutes.
While the squash is cooking, start the couscous.
Add your vegetable broth, nondairy butter, and salt to a saucepot over high heat until boiling.
Once boiling, add in your couscous and stir. Place a lid on the pot and take the pot off the heat. Let the couscous sit for 5-10 minutes, then toss in the diced scallions.
For the Tofu
Use a paper towel to blot your tofu to remove excess water. Heat a skillet over high heat and add your coconut oil. Once the oil is hot add in your cubed tofu and toss until tofu is golden on all sides and there is no residual oil in the pan.
Add 2 tablespoons of soy sauce into the pan and toss the tofu constantly until the soy sauce has evaporated and the tofu is brown. Sprinkle the nutrition yeast over the tofu, and add the final 2 tablespoons of soy sauce. Continue to toss the tofu until the nutritional yeast sticks to the tofu and the soy sauce evaporates. Turn off the heat and set the tofu aside.
Assemble your bowl and enjoy! Layer the bowl with spinach and couscous, a few cubes of tofu, some roasted squash, and top with a drizzle of the Creamy “Peanut” Sauce!