Roasted Butternut Squash Bowls with Healthy Baked Meatballs
Fall is my season… and fall bowls are my thing. Because roasted veggies and tahini sauce make everything better, imo. These roasted butternut squash bowls with healthy baked meatballs and garlic-y tahini sauce are so easy to throw together for the week.
Simply roast a big pan of squash and cauliflower (or your favorite fall veggies!) and bake the meatballs (no messy frying involved). While those are in the oven, whisk together the tahini sauce and voilà! Four generous servings for the week ahead, ready to grab-and-go. Read on for some notes…
I’m really into #lazyhealthy hacks, so if peeling and cubing a butternut squash seems like a lot of work (no judgement), you can find peeled and cubed squash in the produce aisle of most grocery stores. Alternatively, roast one of your favorite (easier) fall veggies, like cubed sweet potatoes.
Vegans, don’t worry! These roasted butternut squash bowls are totally adaptable. If meatballs aren’t your thing, simply leave them out or substitute them for tempeh, homemade vegan meatballs, or even falafel. Trader Joe’s has a gluten-free falafel mix that I’ve been dying to try. Have you had it yet?
Roasted Butternut Squash Bowls
with Healthy Baked Meatballs
1 butternut squash, peeled and cut into 1 inch pieces
1 head of cauliflower, cut into florets
1 red onion, cut into 1/2 inch wedges
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 lb grass-fed ground beef or lamb
1/2 white onion, finely chopped
1/4 cup finely chopped soft herbs (mint, cilantro, or parsley)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
a big pinch of salt and pepper
1/3 cup tahini paste
1/4 cup warm water, plus more if needed
juice of 1 lemon
2 garlic cloves, minced
5 tablespoons dried cranberries, optional
extra herbs for garnish
Roast the veggies. Preheat the oven to 425 degrees F. Put the squash, cauliflower, and red onion in a large bowl, drizzle with three tablespoons of olive oil, and add in a teaspoon of salt. Toss well. Spread evenly between two baking sheets and roast for 40 minutes, stirring halfway through. Watch the red onion, as it may cook faster than the other veggies; remove earlier if needed.
Meanwhile, prepare the lamb meatballs. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 20 balls (about 1 heaping tablespoon each) and place on a plate. Once the veggies are roasted, lower the oven temperature to 400 degrees F. Remove the roasted veggies from one of the baking sheets and arrange the meatballs on the sheet. Bake until meatballs are no longer pink in the middle, about 15-17 minutes.
While the meatballs are baking, make the tahini sauce. In another bowl, mix together the tahini sauce ingredients and whisk well. Add more warm water, 1 tablespoon at a time, until sauce reaches a pourable consistency. Salt to taste.
Assemble the bowls. Divide the roasted veggies between four bowls. Add four baked meatballs to each bowl, drizzle with tahini sauce, and sprinkle with 1 tablespoon of dried cranberries, if using. Garnish with fresh herbs. Enjoy!