Roasted Edamame, Squash + Broccoli Bowl

This is quite possibly the laziest dinner to classify as home cooked, but here we are, and it tasted amazing. I took kabocha squash, broccoli and shelled edamame (all frozen) and roasted them for about 45 minutes at 350 with olive oil (1 tbsp per bag), sea salt and black pepper plus a little cumin and turmeric for the edamame and squash. Then I combined it on top of a bed of raw spinach and dressed it with the spicy tahini sauce from this Sakara recipe. This is a very classic “me” combo: roasted veg, leafy greens and tahini sauce, and I could happily eat this every night. 

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