Chatelaine Quickies: Falafel Buddha Bowl

In partnership with Barilla

Ingredients

• 2 packages Barilla™ Ready Pasta Rotini
• 1/2 acorn squash, halved, seeds removed and cut into 1/2-in. slices
• 2 tbsp canola oil, divided
• 3/4 tsp salt, divided
• 12 prepared falafel
• 1/4 cup lemon juice
• 3 tbsp tahini
• 1 garlic clove, finely grated
• 2 tsp honey
• 4 cups baby arugula
• 1 medium beet, peeled and grated
• 1/4 cup pepitas

Instructions

• POSITION racks in top and bottom thirds of oven, then preheat to 425F. Set aside 2 baking sheets.
• TOSS squash with 1 tbsp oil and 1/4 tsp salt, then spread in an even layer on a baking sheet. Bake in top third of oven until tender and slightly browned, 10 to 12 min, turning halfway.
• PLACE falafel on the other sheet. Bake in bottom third of oven until hot, 8 to 10 min.
• WHISK lemon juice, tahini, garlic, honey and remaining 1 tbsp oil and 1/2 tsp salt with 3 tbsp water in a bowl until smooth.
• MICROWAVE Barilla™ Ready Pasta for one minute.
• DIVIDE pasta among bowls, then top with arugula, beet, squash and falafel. Top with pepitas and drizzle with dressing.

Serves 4.