### Butternut Squash Buddha Bowl Recipe A **Butternut Squash Buddha Bowl** is a delicious, vibrant, and nourishing meal that incorporates a variety of textures and flavors. It’s the perfect combination of roasted butternut squash, fresh veggies, grains, legumes, and a flavorful dressing. This dish is a great option for a nutritious lunch or dinner, and can easily be customized to suit different dietary preferences, including vegan and gluten-free. Here's a detailed recipe to make a hearty **Butternut Squash Buddha Bowl**: --- ### **Ingredients:** #### For the roasted butternut squash: - 1 medium-sized butternut squash, peeled, deseeded, and cut into cubes - 1 tbsp olive oil - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground cumin - Salt and pepper to taste #### For the base: - 1 cup cooked quinoa (or rice, farro, or another grain of your choice) - 1 cup cooked chickpeas (or another legume like black beans or lentils) #### Fresh veggies: - 1/2 cup shredded red cabbage - 1 cup spinach or kale, chopped - 1 small avocado, sliced - 1/2 cucumber, thinly sliced - 1/4 cup cherry tomatoes, halved - 1/4 cup grated carrots #### For the dressing (Tahini Lemon Dressing): - 2 tbsp tahini - 1 tbsp lemon juice - 1 tbsp olive oil - 1 tsp maple syrup or honey (optional) - 1-2 tbsp water to thin the dressing - Salt and pepper to taste - 1/2 tsp garlic powder (optional) #### Optional toppings: - Toasted pumpkin seeds, sesame seeds, or sunflower seeds - Fresh cilantro or parsley - Red pepper flakes for heat (optional) --- ### **Instructions:** #### **Step 1: Roast the Butternut Squash** 1. **Preheat the oven** to 400°F (200°C). 2. **Prepare the butternut squash**: Peel, deseed, and chop the butternut squash into bite-sized cubes. 3. **Season the squash**: In a large bowl, toss the cubed squash with olive oil, cinnamon, nutmeg, cumin, salt, and pepper. Make sure each piece is evenly coated with the spices and oil. 4. **Roast**: Spread the squash cubes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly browned on the edges. 5. **Remove from the oven** and set aside. #### **Step 2: Prepare the Grain Base** 1. **Cook your grain** (quinoa, rice, farro, or any choice of grain). If you're using quinoa, cook it according to the package instructions (usually 1 part quinoa to 2 parts water, bring to a boil, then simmer for about 15 minutes until water is absorbed). 2. **Cook the chickpeas** (if using canned, drain and rinse them). If you're using dried chickpeas, cook them until tender (this can take 1-1.5 hours). You can also roast them for extra crunch and flavor with olive oil, salt, and spices. #### **Step 3: Prepare Fresh Vegetables** 1. **Chop the fresh veggies**: Shred the red cabbage, chop the spinach or kale, slice the cucumber, and halve the cherry tomatoes. 2. **Slice the avocado** into thin slices and set aside. #### **Step 4: Make the Tahini Lemon Dressing** 1. **Combine tahini, lemon juice, olive oil, and maple syrup (if using)** in a small bowl or jar. 2. **Whisk together** or shake in a jar until smooth. If the dressing is too thick, add 1-2 tablespoons of water until it reaches your desired consistency. 3. **Season with garlic powder**, salt, and pepper, and adjust flavors as needed. #### **Step 5: Assemble the Buddha Bowl** 1. **Start with the grain base**: Spoon your cooked quinoa (or other grains) into bowls as the base of your Buddha bowl. 2. **Add roasted butternut squash**: Place a portion of the roasted butternut squash on top of the grains. 3. **Add chickpeas**: Spoon a generous portion of cooked or roasted chickpeas on top. 4. **Pile on fresh veggies**: Add your shredded cabbage, spinach or kale, cucumber, tomatoes, and grated carrots. 5. **Top with avocado** slices for creaminess. 6. **Drizzle with the tahini lemon dressing**: Pour the dressing generously over the bowl. 7. **Optional toppings**: Sprinkle some toasted seeds or herbs (cilantro or parsley) over the top for added crunch and flavor. You can also add a pinch of red pepper flakes if you prefer a bit of heat. --- ### **Tips for Customization:** - **Add nuts or seeds**: To add a crunchy texture, you can include nuts like almonds, walnuts, or pumpkin seeds. - **Add other roasted veggies**: Feel free to add roasted sweet potatoes, Brussels sprouts, or cauliflower for more variety. - **Switch up the dressing**: If you're not a fan of tahini, you can try a lemon-tahini dressing, or use a simple balsamic vinaigrette or a creamy avocado dressing. - **Make it spicy**: Add chili flakes, sriracha, or hot sauce to give it a spicy kick. - **Make it protein-packed**: Add a boiled egg or grilled chicken to increase the protein content. --- ### **Why This Bowl Is So Great:** 1. **Nutrient-rich**: Packed with vitamins and minerals from the squash, greens, and fresh veggies. 2. **Satisfying and hearty**: The roasted butternut squash and chickpeas provide fiber and plant-based protein, while the avocado adds healthy fats. 3. **Customizable**: You can easily swap ingredients based on what’s in season or available in your pantry. 4. **Balanced meal**: A perfect blend of carbohydrates, proteins, healthy fats, and a wide variety of antioxidants and nutrients. --- ### **Storage and Meal Prep:** - **Storage**: You can store the components of the Buddha bowl (grains, roasted squash, chickpeas, and dressing) separately in airtight containers in the refrigerator for up to 4 days. Keep the fresh veggies and avocado separate until you’re ready to eat. - **Meal Prep**: You can prepare the grains, roasted squash, and chickpeas ahead of time for easy lunches throughout the week. --- ### **Conclusion:** butternut squash buddha bowl

butternut squash buddha bowl

Recipe for Butternut Squash Buddha Bowl A Butternut Squash Buddha Bowl combines a range of textures and flavors to create […]

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