Butternut Squash Buddha Bowls

By Lee Funke

1/21/2019

These Butternut Squash Buddha Bowls are the most colorful meal you’ll ever eat! They’re made with brown rice, crunchy chickpeas, roasted butternut squash, greens, avocado, and harissa sauce. Make a double batch of these bowls for a healthy and delicious meal prep recipe for the week! Buddha bowls have to be one of my all-time favorite meals to make. I feel like a Buddha bowl is like Whole Foods Hot Bar–> there are so many amazing things packed into one meal! I mean, who doesn’t love the Whole Foods Hot bar? To me, a buddha bowl is a combination of veggies, protein, and whole grains, as well as a mixture of hot and cold ingredients. We talk all about the anatomy of the PERFECT buddha bowl in THIS post. If you’re interested in breaking down the Buddha bowl, we dive into different grains, roasted vegetables, and other fun ways to create your perfect Buddha bowl. This all-star Butternut Squash Buddha bowl has been one of my go-to bowl recipes this season! As you can see it packs in the plants, protein, whole grains, and healthy fats. That’s a balanced meal if you ask me!

Let’s Deconstruct this Buddha Bowl:

Brown Rice

Roasted Butternut Squash

Crunchy Chickpeas

Greens

Avocado

Harissa

Meal Prep Buddha Bowl

Healthy Buddha Bowl Recipes

Healthy Buddha Bowl Recipes
Sweet Potato Vegan Buddha Bowl Recipe
Vegetairan Kung Pao Quinoa Bowls
Mediterranean Vegan Buddha Bowl Recipe

Ingredients1x2x3x

For the Butternut Squash

▢ 6 cups cubed butternut squash , ½ large butternut squash
▢ 1.5 tablespoons avocado oil
▢ 2 teaspoons garlic powder
▢ 1 teaspoon ground cumin
▢ Salt , to taste
▢ Pepper , to taste

For the Chickpeas

▢ 1 15-ounce can garbanzo beans, drained, rinsed, and dried
▢ 1/2 tablespoon avocado oil
▢ 1/2 tablespoon lemon juice
▢ 1 teaspoon honey
▢ 1 teaspoon chili powder
▢ 1 teaspoon garlic powder
▢ Salt , to taste

For the Brown Rice

▢ 1 cup sprouted brown rice , uncooked
▢ 2 cups water

For the Bowls

▢ 4 cups arugula
▢ 1 cup microgreens
▢ 2 large avocados , sliced
▢ 1/4 cup harissa sauce

Instructions

For the Butternut Squash

First, preheat oven to 400ºF. Spread cubed butternut squash out on a baking sheet. Toss with all ingredients and place the squash on the top rack of your oven. Roast at 400ºF for 15 minutes. Remove and toss. Then, place back on the top rack of your oven along with the chickpeas on your bottom rack. Roast for 15 more minutes.

For the Chickpeas

Spread chickpeas out on a baking sheet. Toss with all ingredients and place on the bottom rack in the oven (below the squash). Roast for 15 minutes.

For Brown Rice

Place rice and water in a medium-sized pot and bring to a boil. Turn heat to low, cover, and let simmer for 20-30 minutes or until all water is absorbed.

For the Bowls

Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!

Watch It

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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