Description
This Butternut Squash Buddha Bowl is warm, comforting, and full of vibrant plant-based goodness. Sweet roasted squash, fluffy quinoa, creamy avocado, and protein-rich chickpeas come together in one balanced, satisfying bowl. It’s easy to make, perfect for meal prep, and customizable with your favorite toppings or sauces.
Ingredients
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2 cups butternut squash, peeled and cubed
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1 tablespoon olive oil
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½ teaspoon ground cinnamon
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Salt and black pepper, to taste
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1 cup cooked quinoa or brown rice
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1 cup canned chickpeas, drained and rinsed
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1 cup kale or spinach
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1 small avocado, sliced
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1 tablespoon tahini or hummus (for drizzling)
Optional Toppings
Pumpkin seeds, pomegranate seeds, microgreens, feta or goat cheese
Instructions
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Roast the squash
Preheat oven to 400°F (200°C). Toss squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and caramelized. -
Prepare the base
While squash roasts, cook quinoa or rice if not already prepared. -
Warm the chickpeas & greens
Lightly warm chickpeas in a pan with a pinch of salt. Sauté spinach briefly or massage kale with a little olive oil and salt. -
Assemble the bowls
Divide quinoa between bowls. Top with roasted squash, chickpeas, greens, and avocado. -
Finish & serve
Drizzle with tahini or hummus and add desired toppings. Serve warm.
Notes
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For crispier squash: Don’t overcrowd the pan and make sure the oven is fully preheated.
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Meal prep friendly: Store grains, squash, and chickpeas separately for up to 4 days. Add avocado and sauce just before eating.
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Extra flavor: Add lemon zest, smoked paprika, or cumin to the squash.
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Protein boost: Add tofu, a soft-boiled egg, or grilled chicken if desired.
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Sauce upgrade: Thin tahini with lemon juice, garlic, and water for a classic drizzle.