Butternut Squash Buddha Bowls are a vibrant and nutritious meal that will brighten your day! Packed with brown rice, crunchy chickpeas, roasted butternut squash, fresh greens, creamy avocado, and a zesty harissa sauce, these bowls are perfect for meal prep and easy weeknight dinners.

What Makes a Buddha Bowl?

Buddha bowls are my go-to meals because they remind me of the Whole Foods Hot Bar, where delicious ingredients come together in harmony. A Buddha bowl typically includes a mix of veggies, protein, and whole grains, combining both hot and cold elements. This Butternut Squash Buddha Bowl is a seasonal favorite of mine, offering a balance of plants, protein, whole grains, and healthy fats.

Deconstructing the Buddha Bowl

Brown Rice

Do you prefer short grain or long grain brown rice? I love short grain for its chewy texture, but either works well for this bowl! I often prepare a batch of rice or quinoa on Sundays, making it easy to use throughout the week. For this recipe, consider doubling the rice to enjoy it as a side dish later on.

Roasted Butternut Squash

Butternut squash is the star of this bowl! It’s easier to prepare than you might think. If you’re unsure how to roast it, check out guides on roasting butternut squash to simplify the process. Its sweet, nutty flavor is irresistible!

Crunchy Chickpeas

Crunchy chickpeas are the perfect addition for a satisfying crunch! They add texture and flavor to your Buddha bowl. For extra crunch, remove the skins from the chickpeas before roasting and cook them a little longer than usual.

Greens

Add a healthy dose of greens! You can use any leafy greens you love—arugula, spinach, romaine, or a spring mix. I recently discovered some beautiful microgreens that added a peppery freshness to my bowl.

Avocado

Avocado is a wonderful source of healthy fats. Its creamy texture complements the other ingredients perfectly. It’s a must-have topping for a balanced meal!

Harissa

I love sauces, and harissa is one of my favorites! It adds a burst of flavor from roasted chili peppers and a touch of spice. It’s the ideal finishing touch for your Buddha bowl.

Meal Prep Made Easy

These Buddha bowls are not just great for dinner; they’re also perfect for meal prep! Prepare each component, then pack them into your favorite meal prep containers. You’ll have healthy, delicious meals ready to go for the week!

More Healthy Buddha Bowl Recipes

Enjoy creating your colorful, nutritious Butternut Squash Buddha Bowls, and feel free to mix and match ingredients based on your preferences! Each bowl is a canvas for your culinary creativity—delicious and healthy.

See more healthy recipes

Butternut Squash Buddha Bowls

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Author: Lee harsh
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

Ingredients

Scale

For the Butternut Squash:

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

For the Chickpeas:

15-ounce can garbanzo beans, drained, rinsed, and dried
½ tablespoon avocado oil
½ 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
¼ cup harissa sauce

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Instructions

1. Prepare the Butternut Squash:

Preheat your oven to 400°F (200°C).
After this,Spread the cubed butternut squash on a baking sheet.
Drizzle with avocado oil, garlic powder, cumin, salt, and pepper. Toss until well coated.
Place the baking sheet on the top rack of the oven and roast for 15 minutes.
After 15 minutes, remove the squash and toss it to ensure even cooking.
Return the squash to the top rack.

2. Roast the Chickpeas:

On a separate baking sheet, spread the rinsed and dried chickpeas.
Drizzle with avocado oil, lemon juice, honey, chili powder, garlic powder, and salt. Toss to combine.
Place the chickpeas on the bottom rack of the oven, underneath the squash.
Roast both the squash and chickpeas for another 15 minutes.

3. Cook the Brown Rice:

In a medium pot, combine the sprouted brown rice and water.
Bring to a boil, then reduce the heat to low.
Cover and let simmer for 20-30 minutes, or until all the water is absorbed. Fluff with a fork when done.

4. Assemble the Bowls:

Divide the cooked brown rice, roasted butternut squash, and chickpeas into 4 equal servings.
Add a generous handful of arugula, a sprinkle of microgreens, and sliced avocado to each bowl.
Drizzle with harissa sauce for a flavorful kick.

5. Enjoy!

Mix everything together in your bowl and savor the delightful flavors of this healthy and colorful meal.

Notes

This recipe is simple, fresh, and perfect for a nourishing lunch or dinner. Enjoy the warmth of roasted squash and chickpeas combined with the creaminess of avocado and the zing of harissa!

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 540 kcal
Sugar: 8.3g
Fat: 27g
Carbohydrates: 80g
Fiber: 21g
Protein: 11g