Butternut Squash Buddha Bowls
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!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 1 cup sprouted brown rice (uncooked)
- 2 cups water
- 4 cups arugula
- 1 cup microgreens
- 2 large avocados (sliced)
- 1/4 cup harissa sauce
Instructions
- 1
For the Butternut Squash
- 2
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.
- 3
For the Chickpeas
- 4
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.
- 5
For Brown Rice
- 6
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.
- 7
For the Bowls
- 8
Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!