Butternut Squash & Spiced Chickpea Buddha Bowl

Butternut Squash & Spiced Chickpea Buddha Bowl

This vegan Butternut Squash & Spiced Chickpea Buddha Bowl has it all – tender butternut squash, crispy spiced chickpeas, and mixed greens topped with a mouthwatering Coriander Tahini Dressing!

I guess I have been making Buddha bowls for a long time without even knowing what they were called. They have simply been my way of clearing out the fridge before they happened to become a major food trend in 2017. This Nourishing Harvest Buddha Bowl is very popular on the blog and another one of my personal favourites.

 

Butternut Squash & Chickpea Buddha Bowl

 

What are Buddha Bowls?

Essentially, Buddha Bowls are vibrant, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds finished off with a hearty dressing.

Buddha bowls have become a symbol of nourishment and gratitude. According to Dan Zigmond, a Zen priest and the author of Buddha’s Diet, the name Buddha Bowl might have a very literal origin. “Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and at the end, he would eat whatever he had been given,”. “The original Buddha Bowl: a big bowl of whatever food villagers had available and could afford to share.”

 

Like it? Pin it!Butternut Squash & Chickpea Buddha Bowl

 

How to make a Butternut Squash & Spiced Chickpea Buddha Bowl?

 

  1. First get a nice big bowl and get the chopsticks out if you feel fancy.
  2. Now, fill the majority of your bowl with your favourite raw organic greens. I personally like a mix of spinach, rocket and watercress which are packed with vitamins, minerals, antioxidants and fibre.
  3. Afterwards add some steamed, sauteed or roasted veggies. Buddha bowls are perfect to use up any leftovers you might have in your fridge, there are no hard and fast rules about what can go in. Be as creative as you like, mixing textures and variations in taste can be an enjoyable and relaxing creative process: crunchy, sweet, bitter, juicy …
  4. Now it’s time for protein — I like to keep it light in the evening, so I add only 25% of a protein-grain combo and usually choose chickpeas, cannellini or kidney beans, and grains such as quinoa or brown rice. Other delicious proteins could be nuts or seeds. Chickpeas are also a great snack on their own as in this Spicy-Oven-Roasted Chickpea Snack or you can turn them into a delicious Roasted Carrot Hummus.
  5. Final touch- Put the dressing on your Buddha bowl. For this Butternut Squash & Spiced Chickpea Buddha Bowl, I chose to go with a Coriander Tahini Dressing but a classic vinegarette or some olive oil with apple cider vinegar and salt and pepper will work just fine.

 

Your turn

Are you following the Buddha Bowl trend? Let me know, I’m looking forward to reading your comments.

For more updates follow me on Facebook, Twitter, InstagramPinterest or subscribe to my YouTube channel!

Print Recipe
5 from 7 votes

Butternut Squash & Spiced Chickpea Buddha Bowl

This vegan Butternut Squash & Spiced Chickpea Buddha Bowl has it all - tender butternut squash, crispy spiced chickpeas, and mixed greens topped with a mouthwatering Coriander Tahini Dressing!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: budget, easy, healthy meal
Servings: 2
Calories: 552kcal
Author: Eva Burg

Ingredients

Roasted Vegetable

  • 1/2 butternut squash
  • 1 red onion
  • 1 can chickpeas
  • 1 drizzle olive oil extra-virgin
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cumin

Butternut Squash Seeds

  • butternut squash seeds
  • 1 drizzle olive oil extra-virgin
  • 1 pinch salt
  • 1 pinch smoked paprika

Coriander Tahini Dressing

  • 1/4 cup light tahini
  • 1/4 cup water
  • 1/4 cup olive oil extra-virgin
  • juice of 1 lime
  • 1/2 tablespoons maple syrup
  • 1 clove garlic minced
  • 1 handful coriander chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Greens

  • mixed Greens I used spinach, watercress and rocket
  • sprouts optional

Instructions

Roasted Vegetable

  • Preheat the oven to 425°F/220°C.
  • Peel the butternut squash and cut it in half, remove the seeds with a tablespoon and set them aside (don't throw them away). Cut the flesh into bite-sized chunks and spread them out evenly on a parchment paper-lined baking tray.
  • Peel the red onion, cut it into 6 even wedges and add them to the baking tray.
  • Rinse and drain the chickpeas, pat them dry with some kitchen paper and add them to the baking tray as well.
  • Drizzle a bit of olive oil on top and sprinkle with salt, smoked paprika and cumin.
  • Bake for about 25 minutes or until the butternut squash becomes tender.

Butternut Squash Seeds

  • Rinse the butternut squash seeds and pat them dry with some kitchen paper as well. Roast them in a dry pan until they turn golden-brown.
  • Drizzle with olive oil and spice with salt and smoked paprika.

Coriander Tahini Dressing

  • In a small bowl mix together all the ingredients for the coriander tahini dressing.
  • Assemble everything in a bowl starting with the salad, layer the roasted vegetable on top and sprinkle with some sprouts if you like. Drizzle the Coriander Tahini Dressing on top, enjoy.

Nutrition

Calories: 552kcal | Carbohydrates: 38g | Protein: 8g | Fat: 44g | Saturated Fat: 6g | Sodium: 917mg | Potassium: 900mg | Fiber: 6g | Sugar: 9g | Vitamin A: 20455IU | Vitamin C: 48mg | Calcium: 157mg | Iron: 3.3mg
Tried this recipe?Mention @thehealthytart or tag #thehealthytart!

 

Butternut Squash & Chickpea Buddha Bowl