Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, buddha bowl: butternut squash and green beans. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
These Butternut Squash Buddha Bowls are the most colorful meal you'll ever eat! They're made with sprouted 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 bowl: butternut squash and green beans is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Buddha bowl: butternut squash and green beans is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook buddha bowl: butternut squash and green beans using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Buddha bowl: butternut squash and green beans:
- Prepare For the squash:
- Make ready 1 tbsp olive oil
- Make ready 1 cup squash, peeled and cut into bite-sized chunks
- Prepare 1 tsp cumin seeds
- Prepare For the beans:
- Prepare 1 cup green beans, cut into 3-4 cm lengths
- Prepare 1/2 tbsp sumac
- Make ready 1/2-1 tbsp lemon juice
- Take For the grains:
- Prepare Enough for two - according to the packet instructions and cooked according to the packet instructions
- Make ready 1 tbsp fresh parsley, chopped finely
- Make ready 1 tbsp fresh mint, chopped finely
- Make ready 3-4 handfuls rocket
- Take 1/2-1 tbsp lemon juice
- Make ready drizzle of olive oil
- Get Extras
- Prepare Some feta
- Take Handful pomegranate seeds
- Prepare Handful pumpkin seeds, toasted
- Take Seasoning
Whole grains, beans, veggies and sauce? Check, check, check; it's all I ever want to eat. My Roasted Garlic Buddha Bowl has a brown rice base which is topped with generous amounts of roasted sweet potato, butternut squash, wilted spinach, edamame beans, marinated mushrooms and raw green onions, all drizzled with the most delicious roasted garlic sauce and a sprinkling of sesame. For these vegan buddha bowls I chose quinoa for the middle, a delicious stir fried tofu for the protein, roasted butternut squash and broccoli for the veggies, cilantro, chopped cherry tomatoes and sliced avocado for the salad and a fabulous tahini dressing for the topping.
Instructions to make Buddha bowl: butternut squash and green beans:
- Preheat oven to 200C.
- For the squash: mix the oil, squash and cumin seeds in a bowl. Put it on a lined baking tray and roast for 30 mins or until tender.
- For the beans: bring a pan of water to the boil. Add the beans and cook for 4-6 mins (so they are cooked but still crunchy). Drain. In a bowl, mix the beans with the sumac and lemon juice.
- For the grains: once the grains are cooked and drained, add the herbs and lemon juice. Mix. Then stir the rocket through. Add a drizzle of olive oil and season.
- Divide the grains, squash and beans between two bowls. Top with some feta, pumpkin seeds and pomegranate seeds. Enjoy 😋
This vegan buddha bowl recipe includes whole grains, greens, chickpeas, sweet potato, and turmeric tahini sauce. The ultimate nutrient-packed vegan buddha bowl! Buddha Bowls, also known as Macro Bowls, have been appearing on food trend lists for several years now. What exactly is a Buddha Bowl? The all-in-one meal typically features greens, raw or roasted vegetables, a cooked grain, some sort of protein, nuts or seeds, and a dressing.
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