Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, buddha bowl: butternut squash and green beans. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Buddha bowl: butternut squash and green beans is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Buddha bowl: butternut squash and green beans is something which I’ve loved my whole life. They are fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can have buddha bowl: butternut squash and green beans using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Buddha bowl: butternut squash and green beans:
- Get For the squash:
- Make ready olive oil
- Get squash, peeled and cut into bite-sized chunks
- Get cumin seeds
- Get For the beans:
- Make ready green beans, cut into 3-4 cm lengths
- Prepare sumac
- Take lemon juice
- Get For the grains:
- Make ready Enough for two - according to the packet instructions and cooked according to the packet instructions
- Prepare fresh parsley, chopped finely
- Get fresh mint, chopped finely
- Take rocket
- Make ready lemon juice
- Get drizzle of olive oil
- Take Extras
- Prepare Some feta
- Get pomegranate seeds
- Take pumpkin seeds, toasted
- Get Seasoning
Whole grains, beans, veggies and sauce? Check, check, check; it's all I ever want to eat. This vegan buddha bowl recipe includes whole grains, greens, chickpeas, sweet potato, and turmeric tahini sauce. The ultimate nutrient-packed vegan buddha bowl!
Steps 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 😋
Fresh veggies, beans, sauerkraut, and a vibrant turmeric tahini sauce make it hearty and flavorful. 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. Green Power Bowl with Cilantro Lime Sauce. Roasted vegetable quinoa buddha bowls with roasted sweet potato, cauliflower, chickpea, and green beans with toasted macadamia nuts and cashew cream Substitute any of your favorite veggies, such as bell pepper, onion, butternut squash (or any winter squash), broccoli, carrot, zucchini, etc.
So that’s going to wrap this up for this special food buddha bowl: butternut squash and green beans recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
