Butternut Squash Buddha Bowls
Ingredients
The Butternut Squash
-
6
cups
cubed butternut squash
-
1½
tablespoons
avocado oil
-
2
teaspoons
garlic powder
-
1
teaspoon
ground cumin
-
to taste
salt
-
to taste
pepper
The Chickpeas
-
1
15-ounce can
garbanzo beans
-
½
tablespoon
avocado oil
-
½
tablespoon
lemon juice
-
1
teaspoon
honey
-
1
teaspoon
chili powder
-
1
teaspoon
garlic powder
-
to taste
salt
The Brown Rice
-
1
cup
sprouted brown rice
-
2
cups
water
The Bowls
-
4
cups
arugula
-
1
cup
microgreens
-
2
large
avocados
-
¼
cup
harissa sauce
Instructions
- Preheat the oven to 400ºF and prepare the butternut squash by tossing it with the specified ingredients and placing it on a baking sheet.
- Roast the butternut squash for 15 minutes, then toss and return it to the oven along with the chickpeas.
- Prepare the chickpeas by tossing them with their ingredients and spreading them on a baking sheet, then roast for 15 minutes.
- Cook the brown rice by bringing the rice and water to a boil, then simmer until the water is absorbed.
- Assemble the bowls by dividing the brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens into equal servings, and top with harissa sauce.
Nutrition Facts (estimated)
Servings
4
Calories
540
Total fat
27g
Total carbohydrates
80g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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