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!

Buddha bowl prepared in a bowl

Buddha bowls have to be one of my all-time favorite meals to make. I feel like a Buddha bowl is like Whole Foods Hot Bar–> there are so many amazing things packed into one meal! I mean, who doesn’t love the Whole Foods Hot bar?

To me, a buddha bowl is a combination of veggies, protein, and whole grains, as well as a mixture of hot and cold ingredients. We talk all about the anatomy of the PERFECT buddha bowl in THIS post. If you’re interested in breaking down the Buddha bowl, we dive into different grains, roasted vegetables, and other fun ways to create your perfect Buddha bowl.

This all-star Butternut Squash Buddha bowl has been one of my go-to bowl recipes this season! As you can see it packs in the plants, protein, whole grains, and healthy fats. That’s a balanced meal if you ask me!

Let’s Deconstruct this Buddha Bowl:

Brown Rice

Are you a short grain brown rice kind of person? Or do you prefer long grain goodness? I personally love short grain brown rice, but either one will do for this Buddha bowl! I love to prep rice or quinoa for the week on Sundays. That way, I can use it for more than one recipe throughout the week. Double the brown rice for this recipe for the option to make a side of cilantro brown rice, too!

Roasted Butternut Squash

When it comes to root vegetables sweet potatoes and butternut squash are my all time favorites! The butternut squash is the star of the show in this Buddha bowl! Don’t be scared of butternut squash, it is SO much easier to prepare than you think. Check out How to Roast Butternut Squash to make prepping your squash a breeze!

Butternut Squash

Crunchy Chickpeas

OMG, get in my belly. Crunchy chickpeas are one of the most satisfying snacks in town! Crunchy chickpeas add the perfect amount of crunch to this delicious Buddha Bowl! If there is one thing that I need to balance out my Buddha bowls, it’s CRUNCH. The trick to the crunchiness is to take off the shells of the garbanzo beans and roast them for a bit longer than you think!

Greens

GREENS. You can use any kind of leafy green that your heart desires! We found the most beautiful microgreens for our Buddha bowl! They were perfectly peppery and fresh. Feel free to use arugula, spinach, romaine, or your favorite spring mix!

Avocado

Healthy fats, people. Avocados are a gift sent from the fruit gods. This Buddha bowl is topped with avocado to add texture and the healthy fats that you are looking for in a balanced meal!

Harissa

I am a sauce girl! I always need a little something extra to slather all over my salads and Buddha bowls. Usually, it’s hummus, but we mixed things up with harissa! I love the flavor blast that you get from the roasted chili peppers. Don’t worry, it’s the perfect amount of spice!

Meal Prep Buddha Bowl 

Not only can you make these Buddha bowls for a healthy weeknight dinner, but you can meal prep them for the whole week! Prepare each section of the Buddha bowl and prep them in our favorite meal prep containers and you’re all set for the week.

A healthy buddha bowl ready to eat

Healthy Buddha Bowl Recipes

Recipe

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
  • Cook Time: 30
  • Total Time: 45 minutes
Author: Linley Richter
Yield: 4 servings 1x
Category: Dinner
Method: Stove top
Cuisine: American

Ingredients

For the Butternut Squash

  • 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

For the Chickpeas

  • 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

For the Brown Rice

  • 1 cup sprouted brown rice, uncooked
  • 2 cups water

For the Bowls

  • 4 cups arugula
  • 1 cup microgreens
  • 2 large avocados, sliced
  • 1/4 cup harissa sauce

Instructions

For the Butternut Squash

  1. 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.

For the Chickpeas

  1. 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.

For Brown Rice

  1. 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.

For the Bowls

  1. Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!

Nutrition

  • Serving Size: 1/4
  • Calories: 540
  • Sugar: 8.3
  • Fat: 27
  • Carbohydrates: 80
  • Fiber: 21
  • Protein: 11
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