Vegan Butternut Squash Buddha Bowls
Looking for vegan butternut squash recipes? This beautiful Butternut Squash Buddha Bowl contains a colorful mixture of natural, nutrient-rich, plant-based ingredients. It's perfect for a quick lunch and dinner, especially in the fall!
Servings: 2 servings
Calories: 938kcal
Ingredients
Butternut Squash and onions
- 3 cups butternut squash - in cubes (20oz)
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 red onion - cut into chunks
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Mushrooms and Kale
- 2 cloves garlic - minced
- 3 ½ cups mushrooms - washed and chopped - use a mix of shiitake mushrooms, chestnut, cremini, etc.
- 3 cups kale - stems removed and chopped
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Other ingredients
- 1 15 ounce can green lentils - drained
- 6 ounce quick cook farro - or brown rice, couscous, quinoa
- Sea salt
- Black pepper
- 2 servings turmeric tahini dressing
Toppings
- Parsley or salad cress
- Green onions
- Sesame seeds
Instructions
Butternut Squash and Onions
- Preheat your oven to 400F (200C) and cover a baking sheet with parchment paper.
- Place the butternut squash and red onion on a baking sheet and drizzle with extra virgin olive oil. Then sprinkle with turmeric, cumin, salt, and black pepper. Massage the spices into the vegetables with your hands or a spoon.
- Bake for 25-30 minutes.
Farro
- While your butternut squash and onions are cooking, prepare your grains.
- In a medium pot, bring salted water to a boil. Add the quick cook farro, turn heat to low, and let simmer, covered, for around 10 minutes or until al dente.
- If using any other grain, cook according to package instructions.
Mushrooms and kale
- Heat a large skillet over medium/high heat. Add extra virgin olive oil.
- When the olive oil is hot, add the garlic.
- Add the washed and chopped mushrooms, sprinkle with salt and pepper, and sauté for 5-7 minutes until they release most of the water. Then add the kale and cook for another 5 minutes.
For the Buddha Bowls
- Separate farro, butternut squash, drained lentils, and kale and mushroom mixture evenly into two bowls or meal prep containers.
- Top with turmeric tahini dressing (or any salad dressing or hummus of your choice), some green onions, and sesame seeds, and enjoy!
Notes
Meal Prep and Storage info: If you plan to eat these bowls within 1-2 days, you can assemble them in meal prep containers with every ingredient except for the dressing. Store the dressing separately and drizzle it over the top immediately before serving.
If you need to store the bowls longer than two days, it's best to keep the ingredients in separate containers and assemble them at the last minute. Eat within 4-5 days.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 938kcal | Carbohydrates: 154g | Protein: 40g | Fat: 24g | Sugar: 18g