Recipes in the world of Flavilo

Roasted Butternut Squash Buddha Bowl with fresh vegetables and quinoa

Roasted Butternut Squash Buddha Bowl

The Buddha bowl is a modern and healthy eating trend that combines colorful, nourishing ingredients in a single bowl. This butternut squash version highlights seasonal ingredients, complemented by fresh vegetables and quinoa. It's a perfect choice for a balanced vegetarian meal.

Prep Time 15 min
Preparation 30 min
Total 45 min
600 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Butternut Squash
⭕ 200 g Cooked Quinoa
⭕ 400 g Canned Chickpeas
⭕ 100 g Mixed Greens
⭕ 50 g Pomegranate Seeds
⭕ 1 Avocado
⭕ 2 tbsp Olive Oil
⭕ 1 tbsp Fresh Lemon Juice
⭕ 1 tsp Garlic Powder
⭕ 1 tsp Ground Cumin
⭕ 1 tsp Hungarian Sweet Paprika
⭕ 1 pinch Salt
⭕ 1 pinch Ground Black Pepper

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    Preparation Steps

    1

    Preheat oven to 400°F (200°C). Peel the butternut squash and cut it into cubes.

    2

    Place the butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, ground cumin, Hungarian sweet paprika, salt, and pepper. Toss to coat evenly.

    3

    Roast the butternut squash for 25-30 minutes, or until tender and slightly caramelized.

    4

    Drain and rinse the canned chickpeas under cold water. Toss with 1 tablespoon of olive oil, salt, and pepper.

    5

    Prepare the base for the bowls: divide the cooked quinoa and mixed greens among 4 bowls.

    6

    Arrange the roasted butternut squash, chickpeas, pomegranate seeds, and sliced avocado in the bowls.

    7

    Before serving, drizzle the bowls with fresh lemon juice. Add more salt or pepper to taste, if desired.