![['Close-up of a Roasted Butternut Squash Buddha Bowl with vibrant vegetables.', 'A colorful Buddha Bowl featuring roasted butternut squash, greens, and avocado slices.', 'Side view of a healthy Buddha Bowl filled with cubed butternut squash and microgreens.', 'Detailed image of a filled bowl with roasted squash, arugula, and tahini drizzle.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/roasted-butternut-squash-buddha-bowl_1_U1.webp)
Roasted Butternut Squash Buddha Bowl
A nourishing and vibrant bowl featuring roasted butternut squash, chickpeas, and fresh greens, perfect for a wholesome meal.
Ingredients
Vegetables
- 1.5 lbs butternut squash (cubed)
- 1.5 tablespoons avocado oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- 1 15-ounce can garbanzo beans (drained, rinsed, dried)
- 0.5 tablespoon avocado oil
- 0.5 tablespoon lemon juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste salt
- 1 cup brown rice (uncooked)
- 2 cups water
- 4 cups arugula
- 1 cup microgreens
- 2 avocado avocado (sliced)
- 0.25 cup tahini dressing
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1.5 tbsp avocado oil, garlic powder, cumin, salt, and pepper. Roast for 30-40 minutes until tender.
- Cook brown rice in 2 cups water until tender, about 30-40 minutes.
- Drain and rinse chickpeas, then toss with 0.5 tbsp avocado oil, lemon juice, chili powder, garlic powder, salt, and pepper. Roast or sauté until heated through.
- Assemble bowls with cooked rice, roasted butternut squash, chickpeas, arugula, microgreens, and sliced avocado. Drizzle with tahini dressing.
- Serve immediately and enjoy!
Notes
For extra flavor, add a squeeze of lemon or a sprinkle of your favorite herbs.