A fresh and fun way to eat vegetables and all sorts of goodness, this Buddha bowl is full of nutritious ingredients.
RECIPE TIPS AND NOTES
- Putting this salad together is quick and easy, roasting the butternut squash takes a bit of time. My advice is to roast a whole squash in advance and have it ready to go for when you want to assemble the buddha bowl. Roasted squash will keep when refrigerated for 3-5 days.
- I’ve made the bowl using ingredients I love and have available to me. But there is no hard and fast rule here. Feel free to improvise and experiment to make the bowl perfect for your taste and budget.
- The bowl is at its best when the dressing is evenly distributed, but for this to happen may mean that the dressing needs to be thinned out slightly. Add a small amount of water at a time so the dressing doesn’t become too thin, until you are happy with the consistency.
- I love the kale sautéed with garlic and chilli flakes. I didn’t specific the quantity of chilli flakes as we all love a different amount of heat. I used about a teaspoon, but you may want more or less.
INGREDIENTS
- 40g/1.5oz rice cooked, I used a mixture of brown and basmati
- 1 tbsp olive oil
- 50g/1.2 cups cavolo nero/kale
- 1 clove garlic
- 90g/½ cup edamame beans
- 1 avocado
- 1 carrot cut into ribbons
- ½ tsp chilli flakes
- 90g/1 cup shredded red cabbage or white cabbage
- 1 tbsp seeds/nuts/hemp seeds
For the Lemon Tahini Dressing
- 2 tbsp tahini
- 2 tsp lemon juice
- 1 clove garlic
- Salt to taste
For the Roasted Butternut Squash
- 200g/1⅓ cups butternut squash cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt to taste
INSTRUCTIONS
-
To make roasted butternut squash, preheat the oven to 200C/400F. Peel, cut and deseed the butternut squash. Cut one quarter into 2 inch cubes and reserve the rest for later use. Toss the squash with the mixture of salt, smoked paprika, garlic powder and the olive oil. Roast in the preheated oven on a large and rimmed baking sheet for 40-45 minutes or until tender and golden.
-
Sauté cavolo nero/kale with garlic and chilli flakes for 5 minutes in 1 tbsp oil and water with a lid on.
-
Make the tahini dressing by adding tahini paste and lemon juice to a small bowl and stirring until thick, then add grated clove of garlic. Add small amounts of water a tablespoon at a time until a pourable consistency, then salt to taste. Assemble the bowl using the rice as the base, then pile the roasted squash, kale, edamame beans, avocado, carrots, cabbage and drizzle with the tahini dressing. Sprinkle with seed and nut mix of choice.