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Butternut squash Buddha bowl with fresh vegetables and quinoa
Vibrant and nutritious Buddha bowl featuring roasted butternut squash

Butternut squash Buddha bowl

Author: Flavelo
Recipes Main Courses Salads
The Buddha bowl essence is abundance and balance: plate piled high like Buddha's belly. Nutritionally follows 'complementation' principle: grain (quinoa) and legume (chickpea) together form complete protein, complemented by colourful vegetables.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Saucepan for quinoa

Instructions

1 ✓

Preheat oven to 200°C. Cube squash, wipe chickpeas dry. Toss with oil, cumin, paprika, and salt.

Tip: High heat and fan help water evaporation and browning (Maillard reaction).
2 ✓

Spread on parchment-lined tray, roast 25-30 minutes until squash soft, chickpeas crunchy.

Tip: Don't pile on top of each other, otherwise they'll steam.
3 ✓

Meanwhile wash quinoa thoroughly in sieve with hot water, then cook in double amount salted water approx. 15 minutes. Let stand covered 5 minutes.

Tip: During resting grains absorb remaining steam and become fluffy.
4 ✓

Assemble bowl: mound quinoa at bottom, roasted vegetables and sliced avocado on top.

Tip: Play of textures (creamy avocado, soft squash, crunchy chickpea) makes it exciting.

Recipe FAQ

Chickpeas not crunchy.
Probably stayed wet. Wipe completely dry with kitchen paper after washing before roasting, and don't crowd tray so steam can escape.
Quinoa bitter.
Didn't wash enough. Quinoa grains protected by saponin layer (natural insect repellent), must rinse thoroughly with hot water before cooking.

Ingredients

  • 500 g Butternut squash
  • 200 g Quinoa (dry)
  • 400 g Chickpeas tinned (drained)
  • 1 pc Avocado
  • 3 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 pinch Salt