Chili Glazed Winter Squash Buddha Bowl
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Prep time: 
Cook time: 
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Serves: 2 Servings
 
Ingredients
For the Chili Glaze:
  • 1 teaspoon harissa
  • ½ teaspoon apple cider vinegar
  • 1 Tablespoon maple syrup
  • 1 Tablespoons olive oil
  • 1 Tablespoon water
  • 1 clove garlic, minced
  • salt and pepper to taste
For the Winter Squash
  • 2 cups winter squash, peeled and cut into a ½" dice (like butternut, pumpkin, acorn or delicate)
  • 1 Tablespoon coconut oil
  • pinch each of sea salt and pepper
For the Brussels Sprouts:
  • 2 cups small Brussels sprouts, halved lengthwise
  • 1 Tablespoon coconut oil
  • pinch each of salt and pepper
For the Shiitake Mushrooms
  • 4 cups shiitake mushrooms, stemmed and halved
  • 1 Tablespoon coconut oil
  • salt and pepper to taste
For the Lentils:
  • 1 cups green lentils
  • 3 cups water
  • ¼ teaspoon smoked paprika
  • salt and pepper to taste
For the Quinoa
  • 1 cup white quinoa
  • 2 cups water
  • pinch each of salt and pepper
For the lemon tahini sauce
  • 4 Tablespoons tahini
  • juice of 1 lemon
To build the Buddha Bowl:
  • 1 avocado, sliced
  • 1 lemon, cut in wedges
  • 4 Tablespoons hummus
  • ¼ cup sprouts or micro greens
Instructions
For the chili glaze:
  1. Whisk the ingredients together and set aside until ready to use.
For the Winter Squash:
  1. Heat the coconut oil in a large skillet and add the winter squash. Sauce about 5-7 minutes until tender. In the last minute of cooking, add the glaze and cook 1 more minute until the glaze is reduced and coats the winter squash. Set aside until ready to serve.
For the Brussels sprouts:
  1. After cooking the winter squash, add the Brussels sprouts to the pan with 1 more tablespoon of olive oil and a pinch of salt and pepper. Cook 5-7 minutes until the Brussels sprouts are golden and tender. Set aside until ready to serve.
For the Shiitake Mushrooms:
  1. To the same pan, add the mushrooms and a little more coconut oil and saute about 5 minutes until the mushrooms are tender. Season with salt and pepper. Set aside until ready to serve.
For the lentils:
  1. Put the lentils and water in a medium sauce pan and bring to a boil. Turn the heat down and simmer for 20-30 minutes, until tender. Add more water halfway through if necessary. Season with salt and pepper.
For the quinoa:
  1. Bring the water to boil in a medium sauce pan and add the quinoa. Cook for 15-20 minutes until all the water is absorbed. Allow to stand covered 5 minutes after you turn the heat off.
For the lemon tahini sauce:
  1. Whisk together the lemon juice and tahini in a small bowl. Set aside until ready to use.
To assemble the Buddha Bowls:
  1. Portion between two bowls the quinoa, Brussels sprouts, shiitake mushrooms, lentils, harissa glazed winter squash, hummus and avocado. Garnish with a small side of the lemon tahini sauce. Garnish with lemon and micro greens.
Recipe by Plant Craft at https://www.rachelcarr.com/harissa-winter-squash-buddha-bowl/