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:
Whisk the ingredients together and set aside until ready to use.
For the Winter Squash:
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:
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:
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:
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:
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:
Whisk together the lemon juice and tahini in a small bowl. Set aside until ready to use.
To assemble the Buddha Bowls:
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/