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Chili Glazed Winter Squash Buddha Bowl

October 29, 2017 by Rachel Carr Leave a Comment

Buddha Bowls have become increasingly popular over the years-no surprise since they are a great way eat a balanced, nourishing meal that’s as beautiful as it is delicious. You can create endless variations of lovely bowls if you take a little bit of time at the beginning of the week to prep the various components. If they’re already prepped on hand, you can whip up a bowl in no time.

Forget the idea that there are rules~you can mix it up however you like! Just be sure to include a healthy grain (quinoa is my favorite), a few veggies, and a protein like legumes or tempeh. And don’t forget the sauce! I like the lemon tahini sauce here because it’s just 2 ingredients 🙂

A few notes: Harissa is a north African chili paste and can get a little spicy! If you are sensitive to spice, go easy or skip the harissa glaze altogether! I like it mixed together with everything else!

If you like this, you might want to try this pumpkin and lentil stew!

Harissa Glazed Winter Squash Buddha Bowl

Chili Glazed Winter Squash Buddha Bowl
 
Print
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
 
Author: Rachel Carr
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.
3.5.3208

Harissa Glazed Winter Squash Buddha BowlHarissa Glazed Winter Squash Buddha Bowl

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Filed Under: Entrees, Fall Recipes, Gluten Free, Vegan Cooking Basics, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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