What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week meal.
Try this one with fresh spinach, roasted butternut squash, Brussels sprouts, chickpeas and honey garlic dressing. I chose to roast the veggies together on one baking sheet for quick prep and easy clean up, but I really love the way sprouts brown and crisp when sautéed in a pan, so you should try that instead if you’re not pressed for time and don’t mind getting another pan dirty.
Squash, Sprouts and Spinach Buddha Bowl with Homemade Honey Garlic Dressing
Makes 4 servings
Total time: 50 minutes
In My Basket
1 Butternut squash (from Tangerini’s Spring Street Farm, Millis MA)
1 stalk of Brussels sprouts (from Tangerini’s Spring Street Farm, Millis MA)
8 cups of spinach (from Oakdale Farms, Rehoboth MA)
2 cloves of Garlic (from Stearns Farm, Framingham MA)
4 oz Sea Salty Feta cheese (from Narragansett Creamery, Providence RI)
2 tbsp Raw Wildflower Honey (from Boston Honey Company, Holliston MA)
4 tbsp Olive Oil (from Fiore, Bar Harbor ME)
From the Pantry
1 can (15.5 oz) chickpeas
4 tbsp lemon juice
salt and pepper, to taste
- Preheat the oven to 400°. Place a piece of parchment paper over a baking sheet, set aside.
- Cut off both ends of the squash, and cut in half lengthwise. Using a vegetable peeler, peel away the skins. Discard ends and skin. Scoop out the membrane and seeds. Carefully separate the membrane and discard. Rinse and dry the seeds, set aside. Cut the raw squash into cubes, place on the paper-covered baking sheet.
- Cut the sprouts off the stalk, remove the tough ends and any battered outside leaves. Slice in half lengthwise, and place on the same baking sheet. Open the can of chickpeas, rinse with cold water, and add to the baking sheet. Drizzle with olive oil, season with salt and pepper to taste. Toss to coat evenly. Place the baking sheet of veggies in the oven and roast for 30 min, or until soft and browned. Turn once halfway through to evenly cook.
- While the veggies roast, use a garlic press to mash the garlic into a small bowl. Combine with the honey, olive oil, lemon juice, and salt and pepper to taste. Whisk well to mix, and add more olive oil and lemon juice to get the desired consistency. Transfer to a serving dish, place in fridge until ready to eat.
- While the veggies continue to roast, drizzle olive oil over the squash seeds, then salt and pepper to taste. Toss to thoroughly coat. Set aside.
- When the veggies have finished roasting, pull from oven and transfer to a serving platter. Place a clean sheet of parchment paper over the baking sheet (if needed), and place the seeds in a single layer on top. Turn oven heat down to 350°, and roast for 10 minutes or until you hear the seeds making popping sounds. When done roasting, pull from oven and transfer to a small serving dish.
- Wash and dry fresh spinach, place in large serving bowl. Crumble feta into a small serving dish.
- Place a couple handfuls of spinach in a bowl, then top with as much of roasted squash, sprouts and chickpeas as you like. Sprinkle the crumbled feta and the toasted seeds on top, then drizzle on some homemade dressing. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.