Get Your Buddha (Bowl) On

Bowls - specifically what is in them - are trending right now. And, there are so many options!

We love the combination of brown rice, sweet butternut squash, and crunchy chickpeas in this super-food bowl. And, enjoy it with the spicy dressing for that lovely kick!

We also love that you can make the ingredients ahead of time and enjoy several variations all week long!

Butternut Squash Buddha Bowl

Source:  Fit Foodie Finds 

Ingredients

FOR THE BUTTERNUT SQUASH
6 cups cubed butternut squash (½ large butternut squash)
1.5 tablespoons avocado oil
2 teaspoons garlic powder
1 teaspoon ground cumin
Salt, to taste
Pepper, to taste

FOR THE CHICKPEAS
1 (15-ounce can) garbanzo beans, drained, rinsed, and dried
1/2 tablespoon avocado oil
1/2 tablespoon lemon juice
1 teaspoon honey
1 teaspoon chili powder
1 teaspoon garlic powder
Salt, to taste

FOR THE BROWN RICE
1 cup sprouted brown rice, uncooked
2 cups water

FOR THE BOWLS
4 cups arugula
1 cup microgreens
2 large avocados, sliced
1/4 cup harissa sauce

Instructions

FOR THE BUTTERNUT SQUASH
First, preheat oven to 400ºF. Spread cubed butternut squash out on a baking sheet. Toss with all ingredients and place the squash on the top rack of your oven. Roast at 400ºF for 15 minutes. Remove and toss. Then, place back on the top rack of your oven along with the chickpeas on your bottom rack. Roast for 15 more minutes.

FOR THE CHICKPEAS
Spread chickpeas out on a baking sheet. Toss with all ingredients and place on the bottom rack in the oven (below the squash). Roast for 15 minutes.

FOR BROWN RICE
Place rice and water in a medium-sized pot and bring to a boil. Turn heat to low, cover, and let simmer for 20-30 minutes or until all water is absorbed.

FOR THE BOWLS
Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!

Enjoy!