My favorite Buddha bowl ever came from The Chicago Diner, one of Chicago’s epic vegan restaurants. They call theirs’ a “soul bowl” and it boasts blackened tofu, quinoa, flashed greens, mashed sweet potato, black beans, chimichurri, and avocado. Inspired by this mess of delish (and by seeing Erica Julson’s version recently!), I tried my hand at my own vegan Buddha bowl.
The concept is of a Buddha bowl (or power bowl) is rad: they’re full of whole, clean-eating power foods to keep you full all day. This is particularly nice after all that heavy holiday eating. The best part is that this particular combination of noms is super tasty.
In my version, I’m going lower in carbs by replacing the grains with cauliflower rice, and adding in caramelized roasted butternut squash, wilted and browned greens, pomegranate seeds, spiced chickpeas, avocado, and a tahini dressing of which I couldn’t get enough.
The chickpeas ended up being one of my favorite parts. If you heat them long enough, they get nice and crispy with a savory coating. I used a ton of garam masala, so it was hella toothsome. It’s one of my favorite spice combos, although ras el hanout is rapidly catching up to it.
The pomegranates were the big question mark for me since, on their own, they’re so tart. But blended with all the other flavors, and especially the tahini dressing, they were exactly what this dish needed. Just enough sweetness and a teeny bit of crunch.
Check out these archives for more salad ideas, vegan recipes, vegetarian recipes, and more sauces.
Want more recipes in your life? Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
- 2 Tbsp olive oil
- 8 oz butternut squash (or sweet potatoes), diced
- 4 large handfuls of fresh greens (I used a kale, spinach, and chard mixture)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 15-oz can chickpeas, drained, rinsed, and patted dry
- 1/2 Tbsp garam masala
- 3/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 Tbsp pomegranate seeds
- 1 cup cauliflower rice (or grain of your choice, cooked)
- 1/2 of an avocado, sliced
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 lime, juiced
- 1/2 tsp salt
- 2-3 Tbsp hot water
- Preheat oven to 415 degrees F and arrange butternut squash on a baking sheet. Brush on some olive oil and sprinkle with salt and black pepper, coating each side. Bake for 10 minutes, then flip squash over to brown the other side. Bake for another 8 minutes.
- Remove baking sheet from the oven and add kale/spinach mixture to the sheet. Brush with a little olive oil and sprinkle with salt and black pepper before baking for another 4 minutes.
- While vegetables are roasting, heat a large skillet over medium heat.
- In a separate bowl, toss chickpeas with seasonings until coated. Add a 1 Tbsp of oil to the hot pan along with the chickpeas. Stir frequently for 10-12 minutes until browned. Set aside.
- To make tahini sauce, mix tahini, maple syrup, lime juice, salt, pepper, and hot water until thin enough to pour. Set aside until ready to use.
- Heat cauliflower rice (or your chosen grain) in a skillet on medium heat or according to package directions.
- To serve: divide greens between two bowls and layer on the cauliflower rice, roasted squash, spiced chickpeas, pomegranate seeds, sliced avocado, and drizzle with tahini sauce.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Yummmm this is like my ideal lunch.
Maria William says
Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden! P.S. I couldn’t rate this recipe for some reason.
I’ve been looking for healthy dinners lately and this one sounds delicious. Thank you!!!
I love making it. Let me know if you try it out! 🙂
Juliana Fendez says
Butternut, lashed greens, mashed sweet potato, black beans? SOO many good things you packed in that bowl! Love it
It always feels so hearty and good for you! Thanks for taking a peek!
YESSS I love Buddha bowls! What a hearty combo of black beans, quinoa and butternut squash! And that chimichurri dressing – so tasty!!
Dressing is key. 🙂 Thanks for stopping by!
My kind of dinner! We make buddha bowls at least twice a week. They are a great way to use up odds and ends. Love the mashed sweet potato addition in this one. I’ve never done that and I can imagine the sweetness and crisp texture are lovely with the other ingredients.
Exactly! A good pantry cleaner. 🙂