Take advantage of fresh, seasonal ingredients.
Want to make a warm, savory, and filling bowl in just 30 minutes? Look no further than our butternut squash buddha bowl! It’s packed with amazing, healthy ingredients that will give you a burst of good-feeling energy. Plus, it tastes absolutely divine. You’re going to love it.
Best Buddha Bowls
Buddha bowls are quite possibly my favorite meals to prep because they have so many components that ensure tons of fantastic, healthy ingredients and delicious flavors. They’re also super versatile and can be made with many different ingredients, flavors, and textures. Futhermore, they tend to taste just as good the following day. Some meals just don’t keep well– but buddha bowls do!
For this bowl, we kept it classic with roasted veggies, white beans, quinoa, slivered almonds, and fresh toppings with a balsamic drizzle. However, feel free to customize this recipe however you want! Switch up your type of bean, grain, veggies, or dressing for different flavors and textures.
Great for Meal Prepping
Like I said, it’s so easy to prep these buddha bowls and have them ready to go for lunches or even easy dinners. All you have to do is build them at the start of the week, top with the balsamic drizzle when you’re ready to eat, and enjoy! You can store them in the fridge for up to 4 days!
Healthy Butternut Squash
Butternut squash is a versatile, vitamin C-rich winter squash that is in season from early fall to late winter. It is also high in potassium and fiber, which helps to keep your blood pressure in check and promotes overall heart health. It doesn’t stop there, though, because one cup of butternut squash contains 450% of the recommended daily intake of vitamin A! This vitamin is an important part of regulating cell growth, eye health, bone health, and immune function.
If you end up with leftover squash, we recommend giving any of these recipes a try to avoid food waste:
Build this Butternut Squash Buddha Bowl
You can make this colorful buddha bowl in just 30 minutes! Begin by preheating the oven to 450 degrees Fahrenheit. Toss the butternut squash, broccoli, brussels sprouts, and red onion in olive oil and rosemary. Season with salt and pepper as desired and pop in the oven for 20-25 minutes, flipping once.
Once the veggies are done, you can build your bowl! Arrange the roasted veggies, white beans, quinoa, and mixed greens into four separate bowls. You can also use containers with lids if you’re meal-prepping to have them ready to go! Top each bowl with avocado, parsley, slivered almonds, and a drizzle of balsamic reduction, and enjoy!
- 1 butternut squash diced
- 2 cups broccoli florets
- 2 cups brussels sprouts quartered
- 1 red onion diced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- Dash salt and pepper
- 15 ounces white beans canned, drained, and rinsed
- 2 cups quinoa cooked
- 2 cups mixed greens
- 1 avocado diced
- 2 tablespoons parsley fresh, chopped
- 1/4 cup slivered almonds
- 2 tablespoons balsamic vinegar reduction
Start by preheating the oven to 450 degrees Fahrenheit.
Toss the butternut squash, broccoli, brussels sprouts, and red onion in olive oil and rosemary.
Season with salt and pepper as desired and roast in the oven for 20-25 minutes, flipping once.
Arrange the roasted veggies, white beans, quinoa, and mixed greens in 4 separate bowls. Top with avocado, parsley, slivered almonds, and a drizzle of balsamic reduction, and enjoy!
Serving: 1bowl | Calories: 542kcal | Carbohydrates: 85g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 1981mg | Fiber: 20g | Sugar: 10g | Vitamin A: 20772IU | Vitamin C: 96mg | Calcium: 258mg | Iron: 8mg |
SmartPoints (Freestyle): 16
Keywords Plant-Based, Vegan
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Source by skinnyms.com