Winter Squash Buddha Bowl

An easy plant-based dinner big on flavor

Fresh, Savory and Delicious!

Today was one of those gorgeous Fall days that felt like summer.  Since it was just me for dinner, I roasted a batch of my favorite Spiced Roasted Butternut Squash and made a Buddha Bowl that felt Fall like but was still fresh and light in keeping with the warm day.

Spiced Butternut Squash, 20 minute Pickled Cabbage, 10 minute Pickled Cucumber, Black Beans, Corn, Tomatoes and Avocado.  Packed with flavor and so delicious!

Super easy and best part, it can be all prepped ahead and heated up/ assembled when ready to eat.

Scroll down for recipe.

Winter Squash Buddha Bowl

Recipe

Winter Squash Buddha Bowl
 
A super plant-based dinner big on flavor! Spiced and Roasted Butternut Squash, Quick and Easy pickled cabbage and pickled cucumbers, avocado, black beans, corn and tomatoes.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Ingredients
Spiced Butternut Squash
  • 1 package of pre-cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
Quick Pickled Cabbage (recipe from Cooking Light)
  • 2 cups finely shredded red cabbage
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt, divided
Pickled Cucumbers (recipe adapted from Bon Appetit)
  • ¼ cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon dried crushed red pepper
  • 1 cucumber, cut into ¼ inch thick round slices
Cherry or grape tomatoes, halved (tossed with a touch of olive oil)
Black Beans, 1 can rinse and drained (tossed with a touch of olive oil if desired)
Frozen or fresh corn kernels
½ Avocado, diced
Olive oil for drizzling
Cilantro, torn or chopped, for garnish
Instructions
Spiced Butternut Squash
  1. Preheat oven to 375°F
  2. Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
  3. Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Quick Pickled Cabbage
  1. Combine cabbage, vinegar, and ½ teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside
Pickled Cucumbers
  1. Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
  2. Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
Assemble
  1. Add to the bowl, cooked squash, pickled cabbage, pickled cucumbers, corn, black beans, tomatoes,and avocado. Drizzle with olive oil. Top with Cilantro

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: