Fall Buddha Bowl w/ Cashew Red Coconut Sauce

Buddha bowls are one of the latest foodie trends and we’re totally feeling it. To celebrate the fall, we’re bringing you this Fall Buddha Bowl w/ Cashew Red Coconut Sauce. It’ll be the comfiest meal to come home to during a chilly fall day. And what’s best- the rich, creamy coconut sauce driz finish will give you all the feels.

Buddha bowls go by many different names, but essentially they are made up of vegetables, whole grains or carbs, and protein. They’re such a simple and fun way to put together a balanced meal. Ya’ll know how much we love the MyPlate method (refresher: 1/4 of the plate (or bowl in this case) carbs, 1/4 of the plate protein, and 1/2 of the plate non-starchy veggies). Today we’re using butternut squash as our carb, garbanzo beans as our protein, and cauliflower as our veg. Yes, the combination is glorious.

Fall Buddha Bowl w/ Cashew Red Coconut

This bowl is loaded with nutrients. Butternut squash is packed with vitamin A and vitamin C, which is perfect to boost that immune system for this fall season. The cauliflower also brings an added dose of vitamin C and vitamin K to the table. 

Fall Buddha Bowl w/ Cashew Red Coconut

Let’s get started by preheating the oven to 425F. Add butternut squash and cauliflower to a baking dish. In a small bowl, add olive oil, tamari, maple syrup, white rice vinegar, and whisk together well. Pour this mix onto the squash & cauliflower, and using your hands, massage it in well until all pieces are covered. Bake for 25 minutes or until golden. Add the roasted vegetables into 2 bowls, add 1/2 cup of chickpeas to each bowl, & cracked pepper to taste. Set aside. Now for the sauce, blend all ingredients, and pour it onto the 2 bowls. (For the Thai red chili paste, we used this product). Mix in with a spoon, and enjoy!

Fall Buddha Bowl w/ Cashew Red Coconut

What are you favorite ways to prep buddha bowls? The beauty is that they can be made with any combination of your favorite foods and make for a quick and convenient lunch or dinner throughout the week. Drop us a comment when you try this Fall Buddha Bowl w/ Cashew Red Coconut Sauce out!

Fall Buddha Bowl w/ Cashew Red Coconut Sauce

2017-11-05 13:34:57

Serves 2

  1. 2 cups butternut squash, peeled & chopped into 2″ chunks
  2. 3 cups cauliflower florets
  3. 1 tablespoon olive oil
  4. 1 tablespoon tamari
  5. 1 tablespoon maple syrup
  6. 1 tablespoon white rice vinegar
  7. 1 cup chickpeas, cooked
  8. Cracked pepper, to taste
  1. 1/4 cup cashews, soaked in water for 20 minutes & then drained
  2. 1 tablespoon Thai red chili paste
  3. 1/4 cup coconut milk
  1. Preheat the oven to 425F
  2. Add butternut squash and cauliflower to a baking dish
  3. In a small bowl, add olive oil, tamari, maple syrup, white rice vinegar, and whisk together well
  4. Pour this mix onto the squash & cauliflower, and using your hands, massage it in well until all pieces are covered
  5. Bake for 25 minutes or until golden
  6. Add the roasted vegetables into 2 bowls, add 1/2 cup of chickpeas to each bowl, & pepper to taste. Set aside
  7. Now for the sauce, blend all ingredients, and pour it onto the 2 bowls. Mix in with a spoon, and enjoy!

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