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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.

Fall Buddha Bowl w/ Cashew Red Coconut

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 parchment paper-lined 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
Serves 2
Print
Ingredients
  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
Cashew Red Coconut Sauce
  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
Instructions
  1. Preheat the oven to 425F
  2. Add butternut squash and cauliflower to a parchment paper-lined 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!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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4 Comments on Fall Buddha Bowl w/ Cashew Red Coconut Sauce

  1. Kalyani Singh
    November 8, 2017 at 4:56 pm (2 weeks ago)

    I cooked this, loved it and will make it again 🙂 thank you for the recipe.

    Reply
    • Wendy
      Wendy
      November 9, 2017 at 5:33 pm (2 weeks ago)

      YAY! That makes us so happy to hear!

      Reply
  2. Kim Z.
    November 21, 2017 at 12:24 pm (3 days ago)

    This looks great! I can’t wait to try it. By the way, do you know why these types of recipes are called “buddha bowls”? Is there any history behind it?

    Reply

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