How To Build a Complete Winter Buddha Bowl
A nourishing Buddha Bowl made with all the whole ingredients our body needs to stay healthy during winter. Fresh seasonal pomegranate and citrus fruits, fibre, fats, protein and fermented foods for a happy microbiome.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Vegan
Keyword: winter buddha bowl
Servings: 2
Calories: 566kcal
Author: The Awesome Green
- 1/3 cup millet uncooked
- 1 cup cooked chickpeas
- 2 cups baby spinach
- 1 small bunch parsley chopped
- 1 small red onion finely diced
- 1/2 medium butternut squash peeled, cubed
- 1/2 small broccoli head diced
- 2 tbsp sauerkraut
- 1/2 pomegranate seeds only
- 1/4 cup walnuts
- 1/2 pink grapefruit peeled and cut into slices
- 1 tsp cumin
- 1 tsp turmeric
- Freshly ground black pepper
- 2 tsp coconut oil
- For the dressing
- 1/2 avocado peeled and cubed
- 2 tbsp soy yogurt
- 2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 2 tsp Dijon
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp pink Himalayan salt
Preheat the oven to 175C / 346F.
Line a baking sheet with parchment paper.
Add the chickpeas on a half of the baking sheet, drizzle with 1 tsp coconut oil, season with cumin, turmeric and black pepper and toss to coat evenly.
On the other half of the baking sheet add the butternut squash, drizzle with coconut oil, toss to combine and arrange in a single layer.
Roast for 20 minutes then remove from the oven and set aside.
Meanwhile, prepare the millet according to the package instructions. I usually simmer it over low heat for 10 minutes, turn off the heat, cover the pot and let sit for 10 minutes.
Add the dressing ingredients into the blender and process to obtain a creamy liquid.
To assemble the meal, divide the spinach, parsley and onion into the serving bowls. Top with the cooked millet, roasted squash and chickpeas, broccoli, grapefruit slices and sauerkraut.
Garnish with pomegranate seeds and walnuts, drizzle the avocado dressing on top.
Serving: 560g | Calories: 566kcal