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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