- 1 cup Green Lentils
- 2 cups, cubed Butternut Squash
- 4 cups, roughly chopped Kale (any variety)
- 2 large Carrots
- Pickled Red Onion
- Creamy Tahini Dressing
- 1 Lemon
- small handful, chopped Parsley
This healthy and nutritious lentil and butternut squash buddha bowl is not only pretty but so delicious!
I certainly love indulge in comfort food but my body also craves vegetables.
Colorful vegetables and a plant-based protein is not only good for our health but is also very filling!
Buddha bowls are very customizable. I like to pack my bowl with vegetables that are in season, a dark leafy green and at least 3 colors.
But why do we call this a buddha bowl?
Buddha bowls are a vegetarian meal that consist of small portions of several foods and usually served cold.
These one-dish meals usually have rice or whole grains, cooked and raw veggies, a dressing and a plant-based protein like beans, tofu or lentils.
Plus it sounds fun doesn’t it?
The winning food combination has salt, fat, acid and heat. This lentil and butternut squash buddha bowl has it all!
There’s minimal but flavor enhancing salt in both the butternut squash and lentils.
A small amount of fat with olive oil used to cook the butternut squash.
Acid comes from the pickled red onion and lemon juice.
And lastly, heat from the warm lentils and butternut squash.
If you are not in the mood to make the pickled red onion, you can also thinly slice a red onion and add it raw!
What takes this buddha bowl to the next level is the creamy tahini dressing. I highly recommend you make it and add a healthy spoonful to each bowl.
Snap a pic of your colorful buddha bowl and send it to me via Instagram!
Cook The Lentil & Butternut Squash
Start by rinsing 1 cup lentils then add them to a small sauce pot with 2 cups water or vegetable broth and 1/4 teaspoon of sea salt.
Cover the pot and simmer on medium heat for 15-20 minutes.
While the lentils cook, peel, slice then cube your butternut squash. You can also use pre-chopped butternut squash.
Heat a large skillet then add 1 Tablespoon olive oil.
Add the cubed butternut squash and spread them out in one even layer.
Season with 1/4 teaspoon of sea salt.
Cook on medium-low heat for 8-10 minutes then add 1/4 cup of water and immediately cover the skillet.
This will allow the butternut squash to steam and fully cook through, about 5 minutes.
Once the butternut squash is fork tender, turn off the heat.
Prep The Rest of the Ingredients
Build The Buddha Bowls