Butternut Squash and Spiced Chickpea Buddha Bowl

My Favorite Fall Buddha Bowl: A Simple Recipe for Busy Weeknights

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the general chaos of everyday life, the thought of spending hours in the kitchen is often enough to make me order takeout. But I refuse to let busy schedules dictate my diet. That's why I've become a huge fan of Buddha bowls – they're quick, healthy, and incredibly customizable. This butternut squash and spiced chickpea bowl is my absolute go-to for those hectic weeknights when I need a flavorful, nutritious meal on the table fast.

The beauty of Buddha bowls lies in their simplicity. Essentially, you're layering various components – grains, proteins, vegetables, and a flavorful dressing – in a bowl. This recipe features roasted butternut squash, perfectly spiced chickpeas, a vibrant salad mix (I love using spinach, watercress, and rocket), and a creamy coriander tahini dressing. The combination of sweet butternut squash, savory chickpeas, and tangy dressing creates a symphony of flavors that's both satisfying and surprisingly easy to prepare. Even better, the majority of the preparation can be done ahead of time. I usually roast the squash and chickpeas on Sunday, storing them in the refrigerator for quick assembly during the week.

Why this recipe works for busy lives:

• Prep-ahead friendly: Roast the squash and chickpeas ahead of time for quick assembly.
• Versatile ingredients: Easily swap out ingredients based on your preferences and what you have on hand.
• One-pan roasting: Minimizes cleanup time.
• Healthy and nutritious: Packed with vitamins, minerals, and fiber.
• Delicious and satisfying: The perfect balance of sweet, savory, and tangy flavors.

Beyond the practical benefits, this Buddha bowl has become a family favorite. My kids love the sweet and crunchy butternut squash, and even my picky eater husband requests it regularly. It's a perfect example of how healthy eating doesn't have to be boring or time-consuming. The vibrant colors alone make it a feast for the eyes, adding a touch of joy to even the busiest weeknights.

I encourage you to experiment with different variations. Try adding different roasted vegetables like sweet potatoes or Brussels sprouts. Swap out the chickpeas for lentils or quinoa for a different protein source. And don't hesitate to get creative with the dressing – a lemon vinaigrette or a maple-mustard dressing would also work wonderfully. The possibilities are endless!

So, the next time you're short on time but crave a healthy and flavorful meal, reach for this butternut squash and spiced chickpea Buddha bowl. It's a testament to the fact that delicious, nutritious food can be quick and easy to make, even for the busiest of us. Enjoy!

Tips and variations:

• Add some heat: Include a pinch of cayenne pepper or chili flakes to the chickpea spice mix for a spicy kick.
• Boost the protein: Add grilled chicken, tofu, or fish for extra protein.
• Make it a complete meal: Serve over quinoa or brown rice for added carbohydrates.
• Customize your greens: Use any type of leafy greens you prefer, such as kale, arugula, or romaine lettuce.
• Make it ahead: Roast the vegetables and prepare the dressing in advance for a quicker weeknight meal.

Ingredients You'll Need:

This recipe is straightforward and uses readily available ingredients. You'll need:

• Butternut Squash
• Chickpeas
• Red Onion
• Mixed Greens (Spinach, Watercress, Rocket)
• Tahini
• Coriander
• Olive Oil
• Spices (Smoked Paprika, Cumin, Salt, Pepper)
• Maple Syrup (optional)
• Lime Juice
• Garlic
• Water

Remember to adjust quantities based on your preference and the number of servings you're making. Have fun experimenting and creating your own perfect Buddha bowl!

Step-by-step

• Preheat the oven to 220°C.
• Peel the butternut squash and cut it in half, remove the seeds with a tablespoon and set them aside (don't throw them away).
• Cut the flesh into bite-sized chunks and spread them out evenly on a parchment paper-lined baking tray.
• Peel the red onion, cut it into 6 even wedges and add them to the baking tray.
• Rinse and drain the chickpeas, pat them dry with some kitchen paper and add them to the baking tray as well.
• Drizzle a bit of olive oil on top and sprinkle with salt, smoked paprika and cumin.
• Bake for about 25 minutes or until the butternut squash becomes tender.
• Rinse the butternut squash seeds and pat them dry with some kitchen paper as well.
• Roast them in a dry pan until they turn golden-brown.
• Drizzle with olive oil and spice with salt and smoked paprika.
• In a small bowl mix together all the ingredients for the coriander tahini dressing.
• Assemble everything in a bowl starting with the salad, layer the roasted vegetable on top and sprinkle with some sprouts if you like.
• Drizzle the Coriander Tahini Dressing on top, enjoy.