Roasted Winter Vegetable Buddha Bowl

New diets seem to be coming about faster than we can learn about them. An important question to remember: If diets work, why are we always trying new ones? 

Instead of focusing on restrictive diet plans, focus on making lifestyle changes that are realistic and sustainable. For instance, eat more veggies, drink more water, consume your meals more mindfully and make fitness a habit.

Unlike these new diets, such as the ketogenic and Whole 30 diet, this dish doesn’t restrict certain food groups. Instead, it offers a balanced portion of grains, healthy fats, vegetables and protein and fuels your body with the nutrition it needs. These bowls are warm, comforting and keep you feeling full for longer.

Photo Credit: A Healthier Michigan

Ingredients

The Roasted Veggies and Salmon

  • 1 small/medium butternut squash, peeled, seeded, and cubed
  • 1 large delicata squash, halved, seeded, seeded, and sliced (the skin is okay to eat)
  • 8 oz. of crimini or button mushrooms, stems removed
  • 1 (~15 oz.) can of chickpeas, drained and rinsed
  • 4 (3 oz.) filets of salmon
  • Olive oil spray
  • Thyme, dried – several dashes
  • Rosemary, dried – several dashes
  • Salt and pepper to taste

Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1/4 cup non-dairy milk of choice
  • 3 Tbsp. lemon juice
  • 2 Tbsp. maple syrup
  • 1/2 tsp. ground ginger
  • 1/4 tsp. garlic powder

The Buddha Bowl

  • Cooked wild rice or quinoa or brown rice
  • Greens of choice
  • Avocado, diced
  • Roasted red peppers, diced

Roasted Winter Vegetable Buddha Bowl

Instructions
1. Preheat the oven to 425 F. Line four baking sheets with parchment paper. Spread the butternut squash and delicata squash out on one sheet, the chickpeas on another, the mushrooms on the third baking sheet and the salmon on the fourth one. Spray all four with olive oil spray. Add the thyme, rosemary, salt, and pepper to all the veggies, beans and salmon. Bake the salmon for 10-15 minutes depending on desired doneness. Roast the mushrooms for about 15 minutes. Roast the squashes for about 20 to 25 minutes or until the squash is tender, tossing once halfway through to ensure even cooking. Roast the chickpeas for 45-60 minutes depending on desired crunch. Time in oven accordingly, so that approximately all of them are complete at the same time.
2. While the veggies are roasting, you can prepare the tahini sauce. Combine all the sauce ingredients in a large cup or mug and use a fork or mini-whisk to stir until fully blended. Set aside.
3. To serve, fill your bowls with your greens and top with a bed of rice or quinoa. Add a serving of butternut squash, delicata squash, and mushrooms to each bowl. Add a serving of beans to each bowl. Top each with roasted red peppers and avocado. Drizzle the tahini sauce over it all and serve immediately. Enjoy!

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