top of page

Butternut Squash Buddha Bowl With Creamy Curry Sauce


Buddha Bowl-

3/4 cup quinoa + 1 1/2 cups vegetable broth

1 cup butternut squash

1 plantain, sliced into 1/2 inch slices

1/2 of 1 avocado

1/2 of 1 red bell pepper, thinly sliced

Creamy Curry Sauce-

1 tsp curry powder

1 tbs coconut aminos

1 tbs maple syrup

1 tbs fresh lime juice

2 tbs tahini


Step 1 - Preheat your oven to 425 degrees Fahrenheit and place your butternut squash and plantain onto a parchment lined baking sheet. Bake for 20 minutes.

Step 2 - Combine quinoa and vegetable broth into a pot. Bring to a boil over high-heat, then lower heat to low, cover, and cook for 15 minutes, or until quinoa becomes fluffy and liquid has fully evaporated.

Step 3 - Grab a bowl, fill with quinoa, then top with butternut squash, plantain, avocado, and red bell pepper.

Step 4 - Combine sauce ingredients together in a bowl and mix until well combined.

Step 5- Drizzle sauce on top of bowl and enjoy.

Serves 2

bottom of page