Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 5 customer reviews
Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce
Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce

Ingredients

  • Yogurt-Herb Sauce
  • ¾ cup plain Greek-style yogurt
  • ⅓ cup chopped fresh chives
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons rice vinegar
  • 2 tablespoon olive oil
  • 1 garlic clove, minced
  • salt and ground black pepper to taste

  • Grain Bowls
  • 4 cups butternut squash
  • 1 tablespoon avocado oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • salt and ground black pepper to taste
  • 2 cups cooked brown rice
  • 1 cup sliced red cabbage
  • 1 ripe avocado, sliced
  • ½ cup crumbled feta cheese

Directions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Stir yogurt, chives, parsley, rice vinegar, olive oil, and garlic together in a bowl until smooth; season with salt and pepper. Cover bowl with plastic wrap and refrigerate until use.
  3. Spread squash onto the lined baking sheet. Drizzle avocado oil over the squash; season with cumin, chili powder, salt, and pepper. Turn squash to coat in oil and seasonings.
  4. Roast in preheated oven until squash is tender and beginning to brown, about 20 minutes.
  5. Divide brown rice between two bowls; top with butternut squash, cabbage, avocado, and feta cheese. Drizzle sauce over the bowls to serve.
Mealthy tip:

The beauty of Buddha bowls is their versatility (and all the colorful toppings). Use your favorite grain or squash variety to put this meal together. You could use quinoa, barley, or faro. Try it with kabocha or delicata squash. Aha! Maybe it's called a Buddha bowl because you're not supposed to stress about it.

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Anthony Cohen

Anthony Cohen says:

Really good grain bowl, but I used quinoa instead of brown rice. I also added some water to thin out the sauce some. I put this together really quickly, and used pre-cut squash from the store.

Image of Jenny J

Jenny J says:

This is my favorite vegetarian post-workout meal. I replaced the purple cabbage with kale, and substituted the yogurt sauce with a homemade vinaigrette. Really delicious.

Image of Jordan Clark

Jordan Clark says:

Love throwing together these quick and easy grain bowls. I skipped the feta cheese, but other than that followed the recipe. This makes a lot of sauce, so I saved the rest in put it in the fridge. I'll probably use it on a salad.

Image of Greg Jones

Greg Jones says:

These brown rice bowls were really good. I never used to like roasted butternut squash but now I can't get enough of it. This recipe makes two generous portions, that can also be divided into four light bowls. I'll be making this again soon.

Image of Laura Griffin

Laura Griffin says:

Love this buddha bowl! So hearty and delicious! Such a perfect way to use the pre-chopped butternut squash at the grocery store. This is an easy recipe and tastes amazing. I also really love the green yogurt herb sauce.