Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce

Name: Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce
Total time: 25 min
Yield: 2 serving(s)
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

Marrekus and Krysten Wilkes Website

Brown Rice Buddha Bowls with Butternut Squash and Herby Yogurt Sauce

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What exactly is a Buddha bowl? We think it's a healthy grain bowl with vibrant toppings. Did it get its name because it's supposed to make you feel all enlightened and zen after eating it? We're not sure but we've got an easy recipe for Buddha bowls that are nutritious and taste amazing. This version features brown rice, roasted butternut squash, red cabbage, and avocado topped with with an herb-spiked Greek yogurt sauce. It's ready in less than half an hour but tack on a few extra minutes because these Buddha bowls are so beautiful that you're going to want an in-depth Instagram sesh with them.

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Servings: 2

Ready in: 25min PT25M

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

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
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.
Roast in preheated oven until squash is tender and beginning to brown, about 20 minutes.
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.

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Lunch American Yogurt Rice Autumn Greek-style Yogurt Squash Fall Butternut Squash Brown Rice Gluten-free Vegetarian Seasonal No Meat Grains

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

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.

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.

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.

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.

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.