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92% would make again

Energy-Boosting Buddha Bowl

Tasty Team

Ingredients

for 4 bowls

  • 2 ½ tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 cup butternut squash (205 g), peeled, diced
  • 1 cup mushroom (75 g), diced
  • 1 cup brussel sprout (100 g), halved
  • salt, to taste
  • pepper, to taste
  • ⅓ cup tahini (75 g)
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider
  • 1 tablespoon fresh orange juice
  • 2 tablespoons water
  • 3 cups quinoa (510 g), cooked
  • 2 cups kale (135 g)
  • 1 cup lentils (200 g), cooked
  • ½ cup red cabbage (50 g), diced
  • ½ cup beet (100 g), cooked, diced
  • ½ cup walnut (50 g)
  • ¼ cup fresh parsley (10 g), minced

Nutrition Info

  • Calories 963
  • Fat 31g
  • Carbs 138g
  • Fiber 22g
  • Sugar 11g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
  3. Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
  4. Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
  5. Bake for about 20-25 minutes, until tender.
  6. To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
  7. Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
  8. Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
  9. Enjoy!

Ingredients

for 4 bowls

  • 2 ½ tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 cup butternut squash (205 g), peeled, diced
  • 1 cup mushroom (75 g), diced
  • 1 cup brussel sprout (100 g), halved
  • salt, to taste
  • pepper, to taste
  • ⅓ cup tahini (75 g)
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider
  • 1 tablespoon fresh orange juice
  • 2 tablespoons water
  • 3 cups quinoa (510 g), cooked
  • 2 cups kale (135 g)
  • 1 cup lentils (200 g), cooked
  • ½ cup red cabbage (50 g), diced
  • ½ cup beet (100 g), cooked, diced
  • ½ cup walnut (50 g)
  • ¼ cup fresh parsley (10 g), minced

Nutrition Info

  • Calories 963
  • Fat 31g
  • Carbs 138g
  • Fiber 22g
  • Sugar 11g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
  3. Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
  4. Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
  5. Bake for about 20-25 minutes, until tender.
  6. To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
  7. Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
  8. Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
  9. Enjoy!

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