Roasted Pumpkin Buddha Bowls, Easy To Make And Very Delicious.

Looking for something a bit different this week? This roasted pumpkin right here is what you need. You can substitute fresh pumpkin for butternut squash cubes.

Ingredients For Roasted Pumpkin.

Roasted pumpkin:

1 1/2 lbs pumpkin, peeled and cut into 1-inch cubes.

2-3 fresh garlic cloves, minced.

1 tbsp olive or avocado oil.

Sea salt and pepper to taste.

Roasted Vegetables.

1-2 large carrots, thinly sliced diagonally.

1 large zucchini, cut into half-moons.

1-pint cherry tomatoes

1 tbsp olive or avocado oil

1 tsp Italian seasoning

Sea salt and pepper to season.


3 tbsp tahini or sesame paste

1 tbsp sesame oil

1 tbsp pure maple syrup or raw honey.

2 tsp apple cider vinegar or lemon juice

1/2 tsp garlic powder, or 2 fresh garlic cloves, pressed.

Sea salt and pepper to taste.

Rest Of Buddha Bowl.

1 1/2 cups cooked brown rice or quinoa

1 cup cooked edamame beans

1 English cucumber, cut into ribbons with a vegetable peeler.

Freshly chopped cilantro leafs

Sesame seeds for garnish.


Preheat your oven to 200 C, line 2 large baking trays with parchment paper.

Place your cubed pumpkin in a large bowl, add in garlic, oil, salt and pepper. Toss well to evenly coat, then transfer to one of your prepared baking trays.

Arrange in a single layer, roast for 30-35 minutes or until golden and tender.

To Make The Roasted Vegetables.

Meanwhile, use your second prepared baking tray, layer the carrots, zucchini and cherry tomatoes, drizzle with oil and season with salt and pepper to taste. Stir gently to coat, then roast for about 15 minutes.

To Make Homemade Dressing.

Place all dressing ingredients into a small bowl and whisk until well combined.

Divide your meal into the bowls and garnish with freshly chopped cilantro leaves and sesame seeds.

Enjoy your roasted pumpkin!


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