Buddha bowl: butternut squash and green beans
Buddha bowl: butternut squash and green beans

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, buddha bowl: butternut squash and green beans. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Buddha bowl: butternut squash and green beans is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Buddha bowl: butternut squash and green beans is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have buddha bowl: butternut squash and green beans using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Buddha bowl: butternut squash and green beans:
  1. Prepare For the squash:
  2. Get 1 tbsp olive oil
  3. Get 1 cup squash, peeled and cut into bite-sized chunks
  4. Take 1 tsp cumin seeds
  5. Prepare For the beans:
  6. Prepare 1 cup green beans, cut into 3-4 cm lengths
  7. Prepare 1/2 tbsp sumac
  8. Get 1/2-1 tbsp lemon juice
  9. Get For the grains:
  10. Take Enough for two - according to the packet instructions and cooked according to the packet instructions
  11. Take 1 tbsp fresh parsley, chopped finely
  12. Make ready 1 tbsp fresh mint, chopped finely
  13. Take 3-4 handfuls rocket
  14. Make ready 1/2-1 tbsp lemon juice
  15. Prepare drizzle of olive oil
  16. Prepare Extras
  17. Make ready Some feta
  18. Get Handful pomegranate seeds
  19. Make ready Handful pumpkin seeds, toasted
  20. Take Seasoning
Instructions to make Buddha bowl: butternut squash and green beans:
  1. Preheat oven to 200C.
  2. For the squash: mix the oil, squash and cumin seeds in a bowl. Put it on a lined baking tray and roast for 30 mins or until tender.
  3. For the beans: bring a pan of water to the boil. Add the beans and cook for 4-6 mins (so they are cooked but still crunchy). Drain. In a bowl, mix the beans with the sumac and lemon juice.
  4. For the grains: once the grains are cooked and drained, add the herbs and lemon juice. Mix. Then stir the rocket through. Add a drizzle of olive oil and season.
  5. Divide the grains, squash and beans between two bowls. Top with some feta, pumpkin seeds and pomegranate seeds. Enjoy 😋

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