Butternut Chickpea Buddha Bowl

Delectable Macrobiotic Butternut Squash & Chickpea Buddha Bowl

As a revered chef with a profound understanding of global cuisines and nutrition, I present to you a harmonious Macrobiotic Buddha Bowl. This dish, a harmonious blend of vibrant butternut squash, creamy chickpeas, and roasted peppers, achieves a delicate balance of nutrients and flavors. Tailored specifically for lactose-intolerant individuals and free from any hidden animal-based ingredients, it offers a nourishing and satisfying experience. Let’s create a meal that’s not just healthy, but also a feast for the senses.

Serves: 2

Ingredients

• 400 grams of butternut squash, peeled and diced
• 200 grams of chickpeas, soaked and cooked
• 2 medium-sized eggs
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 100 grams of lettuce, shredded
• Salt, to taste
• Pepper, to taste
• 1 tablespoon vinegar
• 1 tablespoon olive oil

Method

• Preheat your oven to 200°C.
• In a large mixing bowl, toss the butternut squash and sliced peppers with olive oil, salt, and pepper.
• Spread the squash and peppers on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
• In a small pot, boil the eggs for 8-10 minutes, until hard-boiled. Once done, cool them in cold water, peel, and slice.
• In a mixing bowl, combine the cooked chickpeas with a splash of vinegar, salt, and pepper to taste.
• To assemble the Buddha bowl, start with a base of shredded lettuce in each bowl.
• Top with roasted butternut squash, sliced peppers, and chickpeas.
• Add the sliced hard-boiled eggs on the side.
• Drizzle with a bit more olive oil and a final sprinkle of salt and pepper.
• Serve immediately and enjoy the vibrant flavors and textures.

Tips

• Ensure the squash and peppers are cut in uniform sizes to roast evenly.
• Feel free to add a sprinkle of your favorite herbs for an added layer of taste.
• To speed up the chickpea cooking process, you can use pre-cooked chickpeas, thoroughly rinsed.

Nutritional Information