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Roasted Butternut Squash Buddha Bowls With Soft Boiled egg and tahini drizzle in a black bowl.

Butternut Squash Buddha Bowl

A butternut squash buddha bowl for two, with caramelised roasted squash and peppers, a jammy soft-boiled egg and a nutty tahini-lemon drizzle.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course, Vegetarian Main
Cuisine Fusion, Middle Eastern-Inspired, Vegetarian
Servings 2 portions
Calories 646 kcal

Equipment

Ingredients
 
 

For the base:

  • 120 g brown rice

For the roasted veg:

  • ½ butternut squash (~400g/14oz) peeled and cut into 2cm cubes
  • 1 bell pepper deseeded and cut into chunks
  • 2 tablespoon olive oil
  • ½ teaspoon ground cumin
  • a pinch of chilli flakes
  • salt and black pepper to taste

For the toppings:

  • 2 eggs soft-boiled
  • a handful baby spinach
  • ½ avocado sliced
  • 6-8 cherry tomatoes halved
  • ¼ cucumber sliced
  • ½ red chilli sliced (to taste)

For the tahini-lemon drizzle:

  • 2 tablespoon tahini
  • juice of ½–1 lemon (~1½ tbsp)
  • 1 teaspoon maple syrup
  • 1 teaspoon soy sauce
  • 1-2 tablespoon water

Instructions
 

  • Cook the rice. While the veg roasts, rinse the rice and cook according to the packet instructions (about 25–30 minutes simmering). Drain if needed and keep covered off the heat.
  • Heat the oven to 200°C (400℉). Line a large baking tray.
  • Roast the squash. Toss the squash cubes with 1 tablespoon olive oil, the cumin, chilli flakes, salt and pepper. Spread on the baking sheet lined with parchment paper and roast for 10 minutes.
  • Add the peppers. Toss the pepper chunks with the remaining 1 tablespoon olive oil, salt and pepper. Add to the tray and roast for a further 10–15 minutes, turning once, until the squash is caramelised at the edges and the peppers are lightly charred.
  • Soft-boil the eggs. Bring a small pan of water to the boil. Lower the eggs in gently and cook for 6½-7 minutes. Transfer immediately to a bowl of cold water, then peel carefully and halve.
  • Make the drizzle. Whisk the tahini, lemon juice, maple syrup and soy sauce together. It will seize up and turn thick and claggy at first. Keep whisking and add the water a tablespoon at a time until it loosens into a smooth, pourable sauce.
  • Assemble. Divide the rice between two bowls. Add spinach to one side of each. Pile on the roasted squash and peppers, then arrange the tomatoes, cucumber and avocado around the bowl. Top with the egg halves.
  • Finish. Drizzle generously with the tahini-lemon sauce and scatter over the sliced chilli. Serve immediately.

Nutrition

Calories: 646kcalCarbohydrates: 86gProtein: 18gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 164mgSodium: 272mgPotassium: 1625mgFiber: 12gSugar: 12gVitamin A: 23912IUVitamin C: 154mgCalcium: 202mgIron: 6mg
Keyword Buddha Bowl for Two, Buddha Bowl with Tahini Dressing, Butternut Squash Buddha Bowl, Roasted Butternut Squash Bowl, Soft Boiled Egg Buddha Bowl, Squash and Pepper Buddha Bowl, Tahini Lemon Dressing, Vegetarian Buddha Bowl Recipe
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