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Butternut Squash Buddha Bowls

Linley Richter
  • 45 minutes
  • Serves 4

INGREDIENTS

6 cups

cubed butternut squash (½ large butternut squash)

1 1/2

 tablespoons avocado oil

2 tsp

garlic powder

1 tsp

ground cumin

Salt,

Pepper,

1 15 ounce can

) garbanzo beans, drained, rinsed, and dried

1/2 tbsp

avocado oil

1/2 tbsp

lemon juice

1 tsp

honey

1 tsp

chili powder

1 tsp

garlic powder

Salt,

1 cup

sprouted brown rice, uncooked

2 cups

water

4 cups

arugula

1 cup

microgreens

2

large avocados, sliced

1/4 cup

harissa sauce