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Fall Buddha Bowl w/ Cashew Red Coconut Sauce
Servings: 2
  • 2 cups butternut squash, peeled & chopped into 2" chunks
  • 3 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon white rice vinegar
  • 1 cup chickpeas, cooked
  • Cracked pepper, to taste
Cashew Red Coconut Sauce
  • 1/4 cup cashews, soaked in water for 20 minutes & then drained
  • 1 tablespoon Thai red chili paste
  • 1/4 cup coconut milk
  1. Preheat the oven to 425F
  2. Add butternut squash and cauliflower to a parchment paper-lined baking dish
  3. In a small bowl, add olive oil, tamari, maple syrup, white rice vinegar, and whisk together well
  4. Pour this mix onto the squash & cauliflower, and using your hands, massage it in well until all pieces are covered
  5. Bake for 25 minutes or until golden
  6. Add the roasted vegetables into 2 bowls, add 1/2 cup of chickpeas to each bowl, & pepper to taste. Set aside
  7. Now for the sauce, blend all ingredients, and pour it onto the 2 bowls. Mix in with a spoon, and enjoy!