Roasted Squash & Toasted Chickpea Buddha Bowl

Many of you know I have been cleansing these past few weeks. I am doing things a little different this year—taking my time with the cleanse and easing into my kitchari days – which started today. Prior to my main cleanse I have been eating foods that feel grounding, nourishing and energizing, and eliminating the foods that zap my energy like sugar and gluten.

Buddha Bowls are the perfect way to create easy, super healthy and delicious meals. I first heard of Buddha bowls a few years ago when I ordered one at Thrive, a local raw food restaurant. Buddha bowls are ridiculously healthy and this recipe is no different–load with veggies including lots of greens, fiber and protein-rich chickpeas plus a super tasty sauce you’ll love. As always experiment and enjoy!

Roasted Squash & Toasted Chickpea Buddha Bowl


  • 4 lg. stalks of swiss chard, collard greens or kale, stems removed, chopped
  • 1/2 lb butternut squash, cubed
  • 1 15oz can chickpeas, rinsed and drained
  • 1 cup cooked brown rice, quinoa or gluten-free grain of choice
  • 2 Tbsp. ghee or coconut oil
  • 1 tsp. cumin
  • 1 tsp. chili powered
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 1 Tbsp. grade b maple syrup
  • 1/2 lemon, juiced
  • 4 Tbsp. warm water as needed to thin sauce


  • Preheat oven to 400 °F, toss squash with oil, salt and pepper to taste and roast until soft ~ 40 minutes.
  • Rinse, drain and toss chickpeas with cumin and chili powder.
  • While squash is roasting, heat oil in large skillet, add chickpeas and brown over medium high heat for ~ 10 minutes.
  • Prepare sauce by adding tahini, maple syrup, garlic, and lemon into mixing bowl and slowly add warm water to desired consistency.
  • Final step is to sauté greens for 3-4 minutes until bright green but not wilted.
  • To serve, put ~ 1/4 cup of rice or quinoa in a bowl and add squash, chickpeas and greens then drizzle with tahini sauce.