Since our last posting of Buddha Bowls was a pretty big hit and because we make these all the time, we figured it was time for a second variation. When we make these, we don’t really follow a recipe, but this combo turned out pretty well so figured we would share so we can recreate them and you can try them too!
Curried Cauliflower and Chickpea Buddha Bowls
- 1 cup farro
- 1 head cauliflower, cut into florets
- 1 small butternut squash, peeled and cubed
- 1-2 tbsp neutral oil (olive oil, avocado oil, melted coconut oil)
- 1 tbsp curry powder
- 2 tsp turmeric powder
- salt and pepper to taste
- 1 can chickpeas, drained and rinsed
- 2 cups chopped romaine
- Easy Tahini Sauce
- 1/4 cup Tahini
- 2 tbsp fresh lemon juice
- Hot Water
Preheat oven to 400 degrees F. Cook the farro according to package directions. Meanwhile, in a large bowl toss the cauliflower and butternut squash with 1 tbsp oil, curry powder, turmeric powder, salt and pepper. Spread out evenly on a foil or parchment lined baking sheet. Bake in the oven for 30-40 minutes, turning halfway through. When done, remove from the oven and allow to slightly cool.
While the veggies are baking, heat 2-3 tsp oil in a skillet over medium heat. Add the chickpeas and season with salt and pepper. Toss to combine. You can also add more curry and turmeric powder to these too (we did)! Saute until crispy.
To make the sauce, combine the tahini and lemon juice. Add hot water, stirring constantly until a pourable consistency is achieved.
Once the farro is cooked, divide it between 4 bowls. Top with the cauliflower and squash mixture, chickpeas, and chopped lettuce. Drizzle with tahini sauce. Enjoy!