A buddha bowl is just a new trendy way of saying a well balanced meal in a bowl form. Usually they are vegetarian, but that is by no means a requirement. This recipe for butternut squash buddha bowl uses mangalica pork sausage, which is a pretty rare meat outside of Hungary. Luckily being in Europe makes the meat a little more accessible.
While this is a recipe for the entire butternut squash buddha bowl, it’s actually 5 different recipes in one. This is because there are different components. This bowl has wild rice as the base, cinnamon roasted butternut squash, mangalica pork, crispy chickpeas, and lime crema. Overall you may think that these flavors would make an odd combination but for some reason I think it works.
The order of making things is important if you want everything to be the correct temperature when serving. The chickpeas and lime crema can be made beforehand since they are served room temperature/cold. While the squash is in the oven, the rice is boiling on a burner, and on another burner you are grilling the sausage right at the end. That way everything is perfect to serve.
While I’ve included the recipes for the roasted cinnamon butternut squash and the crispy chickpeas down below, they each have their own page on this website with more details and pictures. You can just click their name to head over there. Of course, if you make your own butternut squash buddha bowl, you can add different toppings if you prefer.
The mangalica pork (sometimes called mangalitska) is a rough home style sausage, but of course you can use whatever sausage you like, or even leave the meat out for a vegetarian version. If you want to make it vegan, then you’ll have to replace the meat with some vegan, as well as leave out/replace the crema with something more suitable.
Butternut Squash Buddha Bowl
- Sheet Pan
- Vegetable Peeler
- 1 cup Rice I used wild rice, but you can use white or brown if you prefer. If you are not using white rice, let the rice soak in room temperature water for a couple hours.
- 1 small Butternut Squash peeled, cleaned, and cut into cubes
- 1 cup Chickpeas peeled and dried
- 125 grams Pork I used a mangalica sausage, but you can use any pork you want.
- 1/2 cup Sour Cream
- 1 Lime
- 6 tbsp Olive Oil 3 for the squash, 2 for the chickpeas, and 1 for the pork.
- 15 grams Cinnamon
- 1 tsp Black Pepper freshly cracked
- 1 clove Garlic minced
- Salt to taste
- Make the chickpeas first. After they are all peeled and well dried toss them in a bowl with the olive oil and spread on a foil lined baking tray. Bake at 175 Celsius for 32 minutes. When done let them cool to room temperature and put them in a bowl until everything else is done.
- You can also make the lime crema. Take the sour cream, mix in the garlic. Then add the juice and zest of the lime. Mix everything up and put in a sealable container in the fridge.
- Take the cubes of butternut squash and toss them in a bowl with the 3 tbsp of olive oil, the cinnamon, and some salt to taste. Spread on a foil lined baking tray (I used the same one as the chickpeas, didn't even change the foil) and put in the oven at 175 Celsius. This will take 35 minutes to cook, about the same as the rice.
- As soon as you pop the squash into the oven, take the cup of rice and a cup and a half of water and put it in a pot on the stove. Bring it to a boil, reduce to a simmer, and put the lid on. It will take about 30 minutes to cook. When it is done, fluff it with a fork and let sit for a few minutes.
- When there is about 5 minutes left on the rice and squash, do the pork. Take the casing off, and add some olive oil to a very hot pan. Saute the pork pieces for a few minutes until well browned.
- Compose the bowl. Add the rice on the bottom, then you can arrange the rest however you see fit. If you don't have any ideas, just copy the rows I did in mine.