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golden buddah bowl with garlic cashew cream
Budda Bowl
  • 2 Tbsp olive oil or melted coconut oil
  • 2 c butternut squash, peeled and cut into 1-inch cubes
  • 1 small head of broccoli [cut into florets]
  • 1 bunch kale [stems removed and roughly chopped]
  • 1 c millet [cooked in bone broth or vegetable broth]
Garlic Turmeric Cashew Cream
  • 1/2 c cashews [soaked at a minimum 4 hours or overnight*]
  • 2-3 small cloves of garlic
  • 1 Tbsp nutritional yeast
  • 1 tsp ground turmeric
  • 1/2 lemon juice
  • 1/2 c water [you may want less or more, so don’t add it in all at once]
  1. Preheat your oven to 400ºF.

  2. Toss the butternut squash with 1 Tbsp oil, sprinkle with sea salt and pepper and place a parchment lined baking sheet into the oven to roast.  

  3. After about 15 minutes the squash should be starting to get tender, add the broccoli florets and toss them a bit to get coated with a little oil. 

  4. Continue roasting for another 15-20 minutes or so until the squash is tender and the broccoli is tender. Continue baking to preference.

  5. Meanwhile, add kale to a skillet over medium heat with remaining Tbsp oil and a sprinkle of sea salt. Cook for 1-3 minutes or until tender.

  6. Make the cashew cream sauce: drain and rinse your cashews, add the cashews and all of the other ingredients to your high speed blender and process until smooth and creamy.

  7. Assemble your bowls. Start with a small bed of your grain. Layer on the kale, then add the butternut squash and broccoli and drizzle the cashew cream over top.

Recipe Notes

*if I forget to soak my cashews, I will pour boiling water over the cashews and let them sit for 15-20 minutes.