Skip to main content

Buddha Bowl with Turmeric Garlic Hemp Cream

By January 22, 2016January 22nd, 2021Main Dish, Recipes, Vegan, Vegetables

This Buddha bowl is a hearty dish made of roasted butternut squash, kale & broccoli. The Turmeric Garlic Hemp Cream Sauce is delicious and in high protein. It’s very versatile. Quinoa, beans, chicken or fish can be added for additional protein.

buddha bowl with turmeric garlic hemp cream

A Buddha bowl is a hearty dish made of various greens, raw or cooked veggies, often containing beans and a healthy grain like quinoa or brown rice.  The name may have come from a bowl of food which is packed so full that it has a rounded “belly”.  It has also been referred to as a “hippy bowl”.

Usually there is some type of grain on the bottom, followed by greens then topped with roasted vegetables, sometimes beans and a yummy sauce. Many people include avocado.   

The buddha bowl here is full of vegetables with a creamy high protein sauce made with hemp seeds and turmeric. The quinoa is optional. I originally made it for our Nourishing Foods Winter Cleanse but I like it so much it has become a regular in my weekly menu.  

The vegetables can be changed up based on what is in your refrigerator.  I make this dish to use up whatever veggies are sitting around before I go shopping.  

I used butternut squash but sweet potatoes are also great.  

Broccoli or cauliflower can be used, they roast up nicely.  

I like kale but Swiss chard or spinach are excellent.  Enjoy the recipe and have fun playing with different vegetables.  Add beans, grains, chicken or fish if you like.

hempseedsThe base of the sauce is hemp seeds.  I love the high quality raw food protein hemp provides. Hemp seeds contain all the essential amino acids in a highly digestible form. Hemp seeds are full of live enzymes allowing hemp’s digestible proteins to be  easily assimilated into the body.

65% of hemp seed protein is high-quality edestin. This is a simple protein required for proper immune system function.  Edestin protein produces antibodies which are vital to a healthy immune system. I love hemp because it is the highest vegan source of edestin.

The other 35% is albumin protein, the same protein found in eggs. Albumin is highly digestible and is a major source of free radical scavengers. 

turmericTurmeric brings a beautiful golden color to this garlicy sauce.  Turmeric is an old Indian spice with a powerful medicinal compound called Curcumin. It has been proven to reduce inflammation. It is good for detoxifying the liver, clearing the skin, purifying blood, relieving pain and improving memory.  Turmeric is so popular many juice bars serve it in shots.

The Turmeric Garlic Cream is wonderful on steamed vegetables or fish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buddha Bowl with Turmeric Garlic Hemp Cream

Buddha Bowl with Turmeric Garlic Hemp Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Total Time: 45 mins
  • Yield: 2 servings 1x

Description

A multitude of vegetables served with a creamy golden high protein sauce.


Ingredients

Scale
  • 23 tablespoons olive oil or melted coconut oil
  • 4 cups of butternut squash, peeled and cut into ¾ inch cubes
  • Celtic sea salt and pepper
  • 1 head of broccoli, cut into florets (4 cups)
  • 1 bunch kale, stems removed and roughly chopped
  • 2 cups cooked quinoa – optional

Garlic Turmeric Hemp Sauce

  • 1/3 cup hemp seeds
  • 3 tablespoons lemon juice
  • 2 small cloves garlic, chopped
  • 2 tablespoons sweet white miso
  • 1 teaspoon ground turmeric
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ cup water (you may want less or more, so don’t add it in all at once)

Instructions

  1. Preheat the oven to 400ºF.
  2. Toss the butternut squash with the 1 tablespoon of oil, salt and pepper and place on a baking sheet. Put into the oven to roast.
  3. Roast for 15 minutes. The squash should be starting to get tender. Turn with a spatula.
  4. In a bowl, toss the broccoli florets with a little oil and add them to the baking sheet with the squash to roast.
  5. Continue roasting for another 15 minutes, or until the squash is tender and the broccoli is just barely tender and everything is nice and browned.
  6. Heat a tablespoon of oil, in a pan on the stove. Add kale and sauté quickly. You just want to soften it a bit, but not overcook it. Just cook it a minute or two to cook it down.

Garlic Turmeric Hemp Sauce

  1. Put all the ingredients along with ¼ cup water into to a high speed blender and process. Add enough water to make it smooth and creamy.

Assemble Your Bowls

  1. Start with a small bed of quinoa (if using), or just the kale, then add the butternut squash and broccoli and drizzle the Garlic Turmeric Cream over top.

Notes

Optional add 1 chopped avocado.

Beans, chicken or fish can be added for extra protein.

Nutrition information is without quinoa.

The recipe was inspired by Tasty Yummies.  

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30

Rate & Comment

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star