Recipe: Buddha Bowl

Local Breast Cancer Survivor shares a recipe for clean eating


HOUSTON – Breast cancer survivor, Amy, focuses on what she puts in her body since her diagnosis.

Buddha Bowls are one of her go-to meals.

The recipe utilizes in-season produce and ultra-healing foods such as bone broth and turmeric.

To make this recipe come together quickly, prep the quinoa, butternut squash, Brussels sprouts, and sauce at the beginning of the week and keep stored in the fridge.

This way when it comes time to eat, all you have to do cook is the kale and the rest can just be assembled together in a serving bowl. 


  • Quinoa
    • 1 cup rinsed quinoa
    • 2 cups bone broth or water
    • 1/2 tsp salt
    • Bring to boil, cover with lid, then reduce heat and simmer for 15 minutes
  • Spiced Butternut Squash
    • Medium diced butternut squash (half an entire squash or 1 bag pre-diced)
    • 1 tsp Turmeric
    • 1/2 tsp cinnamon
    • 1 tsp salt
    • 1/4 tsp pepper
    • 3 Tbsp olive oil
    • Toss all ingredients together, spread onto a baking sheet, roast in 425 degree oven for 25 minutes
  • Balsamic Brussels Sprouts
    • halved Brussels sprouts (1 bag)
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp olive oil
    • 1/2 tsp garlic powder
    • 1/2 tsp herbs de Provence or dried herb of choice
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • Spread onto the other half of the baking sheet with butternut squash and bake for 25 minutes
  • Lemon Tahini Sauce
    • 3 Tbsp tahini
    • zest and juice of 1 lemon
    • 1 small garlic clove grated
    • 2 Tbsp water (add more if needed)
    • 1/2 tsp salt
    • fresh cracked pepper
    • Whisk together until smooth
  • Kale
    • 1 bunch lactino/Tuscan kale, de stemmed and chopped
    • season with Trader Joe’s seasoning salt and fresh cracked pepper
    • Sauté in 1 tsp avocado oil or avocado oil spray until wilted and slightly crispy, about 3 minutes
  • 1 can Garbanzo Beans/Chickpeas
    • drained and rinsed
  • Pumpkin seeds
  • Hemp seeds


  • The Buddha bowl ratio should be about 3-4 cups veggies, 1 cup grain, 1/2 or 1 cup beans, and 2-3 Tbsp sauce.
  • Start with a large shallow bowl and add in 1 cup quinoa, 1/2 cup garbanzo beans, 1 cup butternut squash, 1 cup Brussels sprouts, and 1 cup kale. Make sure to keep each ingredient separate.
  • Sprinkle with 1 Tbsp hemp seeds and 1 Tbsp pumpkin seeds, finishing with 2-3 Tbsp tahini sauce in the middle of the bowl.