Butternut Squash Buddah Bowl - Vegan, Gluten Free

This dish is fun in a bowl! It’s a winner for having friends for lunch or dinner and the stew itself freezes amazingly well for a quick meal when you need it!

It's also a perfectly balanced vegan dish. You can serve with the fancy looking garnishes, and or short grain brown rice, so it’s brimming with good fats and veggie protein.

Butternut Squash Buddah Bowl

Serves 4-6

INGREDIENTS:

Organic, locally sourced where possible -

• 1 Cup Short Grain Brown Rice - cooked to packet instructions (if using)*

• 2 Leeks

• 4 Garlic Cloves

• ½ Tbsp Olive Oil

• 2 Courgettes – sliced into half-moons

• 1 Butternut Squash (or a medium sized pumpkin - Japanese pumpkin has a lovely flavour!)

• 600ml (1.5 cans) Organic Coconut Milk

• 2 teaspoons Ground Ginger

• 1 teaspoons Ground Cardamom

• 1 Can Organic Chickpeas (or use fresh – see link below**)

• 2 Limes - rind and juice

• Pictured Garnish (serves 4): Purple cabbage, carrot, toasted tofu, coriander, lime.

  • ½ purple cabbage thinly sliced

  • 2 carrots spiralised (or use a peeler to slice into thin strips)

  • 280 grams of plain or marinated Tofu, cut into cubes and lightly fried in coconut oil

  • 1 Bunch Coriander, roughly chopped

  • 2 Limes - cut into halves for each person to squeeze over their bowl before eating

• Simple Garnish (serves 4): 100g Toasted Cashews, 2 Limes, (cut to serve), 1 Bunch Coriander chopped. *This option is best served with brown rice.

**Fresh Chickpeas - https://www.farmdrop.com/products/skysprouts/organic-chickpea-sprouts/27285c50-2a18-49e9-aecb-5853004670bd

METHOD:

1. If serving with rice, put rice on to cook according to packet instructions.

2. Choose your garnish option, prepare ingredients and leave to the side (or pop in the fridge) ready for serving.

3. Peel and chop butternut squash – steam in steamer for 15 minutes (if no steamer, boil until slightly soft, about 15 minutes).

4. While the squash is steaming, sizzle the leek and garlic in the olive oil for a few minutes. Season with sea salt and cracked pepper.

5. Add the courgette, chickpeas and coconut milk – simmer for 5 minutes.

6. Add the squash – season further, add the ground ginger and cardamom. Simmer for a further 10 minutes.

7. Add the juice and rind of 2 limes and turn off the heat.

8. Serve with brown rice and choose your garnish options. If using the pictured garnish, spoon the stew mix into bowls and then arrange the cabbage, coriander, tofu and carrot on top.