Farmers Market Buddha Bowl
The green kale rice pilaf is delicious on its own, but we love it even more with creamy roasted butternut squash and fresh, crunchy cabbage. The avocado and pepitas are a fantastic bonus. If you bring this for lunch, we recommend bringing the cabbage and avocado in separate containers to maintain their freshness.
Preheat the oven to 375 degrees Fahrenheit. Remove the seeds from the butternut squash and cut the squash into 1-inch chunks. Spread them out on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 20 minutes or until fork tender. Remove from the oven.
Meanwhile, in a blender or food processor combine the kale, cilantro, shallot and water and process until combined.
Thinly slice the cabbage using a mandoline or very sharp knife.
In a large pot, heat 1 tablespoon olive oil over medium heat. Pour in the rice and stir to coat in the oil. Once the rice starts to toast, about 1 minute, pour in the kale mixture and stir to combine. Add in the broth and bring to a boil. Once the mixture begins to boil, cover and turn the heat down to a simmer. Cook the rice 35-40 minutes or until tender. Remove from the heat and let stand 10 minutes. Fluff with a fork.
To assemble the bowls, place the rice in a large bowl. Arrange the roasted butternut squash on the rice. Add the cabbage and 1/4 of the avocado to each bowl. Garnish with cilantro and pepitas if desired. Dig in!
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