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Winter Buddha Bowl Meal Prep

The Winter Buddha Bowl Meal Prep features filling, nutritious seasonal veggies cooked just right and paired with a warming cashew curry sauce. Use this guide to simplify your lunches in cooler months.
Prep Time15 mins
Cook Time2 hrs
Course: Dinner
Servings: 5
Author: Thomas


Roasted Veggies

  • 1 pound beets scrubbed
  • 1 pound parsnips peeled and chopped
  • 1 pound brussels sprouts halved
  • 2 pounds kabocha squash sliced (can substitute other winter squash)
  • Olive oil
  • Salt and pepper

Red Lentils

  • 1 Tablespoon olive oil
  • 2 cloves garlic crushed
  • 1 teaspoon cumin powder
  • 1 Tablespoon paprika
  • 1 pinch cayenne powder (optional)
  • 1 pound red lentils (450 grams)
  • 4 cups water
  • 2 Tablespoons miso (optional)

Mixed Grains

  • 4 cups cooked mixed grains of your choice


  • 1 tablespoon curry powder
  • 6 Tablespoons dijon mustard
  • 6 Tablespoons water
  • 1/4 cup cashew butter
  • 1 pinch garlic powder
  • 2-3 teaspoons maple syrup


  • 1 cup pecans


Roast the Veggies

  • Preheat the oven to 425F (220C). You can roast all of the vegetables at this temperature and can cook multiple ingredients at the same time, depending on your oven’s size.
  • Wrap the beets individually and tightly in aluminum foil. Place them on a baking pan. Bake until tender, at least 50 minutes. When the beets are cooked, allow them to cool, then peel and slice them into bite-size pieces.
  • For each of the parsnips, brussels sprouts, and kabocha, toss them in a large bowl with 1-2 Tablespoons of olive oil and season them with salt and pepper. Spread each one on its own foil-lined baking sheet in a single layer.
  • The parsnips will need about 30 minutes. Remove them when they are caramelized around the edges and tender on the inside. Flip them at least once during cooking so multiple sides get browned.
  • The brussels sprouts will need around 25 minutes. Remove them when they are brown around the edges and still fairly bright green. If you notice the color turn less vibrant, remove them so they don’t overcook and become bitter.
  • The kabocha will need about 30 minutes. It's ready when caramelized on the exterior and tender throughout. Flip it once during cooking to brown both sides of each piece.

Toast the pecans

  • Spread the pecans in a single layer in a baking pan. Toast until slightly darker and oily looking on the surface, 5-7 minutes. You can toast the pecans at the same time that you’re roasting the veggies. Allow the pecans to cool after roasting, then carefully chop them.

Cook the Lentils

  • Heat the olive oil in a medium saucepan over medium heat until hot. Add the garlic, cumin, paprika, and cayenne (if using). Stir them until they become nicely fragrant, 30-60 seconds.
  • Add the lentils and water and stir. Turn to high heat. When the water begins to boil, reduce to low heat, cover the pot, and simmer until the lentils are tender, about 7 minutes for split lentils or up to 20 minutes for whole ones.
  • Turn off the heat. Thoroughly stir in the miso (if using). Alternatively, you can season it to taste with salt or soy sauce.

Mix the sauce

  • Combine all the ingredients for the sauce in a bowl and mix thoroughly with a whisk or fork. Alternatively, you can use an immersion blender and the mixing glass that came with it.

Set up Your Week’s Meals

  • Distribute even portions of roasted veggies, lentils, and mixed grains into each meal prep container. Drizzle a bit of sauce over them. Sprinkle with chopped toasted pecans. The meals will stay good for up to 5 days in the fridge. Microwave them right before eating.