• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Main Dishes
5 from 2 reviews

Butternut Squash Halloumi Buddha Bowl

20
by: Lindsay Grimes
February 18, 2015 (Updated: September 20, 2024)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Butternut Squash Halloumi Budda Bowl
This Butternut Squash Halloumi Buddha Bowl is perfect for your #meatlessmonday dinner!! It’s full of delicious, hearty vegetables and flavor!

I’ve decided that one of my favorite things is throwing a bunch of things into a bowl and making delicious combinations like this zucchini beet salad and sun-dried tomato chickpea salad. I mean, I really like bowls that keep you interested, play with different flavors and textures, and are jam-packed with goodies.

Butternut Squash Halloumi Budda Bowl

This has so many delicious treats in it that just combine to one bowl of amazingness! Can I get an AMEN for Halloumi?! Omg if you guys don’t know about it, halloumi is the most delicious fry-able cheese that gets soft and squeaky and utterly delicious. It has a salty taste and can be fried to a golden brown perfection.

This is a really great #meatlessmonday meal or you can meal prep all the elements of this salad like the chickpeas and butternut squash to have in your fridge and throw in a bowl for lunches throughout the week.

I LOVE all the fun flavors in this. I can’t wait for you to give it a try!

Butternut Squash Halloumi Buddha Bowl

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Butternut Squash Halloumi Budda Bowl

This Butternut Squash Halloumi Buddha Bowl is perfect for your #meatlessmonday dinner!! It’s full of delicious, hearty vegetables and flavor!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
Prep: 5Cook: 15Total: 20
Print recipe Rate recipe Pin Save recipe
Servings: 2 1x

Ingredients

Buddha Bowl:

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 tablespoon avocado oil
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 butternut squash, peeled and cut in 1/2 inch cubes
  • 8 oz. Halloumi cheese, sliced
  • 7 oz. spring greens
  • 1/8 cup hemp hearts
  • 1/8 cup dried cranberries

Dressing:

  • 1 avocado
  • 1/4 cup whole milk yogurt
  • 1 handful cilantro
  • 2 large garlic cloves

Instructions

  1. Preheat oven to 400F.
  2. Toss the chickpeas with avocado oil paprika, chili powder, and sea salt.
  3. Transfer them to a lined baking sheet and roast in the oven for 15 minutes.
  4. Sauté the butternut squash cubes in avocado oil stirring frequently until golden brown, about 15 minutes.
  5. When done cooking, place the squash cubes on plate lined with a paper towel and set aside.
  6. Sprinkle the butternut squash cubes with the sea salt.
  7. Fry the Halloumi by placing the slices in a pan over medium heat with 1 tablespoon avocado oil.
  8. Cook for about three minutes and then flip when golden brown to fry the other side for an additional three minutes.
  9. While the veggies are cooking, make the dressing.
  10. Place the avocado, yogurt, cilantro, and garlic cloves in a food processor and process until smooth.
  11. I transferred the dressing to a bag so I could cut off the corner and squeeze it out onto the salad.
  12. In individual bowls, or one large bowl, add the greens, butternut squash, chickpeas, and top with the slices of Halloumi.
  13. Sprinkle with hemp hearts and dried cranberries.
  14. Drizzle each bowl with the avocado cilantro dressing.

Tips

  • Makes 2 large servings.

Nutrition Info:

  • Serving Size: 2
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Enjoy this delicious bowl of goodies!! xo

This Butternut Squash Halloumi Buddha Bowl is perfect for your #meatlessmonday dinner!! It's full of delicious, hearty vegetables and flavor! thetoastedpinenut.com #buddhabowl #vegetarian #meatlessmonday #glutenfree #salad #thetoastedpinenut

238 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • This is an overhead view of a bowl filled with zoodles, butternut squash, bacon, and cheese. A gold fork is in the bowl twirling some of the zucchini noodles.
    Bacon Butternut Squash Parmesan Zoodles
  • Butternut Squash Black Bean Sausage Chili
  • Butternut Squash + Beet Harvest Salad

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

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

  1. AvatarMaria William says

    Posted on 10/25/18 at 2:39 am

    Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden! P.S. I couldn’t rate this recipe for some reason.

    Reply
    • Lindsay says

      Posted on 10/27/18 at 3:17 pm

      Aw I’m so happy you enjoyed it!! Love butternut squash!! xo

      Reply
  2. Alice says

    Posted on 10/17/19 at 4:51 am

    This was fabulous!! We used spinach instead of spring greens and we roasted our squash. I also only had dried cherries so I used those instead of cranberries. The dressing is amazing and the halloumi?! Well, I love halloumi! 

    Reply
    • Lindsay says

      Posted on 10/19/19 at 11:26 am

      Hallouumi is the best!! I’m so happy you loved the fall flavors in this dish and the cherries sound DE-lish!! xo

      Reply

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Main Dishes

This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves.

Chickpea Mushroom Marsala

This is a side view of a stack of quesadilla sliced. The quesadilla has chickpeas, jackfruit, and little pieces of cilantro. The stack is topped with a queso. The stack of quesadilla pieces are on a white plate on a white surface with a white background.

Vegan Buffalo Chickpea + Jackfruit Quesadillas

This is an overhead image of a shallow bowl with hot pink beetroot pasta topped with sautéed greens and a nutty mixture on top. A fork dips into the bowl and leans against the right side of the dish. Another bowl with pasta is to the top right corner of the image. A small bowl with nutty gremolata is to the top left corner of the image.

Almond Beetroot Pasta + Nutty Gremolata

This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image.

Slow Cooker Pumpkin Soup

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
238 shares