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!

Prep: 5Cook: 15Total: 20
Servings: 2 1x


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


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


  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.


  • Makes 2 large servings.

Nutrition Info:

  • Serving Size: 2
© The Toasted Pine Nut