These Butternut Squash and Chickpea Buddha Bowls with Zesty Tahini Sauce are the absolute perfect spring lunch! They are healthy, hearty and packed with nutrients and flavor! This is the ultimate detox bowl!


Our first Buddha bowl! Do you know what a buddha bowl is? A buddha bowl is a bowl that is packed with so much nutrients, kind of like Buddha's belly, except that, ironically, it is mean to flatten your belly with it's high fiber and bloat fighting ingredients. One of my favorite, gluten free and vegan recipes, loaded with natural plant proteins!

 This bowl is literally all I’ve been craving since creating this recipe. It’s:

Savory + Sweet
Incredibly filling
Seriously cleansing
& Packed with flavor


If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it – it’s super helpful for us and other readers.

And as always, don’t forget to take a picture and tag it #hottiedetox and #drcharo on Instagram. We love seeing what you cook up. Cheers!


Prep time
Cook time
Total time
Cuisine: Vegan, Gluten-Free
Serves: 2-3
  • 1-2 Tbsp olive oil
  • 1/2 red onion, sliced in wedges
  • 1 cup butternut squash or sweet potatoes, cubes
  • 1 bundle (227 g) broccolini, large stems removed, chopped
  • 2 big handfuls kale, larger stems removed
  • Handful of grape tomatoes, sliced
  • Microgreens, sprouts (optional)
  • 1 radish, sliced
  • 1 avocado, cut in half
  • 5 asparagus spears
  • 1/4 tsp each salt + pepper
  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp turmeric
  • 3/4 tsp chili powder
  • 1 teaspoon lemon juice
  • 1/4 tsp each salt + pepper
  • 1/4 cup (56 g) tahini
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin
  1. Preheat oven to 400 degrees F (204 C) and arrange butternut squash, broccolini and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the butternut squash are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip  and add broccolini. Drizzle asparagus and seasoned chickpeas with a bit of oil and season with a pinch each salt and pepper.
  3. In the meantime, toss chickpeas with seasonings in a mixing bowl. Add to veggies.
  4. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  5. Prepare sauce by adding tahini, lemon juice and salt and pepper to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  6. Best when fresh, though leftovers will keep for a few days in the fridge.