This summer squash Buddha bowl with orange ginger dressing is so fresh and delicious. The perfect dinner to end a perfect summer day.
Summer Squash Sweet Potato & Millet Buddha Bowl
Food baby, Buddha belly, call it what you will, you’re going to have one after you finish licking the bowl. The good news, it’s only temporary. More good news, it will be totally worth it.
Let’s start with the icing on the cake.
Creamy fresh ginger and orange dressing
You’ll want to drown your veggies in this beautiful sauce. This delightfully bright and slightly hot creamy orange ginger salad dressing with fresh rosemary is spoon to mouth worthy. I’m absolutely crazy about it.
It’s made with fresh squeezed juice from a really big navel orange, a full tablespoon of finely grated ginger, fresh rosemary, and cashews. All of the ingredients are whirled together in a high powered blender so the flavors marry into one heck of a holy matrimony of a dressing.
The cashews make it nice and creamy, the ginger adds a bite of heat, and the fresh squeezed orange juice brings the sweet and bright rays of sunshine. Pure perfection. If you don’t like ginger, you could always pour this salad dressing on top instead.
When the creamy fresh squeezed orange, ginger, and rosemary dressing is poured over the summer squash, sweet potato, and millet veggie bowl, and then tossed together you’re going to find that your fork and your mouth dictating the dinner show. Willpower be damned.
Happily, it won’t matter if you gorge yourself on this colorful dish of goodness, because it’s filled with so many healthy superfoods. Sweet potatoes, spinach, zucchini and yellow squash, onion, and millet. Buddha would be so proud.
How to make a summer squash sweet potato and millet Buddha bowl
- You’ll want to prepare the easy orange and ginger salad dressing first. Whip it up in a blender and set it aside.
- Once the dressing is ready, get the millet on the stove. If you want to add a little flavor to it, cook it in a mixture of water and vegetable stock.
- While the millet is cooking start sautéing the veggies. You can cook them with or without oil. It’s totally up to you. I used a little bit of avocado oil to sauté the veggies. If you’d rather use a few tablespoons of vegetable broth, that will work too. Just cook them until they are a light golden brown and you can easily pierce them with a fork.
- Start with the sweet potatoes because they take longer to cook, when they’re done, plate them and set them aside. Cook the onion next, then the zucchini and yellow squash, and finally the garlic and spinach.
Now for the best part, building your healthy and delicious sweet potato, zucchini, yellow squash, and spinach Buddha bowl.
You can put all of the ingredients in a big bowl, pour on the dressing, and toss and serve. Or, you can put down a bed of millet in a bowl and then arrange the vegetables in a pretty pattern first. It’s totally up to you. Either way, it’s going to taste amazing.
What’s your favorite way to construct a Buddha bowl?
Did you have a nice Mother’s Day?
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