Thanksgiving Buddha Bowl with Super Tart Cranberry Sauce

Happy Thanksgiving!  I made this cranberry sauce and Buddha bowl earlier in the week to give my taste buds a preview of the holiday.  I figured this may give you guys a little inspiration for what you can do with some of the leftovers of the day!

I had never made cranberry sauce before, so this was my first attempt.  It really is quite tart, so if you enjoy a little pucker of the tongue then give it a try!  I wanted to avoid using any artificial sweeteners.  Dates are always a great whole food option when you want to add a little sweetness without resorting to sugar.  If you would like it a bit less tangy, then try adding an extra date or two when you make the syrup.

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I liked how the tartness of the cranberry sauce played off of the slightly sweet roasted squash and nutty kamut.  This is probably a little more simple than some Buddha bowls, but easy sometimes wins the day when you are short on time. 😉

Super Tart Cranberry Sauce

  • 1 (12-ounce) bag fresh cranberries
  • 2 teaspoons fresh ginger, peeled & minced
  • 1 grapefruit, zest & juice from half
  • 6 Medjool dates

Soak dates in 1 cup warm water for at least 30 minutes. Blend together once soft to make a date syrup.

Place the date syrup and remaining ingredients in a saucepan. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Taste and add additional grapefruit juice if desired.

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Thanksgiving Buddha Bowl

  • 1 cup kamut
  • 1 (15-ounce) can chickpeas or 1 1/2 cups cooked, rinsed & drained
  • 1 butternut squash, peeled & chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • cranberry sauce (see above)
  • leafy greens of choice
  • handful of walnuts (optional)

Preheat oven to 375 degrees Fahrenheit. Place the cut squash on a pan and sprinkle with seasonings. Roast for 30 minutes, or until soft.

Cook the kamut (or grain of choice) according to package instructions.  Set aside when done.

Once everything is cooked, place equal amounts of kamut, chickpeas, and butternut squash over a bed of greens (should be enough for 4-6 bowls depending upon your portion). Top with a scoop of cranberry sauce and a sprinkle of walnuts to finish out the bowl.

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All set for lunches!

Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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