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
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.
If you love bowls as much as I do, you're going to want to try this, this, and this bowl.
Tell me:
What’s your favorite way to construct a Buddha bowl?
Did you have a nice Mother’s Day?
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Rebecca @ Strength and Sunshine says
So so good! I never pass up a big bowl of YUM! Hahaha! The dressing sounds just lovely for all the seasonal veggies and the millet to soak up all the extra <3
Linda Meyer says
Thank you! I could pour that dressing on just about anything. I'm kind of obsessed with ginger. 🙂
Evi @ greenevi says
Oh, yummy, Linda! I love buddha bowls, this combination is fabulous too! And that ginger-rosemary-orange-cashew dressing sounds AMAZING!!!!
Linda Meyer says
Thank you, Evi! The dressing is so good, I think you'd like it.
Natalie says
It looks so pretty arranged in a neat circle, waterfall of dressing in the middle, but my favorite shot is the one where everything is mixed and coated and ready to dive in! Yum!
Linda Meyer says
Thanks, Natalie! That's my favorite shot too, because I got to eat it right after I took that shot. 🙂
Christine @ Run Plant Based says
This looks wonderful, beautiful colors and love the addition of ginger. Thanks!
Linda Meyer says
Thank you, Christine!
Becky says
That looks sooooo good!
Linda Meyer says
Thank you, Becky! 🙂
Jenn says
I can see eating this all summer long - maybe mixing up the veggies with what's fresh at the farmer's market...but that dressing will be there every time. OMG, Yum!
Linda Meyer says
Thanks, Jenn! Yes, mixing up the veggies is a must. It's best to stay seasonal and the best thing about summer is that there's so much to choose from. 🙂
Sarah | Well and Full says
This bowl looks amazing!! Once I saw the sautéed onions, I was sold. I love caramelized onions!! 😀
Linda Meyer says
I love caramelized onions too. I think I eat them at least three times a week. Thanks, Sarah!
Laura // Chronicles of Passion says
Yummmm!!! Great flavour combo and you know I love Buddha bowls!
Linda Meyer says
Thanks, Laura! Buddha bowls are the best. 🙂
veggiesdontbite says
I love a good big old bowl of yumminess with sauce!! So easy and such a one bowl but everything in there type of meal!!
Linda Meyer says
I could eat a veggie and grain bowl every day. Such a delicious and easy way to get a wide variety of plants in your diet. Thanks, Sophia!
alisamarie says
That creamy ginger dressing looks divine! I think I'd enjoy it with a big plate of just sweet potato, too!
Linda Meyer says
That would be delicious!
Mel @ avirtualvegan.com says
I love the sound of that dressing. It would be wonderful with tofu too!
Linda Meyer says
Yes, it would! It would be great with anything. Thanks, Melanie!
The Vegan 8 says
This entire bowl has me salivating...so many delicious things in it and I love the sound of that dressing! I love ginger soooo much!
Linda Meyer says
Thanks, Brandi! Dressing is what makes the bowl and this ginger dressing is really good. Then again, ginger anything is really good. 🙂
Vegan Heaven says
Yummy! What a healthy and delicious bowl, Linda. The dressing sounds amazing! 🙂
Linda Meyer says
Thank you, Sina!
HealthierSteps (@Healthiersteps) says
This is a very healthy bowl, with lots of flavors!
Linda Meyer says
Thank you!