Beautiful Brown Rice & Veg Buddha Bowls

Veggie buddha bowl

Is there any better way to mix & match so many delicious seasonal veggies than in a buddha bowl?! No. No there isn’t.

I think my first introduction to a ‘buddha bowl’ was at Fresh in Toronto earlier in the year – and I haven’t stopped eating them since!

But I have a secret ingredient that makes this recipe even more delicious than most of the ones you find in restaurants. Keep reading to find out what it is….

Warning: For brief periods of time, this recipe could require you to use up to 3 burners and have 2 things in the oven all at once. You may start to feel like a crazy person. Employ boyfriend, roommate, or whatever you’ve got for help as needed. ;)


  • Organic brown rice
  • Sweet potato, diced
  • Broccoli
  • Brussels sprouts, sliced in half
  • Kale
  • Chicken breast (optional – I like to buy free-range chicken from Noggins in the Dartmouth Ferry Terminal. Actually, all of the veggies listed above can be found here, too!)
  • 1 batch homemade hummus (secret ingredient alert!)
  • Herbamare
  • Pepper
  • Omega Crunch shelled flax – roasted garlic
  • Crushed red pepper flakes (optional)
  • Oil

Debone chicken breasts and brush lightly with oil. Season with Herbamare, pepper, and shelled flax. Place in oven at roughly 395 degrees F until cooked through (20-30 minutes).

Dice sweet potato. Brush lightly with oil, and season with Herbamare. Spread out across baking sheet and place in oven with chicken until lightly browned. image (29)

Prepare brown rice according to package.

While rice is cooking, steam brussels sprouts & broccoli.

While veggies are steaming, tear kale from stem. Place desired amount in pot of boiling water until dark green (under 1 minute).

Layer rice, sweet potato, brussels sprouts, broccoli, kale in a bowl. Top with strips of chicken breast, a big dollop of fresh hummus, and crushed red pepper.

Final and most important step: ENJOY!

*Note: You’ll notice I haven’t listed specific quantities of any of the ingredients. This recipe is an easy one to make as little or as much as you like, so measure based on how many people you’re feeding. I like to make this as a dinner for 2, and then have a couple rounds left for lunches throughout the week.


Roasted & Stuffed Nova Scotia Acorn Squash

It’s been such a lovely weekend! The kind that leaves you feeling happy, fulfilled, grateful, and (maybe even) refreshed.

As per most Saturday mornings, yesterday we hit up the Alderney Farmers’ Market in Dartmouth. But this time we were accompanied by some wonderful friends for a bit of a ‘Dartmouth Day’, if you will (of course, I’m a big supporter of this!)

After the market, we all headed back to my place to cook up a massive feast using much of the local goodies we had just picked up – YUM.

Over brunch, while on the topic of cooking, I was asking what I should do with an acorn squash I had picked up the previous week.

I’m glad I did, because Mr. Chad had a great idea: stuff it!

This recipe is a mish-mash & combination of several other recipes I found online (referenced below). It was an experiment that turned out beautifully – an always welcomed surprise.

Stuffed & baked acorn squash


  • 2 local acorn squash
  • 1 loaf of fancy, crusty bread (I used a muesli & raisin bread I found at Sobeys)
  • Roughly 1 cup of carrots – peeled and diced
  • 1 cup of peas
  • Handful of edamame
  • 3 cloves of garlic
  • 8-9 local green onions
  • 2 tbsp. fresh lemon juice
  • 1 cup veggie or chicken broth
  • Thyme (dried or fresh)
  • Oregano (dried or fresh)
  • Omega Crunch shelled flax – roasted garlic
  • 1 tbsp. oil
  • Herbamare
  • Pepper

Preheat oven to 400 degrees F.

Rip or chop bread into small squares. Spread out on a baking sheet and place in a warmed oven for just a few minutes to firm/dry up the bread.image (25)

Heat oil in a wok, sautéing garlic & carrots until tender. Season with Herbamare, pepper & flax seeds. Add peas, edamame, fresh lemon juice, and green onions and sauté until heated through. Stir in the herbs and season again. Remove from heat.

Remove bread from oven, and add it to wok. Stir in the cup of broth. Transfer to greased casserole dish, cover, and bake for 30-35 minutes.

Prick (with a knife) acorn squash several times and place in microwave for 2 minutes. Remove, and cut the squash in half lengthwise. Scoop out seeds, and return to microwave for another minute.

Place squash on a baking sheet skin side down. Brush with oil and season with Herbamare, pepper, and flax seeds.

Once stuffing is baked, increase oven temp to 425 F degrees. Bake squash for 30 minutes, until a knife inserted into the thickest part of the squash goes in easily.

Remove squash from oven, and stuff with stuffing. Return to oven, broiling for a few minutes until stuffing starts to golden (keep a close eye on this!).

image (26)

Serve with none other than a delicious red wine. I chose an all-time favourite of mine: Gaspereau Vineyard’s Lucie Kuhlmann.

How do you cook/eat acorn squash?

Credit: squash (Iowa Girl Eats) / stuffing (Oh She Glows).