Winter Buddha Bowl

 
 

If there is one thing I love to make it’s bowls. Bowls for breakfast, lunch and dinner. All day, everyday. They are just so easy to throw together and can pack a mean nutritional punch when done right. “Buddha Bowls” are basically just bowls made up of veggie scraps - whatever you’ve got on hand. They are the perfect way to use up any veggies you have sitting in the fridge.

This Warm Winter Buddha Bowl is....

  • Dairy-free

  • Egg-free

  • Gluten-free

  • Nut-free

  • Soy-free

  • Sugar-free

  • Vegan

  • Vegetarian

Serves: 4

Time: 40 minutes

Ingredients:

  • 1 head Cauliflower (cut into florets)

  • 1 Carrot (chopped into 1 inch rounds)

  • 1 Beet (chopped into 1 inch pieces)

  • 1 Turnip (chopped into 1 inch pieces)

  • 1 Parsnip (chopped into 1 inch pieces)

  • 1 can Chickpeas (drained and rinsed)

  • 1 cup Quinoa (uncooked)

  • 4 tbsp Tahini

  • 3 tbsp Extra Virgin Olive Oil

  • 1 Lemon (juiced)

  • 1 Garlic (clove, minced)

  • 1/4 tsp Sea Salt

  • 4 cups Kale Leaves

Directions:

Preheat oven to 420.

Place cauliflower florets, carrots, beet and turnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.

Meanwhile, place 1 cup quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.

Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and saute just until wilted. Transfer into a bowl.

Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.

Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl.

Dressing:

Combine tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside.

Enjoy!

Black Bean and Sweet Potato Burritos

Meal Prep Sunday is a must in our family. We get everyone involved in the process and incorporate as much laughter as possible. Sometimes the preparation is more fun than the dinner, but it’s all about creating a positive experience in the kitchen. Today, I’d like to share a great family recipe: Black Bean & Sweet Potato Burritos.

These can be prepped ahead, stored in the freezer and enjoyed as a breakfast, lunch, dinner or snack. They can be defrosted in minutes in the microwave, or made crispy by reheating them in the oven. They are also affordable, nutritious and incredibly delicious.

 
 

Black Bean & Sweet Potato Burritos

Total Time: 45 minutes 
Serves: 12

Ingredients:

  • 6 large sweet potatoes (peeled and sliced)

  • 2 tbsps extra virgin olive oil

  • 2 medium yellow onion (diced)

  • 4 garlic cloves (minced)

  • 4 cups cooked black beans

  • 1 cup fresh or frozen corn

  • 1 green bell pepper (diced)

  • 1 cup water

  • 1/4 cup dijon mustard

  • 2 tsps cumin

  • 3 tbsps tamari

  • 1/4 tsp sea salt (or more to taste)

  • 10 brown rice tortillas (11 inches)

Directions:

  1. Bring a pot of water to a boil. Place sweet potatoes in a steamer over boiling water and cover. Let steam for 7 minutes, or until tender. Mash with a potato masher.

  2. Meanwhile, heat oil in a medium skillet and sauté the onion and garlic until soft. Set aside.

  3. In a bowl, add black beans and mash with a potato masher. Mix in the sauteed onion and garlic, corn, bell pepper, water, mustard, cumin and tamari until thoroughly combined. Season with salt as needed.

  4. Divide the mashed sweet potato and black bean mixture evenly between the tortillas and fold into burritos.

  5. If eating immediately, heat the burritos in the oven at 350 F / 177 C for 10 to 12 minutes or until warmed through. Wrap the remaining burritos in foil and freeze in a freezer-safe bag. See notes section for instructions on how to reheat.

Notes:

  • Reheat in the oven at 350 F / 177 C for 30 minutes from frozen (or less if already defrosted), then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).

  • Reheat in the microwave by removing the foil from defrosted burritos and microwaving for 1 to 2 minutes (times will vary depending on the power of your microwave).

  • Make it spicy by adding more chilli powder, cayenne pepper, hot sauce and/or sliced jalapeno.

  • Serve them with Greek yogurt, sour cream, feta cheese, tomatoes, avocado and/or salsa.

  • If you don't have brown rice tortillas, you can use any type of tortilla instead.

  • You can use refried beans to save yourself some time.