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!