Veggie Buddha Bowls
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
What in the world is a Buddha bowl? Basically it’s a meal in a bowl that’s chock full of good food and healthy veggies.
The best thing about a Buddha bowl is that you can customize it with your favorite bases, toppings and dressings. From Green Goddess and Mediterranean to Southwest and Asian the flavor profiles opportunities are simply endless.
If you crave abundance, a Buddha bowl is perfect for you because a lot of vegetables and good nutrients never hurt anyone.
How to Build a Buddha Bowl
- Choose a special bowl. It is important, like having a favorite coffee mug.
- Start with a base layer of greens and grains.
- Add a variety of veggies and beans (complex starch and protein).
- Top with nuts and seeds.
- Finish with your favorite sauce or dressing.
Ingredient Inspiration
- Greens: kale, spinach, arugula
- Veggies: squash, broccoli, carrots, peppers, roasted eggplant, Brussels sprouts, beets, grilled or roasted veggies
- Grains: quinoa, brown rice, wheat berries, farro
- Protein: tofu, tempeh, chickpeas, beans, edamame
- Healthy Fats: avocado, cashews, almonds, nut butter, sunflower seeds, pepitas
Veggie Buddha Bowls
Cook time: 30min Prep time: 15min Total time: 45min
Servings: 4
Ingredients
For the Buddha Bowl
- 1 cup dry quinoa
- 2 cups water + 1 vegetable bouillon cube
- 4 cups broccoli or cauliflower florets
- 1 bunch kale, stems removed and large pieces torn in half
- 1-2 Tbsp. Heinen's extra virgin olive oil
- Heinen's garlic powder, to taste
- Heinen's cumin, to taste
- Salt & black pepper, to taste
- 1 can Heinen's chickpeas, drained and rinsed
- 1 1/2 cups red cabbage, chopped
- 1 avocado, sliced
For the Dressing
- 1/2 cup Heinen's tahini
- Juice of 1 medium lemon
- 3 tsp. lemon zest
- 1 Tbsp. Heinen's extra virgin olive oil
- 1/2 tsp. Heinen's garlic powder
- 1/4 tsp. salt
- A dash Heinen's pure organic maple syrup, to taste
- 1/4 – 1/2 cup water*
Instructions
- Preheat the oven to 400°F and place the broccoli or cauliflower florets on a bare baking sheet. Drizzle with olive oil, making sure the broccoli/cauliflower is well coated but not soaked. Sprinkle with garlic powder, cumin and a pinch of salt. Bake for 15-20 minutes.
- While that is baking, add the kale to a large bowl. Drizzle with olive oil and massage until well combined, then sprinkle with salt. Add the kale to the same pan of broccoli/cauliflower and bake for another 5-7 minutes.
- On another baking sheet, place the rinsed chickpeas. Drizzle with a little oil and sprinkle with garlic powder and cumin. Add to the oven with the other vegetables. These just need to be cooked long enough to allow them to toast. Check after five minutes and shake the pan to move chickpeas around. Check again in two minutes. Taste to test.
- While vegetables are roasting, cook the quinoa by heating a medium saucepan over high heat. Once hot, add quinoa water, and vegetable bouillon cube. Bring to a boil, uncovered. Once boiling, reduce the heat to low (simmer), cover and cook for 15-18 minutes, or until the quinoa is tender and the water has completely absorbed. Remove from the heat and fluff with a fork.
- Prepare the dressing by adding the tahini, lemon, lemon zest, olive oil, garlic powder, salt, and maple syrup to a small mixing bowl, whisk to combine. Add water a little at a time until it forms a pourable sauce. *Amount of water needed may vary. Start slow and add more until you achieve your desired consistency.
- To serve, divide the quinoa, chickpeas, roasted veggies and purple cabbage between serving bowls. Top each bowl with avocado slices and drizzle with the tahini sauce. Add a squeeze of lemon juice for a bit more flavor.
- Leftovers may be stored for up to 4 days in the refrigerator. It is best if the tahini dressing is stored separately.
