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.
Before we get to the recipe, let me just point out that we are currently in our last few official days of winter! I don’t love winter so this year I’ve been making a conscience effort to not complain about it. In fact, I’ve even had a few moments where I felt grateful for the winter. Just a few weekends ago I was at my parents place for the weekend and we took the dog for a long winter walk on a Sunday morning. There was no wind. No traffic. No emails to answer. Just us and the snow. The world felt so fresh and quiet. In a moment like this, I don’t mind winter so much.
Which brings me to my next “finding-peace-with-winter” moment, and that’s winter vegetables. Cauliflower, kale, carrots, turnip, parsnip, beets, garlic… I love em’ all. Chopped, tossed in some olive oil, seasoned with some sea salt and roasted in the oven. Bueno!
Then drizzled with a bit of tahini dressing with a hint of lemon and garlic. Super duper bueno.
And that’s what this recipe is all about: celebrating the delicious moments that come out of the coldest of days. Because, yeh, they can happen.
Warm Winter Buddha Bowl
Time: 40 minutes
- 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
- 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.
Create your dressing by combining 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.
- 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. Enjoy!