Looking for a delicious and nutritious plant-based meal that is easy to prepare? Look no further than this Buddha Bowl recipe, which combines a variety of veggies, grains, and healthy toppings in one satisfying bowl.
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 4 cups kale or other greens, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water in a fine mesh strainer then transfer them into a pot with vegetable broth or water. Bring quinoa to boil over high heat then lower heat.
- Meanwhile place cubed sweet potato on baking tray lined with parchment paper; toss with olive oil/salt/pepper.
- Roast until it becomes soft(around15-20 mins).
5.Slice red bell pepper thinly while waiting for roasted vegetables.
6.Blanch kale by boiling for around two minutes; drain well/span>.
7.In a small bowl whisk up all ingredients together for the garlic tahini sauce.
8.Layer cooked quinoa at the bottom of each serving dish/bowl along with chickpeas,
roasted sweet potato cubes,julienned red bell pepper slices,and blanched greens like kale/spinach.
9.Top off your buddha bowls by drizzling some garlic tahini sauce over[confirm meaning].
Cooking Time & Temperature Guidelines:
- Prep time:10mins
- Cook time:30 mins
- Total time :40mins
## My Pro-tips:
* Be sure to rinse quinoa well before cooking to remove any bitterness.
* Customize the veggies and toppings based on what’s in season or your personal taste preferences.
* Make extra garlic tahini sauce and store it in an airtight container; it will keep well in the fridge for up to a week.
Top off your bowl with additional seasoning options, including sliced avocado, hot sauce, chopped nuts/seeds or lemon/lime wedges
Recommended Tools to Make this Recipe
- Baking tray
- Fine mesh strainer
- Large pot
- Vegetable peeler
Buddha Bowl Bliss is incredibly versatile – experiment with different grain/veggie/topping combos every time,a complete meal that’s packed with nutrients like protein,fiber,vitamins & minerals – all of these are coming together:
Quinoa + Chickpeas provide plant-based proteins/fiber.
Sweet potatoes offer Vit-A/K/C/folate/manganese
Bell peppers contain antioxidants/Vit-C/K/B-6/Folate
Kale/spinach provide phytonutrients /B-vitamins/potassium/calcium/fiber
Q: What is a Buddha bowl?
A: A Buddha bowl is a plant-based meal that typically consists of a variety of colorful vegetables, grains or legumes, and protein sources like tempeh or tofu, all served together in one bowl. The name “Buddha bowl” comes from the mindfulness and balance of different elements needed to create this type of dish.
Q: Can I substitute the ingredients in this recipe?
A: Yes! One great thing about Buddha bowls is that they can be very versatile and customizable based on your tastes and dietary needs. You can swap out the veggies for ones you prefer or have on hand, use quinoa instead of brown rice, add chickpeas or another protein source if you don’t like tofu – the possibilities are endless!
Q: How do I make sure my tofu turns out crispy?
A: To make crispy tofu for this recipe (or any other), it’s important to start with extra-firm tofu that has been pressed to remove excess water before cooking. Once sliced into cubes, toss them in cornstarch before baking at high heat (around 400F) until golden brown and crispy. Another option is to pan fry the cubes in a little bit of oil over medium-high heat until crisp on all sides. Remember not to overcrowd your pan so that each piece can get nice and crispy!