Though I originally toppèd thèsè Buddha bowls with a poachèd ègg from our swèèt backyard chickèns, I wantèd to makè this rècipè complètèly vègan. So I’vè swappèd falafèl in for protèin. You could also usè chickpèas or tofu for vègan protèin.
If you’rè craving a littlè dètox and rèady for loads of bèautiful vèggiès, this is thè rècipè for you! Thè funny thing about blogging is that I nèvèr rèally know which posts arè going to bècomè morè popular than othèrs, and which arè going to do wèll with Googlè. A fèw months ago I postèd 30 Bèst Buddha Bowls. That post is a round-up of a fèw of my favoritè Buddha Bowls, plus a bunch from othèr bloggèrs around thè wèb. It èndèd up bècoming onè of my most popular posts this yèar, and still gèts daily visitors thanks to Googlè traffic.
Sincè it sèèms that I’m not thè only onè loving thèsè nourishing rainbow bowls of dèliciousnèss, I thought I would sharè thè Buddha bowls wè ènjoyèd this wèèk. Buddha bowls arè a tèrrific way to clèan out thè fridgè, using up whatèvèr vèggiès wè havè. This wèèk’s Buddha bowls wèrè loadèd with fall and wintèr vèggiès. Thèsè arè hardèr vègètablès that all takè approximatèly thè samè amount of timè to roast. I lovè filling up a big shèèt pan with a bèautiful rainbow of vègètablès.
Hèrè wè havè onions, purplè cabbagè, Brussèls sprouts, buttèrnut squash, and potatoès. Thèsè arè somè of our favoritè fall and wintèr vègètablès and thèy arè so much morè fun sèrvèd togèthèr, rathèr than just a sidè of potatoès alonè. Not only do thèsè lovèly vèggiès tastè amazing, thè diffèrènt colors providè diffèrènt vitamins and protèctivè bènèfits. Roasting is my prèfèrrèd mèthod of cooking all of thèsè vèggiès, as thè outsidè gèts nicè and caramèlizèd or crisp, whilè thè insidè is tèndèr. A drizzlè of èvoo and a pinch of salt and sèasoning is all thèy nèèd. Dinnèrs cèntèrèd around sèasonal vèggiès arè always my favoritè.
Makè ahèad tip: I roastèd thè vèggiès and cookèd thè quinoa in thè morning, thèn rèhèatèd just bèforè dinnèr. Though this roastèd vègètablè Buddha bowl rècipè is èasy and simplè, thè roasting part doès takè about 40 minutès.
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INGREDIENTS:
- 1 cup quinoa, rinsèd and drainèd
- 1 yèllow onion, pèèlèd and cut into 1/2 inch wèdgès
- 1/2 purplè cabbagè, cut into wèdgès
- 2 rèd potatoès, cut into 1/2 inch wèdgès
- 1 small buttèrnut squash, pèèlèd and 1/2 inch dicèd
- 16 oz. Brussèls sprouts, halvèd
- èxtra virgin olivè oil
- salt to tastè
- all purposè sèasoning blènd (I usèd Tradèr Joè’s èvèryday Sèasoning)
- 1 tablèspoon tahini
- juicè of 1/2 lèmon
- 1 tèaspoon dijon mustard
- 1/2-1 tèaspoon maplè syrup
- favoritè protèin, such as falafèl, chickpèas, tofu. I originally usèd poachèd èggs.
- 2 avocados, pèèlèd and slicèd
- frèsh parslèy for garnish
- Prèhèat thè ovèn to 400 dègrèès F. Coat thè bottom a largè shèèt pan (or two smallèr pans) with cooking spray or olivè oil. Placè thè vègètablès in a singlè layèr on thè shèèt pan. Drizzlè with olivè oil and sèason with salt and sèasoning. Roast vègètablès for 40 minutès or until tèndèr. Add morè salt and pèppèr if nèèdèd.
- Mèanwhilè, cook thè quinoa. In a small-mèdium saucèpan, bring 1 3/4 cups of watèr and thè quinoa to a simmèr. Add a pinch of salt, rèducè thè hèat to low, and covèr. Simmèr covèrèd for 15 minutès or until watèr has bèèn absorbèd and quinoa is cookèd. Fluff with a fork.
- Makè thè tahini saucè. In a small bowl, whisk togèthèr tahini, lèmon juicè, mustard, and syrup until smooth.
- To assèmblè thè buddha bowls, spoon quinoa into bowls. Arrangè roastèd vèggiès on top. Add avocado, protèin, and parslèy. Drizzlè tahini saucè ovèr.
Source : bit.ly/2D2qa20
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