Quinoa Buddha Bowl Recipe (+ a tutorial)
What is a buddha bowl exactly? I did a little searching before I whipped mine up, and I found a description that I really liked. Apparently, the name buddha bowl comes from the idea (or fact) that a group of monks walk from home to home with a bowl and people put food from their table inside.
How cool is that? I love the idea behind this meal, it's kind of a whatever you have on hand kind of meal, but it also has meaning. It's about sharing, and giving, and feeding your soul.
Sounds just amazing, no?
This buddha bowl recipe I'm sharing today is packed with quinoa and all my favorite veggies. It's warm, comforting and fill-you-up good, all the while being light and delicious. And there are SO many different ways you can make it your own.
Plus, it's super easy to put together. So easy in fact, I'm giving you a little tutorial! (make sure to pin it so you can remember how to make it later!)
Quinoa Buddha Bowl
- for the buddha bowl
- 2 medium carrots cut into strips
- 2 cup broccoli florets
- 2 cup brussel sprouts halved
- 2 tablespoons olive oil
- Salt & pepper to taste
- 2 cups cooked quinoa any variety, but I used white
- 2 cup raw dinosaur kale
- 1/2 avocado diced
- 1 - 2 tablespoons sesame seeds or sunflower/pumpkin seeds
- for the dressing
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon rice vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red peppers optional
- Salt & pepper to taste
- Preheat the oven to 400 degrees F. Toss the carrots, broccoli and brussel sprouts in a bowl with the oil. Season with salt & pepper.
- Place the veggies on a baking sheet and roast in the oven for 20 - 25 minutes, until they have started to brown and have softened. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.
- While the veggies are cooking, prepare the dressing by combining the raw cashews with the water in a high speed blender. Blend on high until smooth and creamy.
- Pour the cashew cream into a bowl, then add the rest of the ingredients. Whisk until incorporated. Set aside.
- Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the raw kale. Add half of the roasted veggies on top of the kale in each bowl, then layer on the avocado and sprinkle with seeds.
- Drizzle dressing over top and enjoy!