As much as we all would like to have everything pretty, perfect and tied up with a bow, this recipe is here to show you real food can be for REAL people – not just the stay at home moms or your overachieving best friend. Buddha bowls, put simply are vegetables, protein, grains and dressing. So for this post, I’m not trying to make it look ultra-glamours, separating my vegetables and topping with an avocado rose. Let’s get real and eat healthy in the process.
What’s in the bowl?
Buddha bowls can be made with a million combinations. I prefer a vegetarian style bowl. It takes less time to cook and is just as filling without it. You can roast all kinds of combinations of roasted veggies, this recipe is some of my favorites. You can swap vegetables based on what’s in season, what you like, or what you have left in the fridge.
To add flavor, I highly recommend red onions. Roasting them gives a nice caramelization and adds a hearty sweet flavor that pairs well with the sweet potatoes, which are next on my list. Sweet potatoes add some healthy carbs and fiber to the bowl and are filling, so you won’t miss the meat.
Part of the beauty of making a buddha bowl is simplicity. No exact science here. Chop your vegetables, place in the oven, and meanwhile cook your quinoa.
Maple Tahini Dressing
If you have an extra 5-7 minutes, make yourself this easy Maple Tahini Dressing. The flavors are like nothing else I’ve ever tasted. A mix of creamy from the tahini and brightness from the maple and lemon make a mild but flavorful topping to the bowl.
Some dressing tips; use fresh lemons for the added freshness and mix all ingredients with a whisk so the tahini blends thoroughly.
Enjoy this as a lunch or dinner dish. Let food be your energy.
- 1 large Sweet Potato, cubed
- 1 medium Red Onion, sliced
- 1 -2 heads of Broccoli, chopped into florets
- 1 cup Quinoa, cooked
- 1 Avocado
- 1 Tablespoon Extra Virgin Olive Oil (EVOO)
- Salt and Pepper to taste
- **Maple Tahini Dressing
- 3 Tablespoons Tahini
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Lemon Juice
- ½ tsp Salt
- Pre-heat oven to 375 degrees.
- On a large baking sheet, line with parchment paper and lightly grease with Extra Virgin Olive Oil (EVOO).
- Chop vegetables an toss with 1 Tablespoon EVOO and salt and pepper to taste.
- Place vegetables on baking sheet and add to oven for 20 minutes
- While roasting vegetables, cook quinoa according to package. In a medium-size pot, bring 2 cups of water to a boil then add 1 cup quinoa. Cover and turn head to medium/low and simmer for about 20 minutes or until water is absorbed.
- Slice avocado in half and then into slices.
- Once all ingredients are cooked, its time to plate! This recipe is enough for two servings (or you can easily double). Place half of the quinoa, vegetables, and avocado into an individual serving bowl, and the rest into a second bowl. Top with the dressing.