What I have to share with you today is my take on the Roasted Buddha Bowl from Oh She Glow’s. It is my kind of meal…simple, flavorful and easy! I added some radishes to my mix. Once roasted, they become sweet and tender. If you’venever grilled or roasted radishes, I highly recommend adding that to your list of must tries. I also made my own sauce for this recipe. I’ve been having lots of cashew based sauces lately and decided to mix it up with a lemon white bean sauce. It came out wonderful and pairs really well with the quinoa and vegetables. I would consider it more of a hummus that has been thinned out a bit. I think you’ll love it. So we have another nutrient dense meal that tastes great, is filling and easy to make. Be sure to pick up some radishes and give this bowl a try…you may find that you will make it again and again. I have. :)
Before we begin, let’s go over a little bit about what a Buddha bowl is. Personally, this is my first experience with ave made it many times before, I just didn’t know it. Buddha bowls can be whatever you want them to be…they typically include a grain, protein, sauce and vegetables. But you can add anything your kitchen holds and/or your heart desires. Usually you will find the vegetables to be sautéed or steamed. I really love roasted vegetables so this Buddha bowl is perfect for me. I think sweet potatoes would be great in this too. You can keep your Buddha bowl simple or go all out adding all kinds of colorful ingredients. Chances are you’ve already had many Buddha bowls too!
Image of the sitting man with his Buddha bowl comes from the first published book by Anna Thomas called, The Vegetarian Epicure. You can find all four of her books here including her new book, Love Soup. I stumbled onto this graphic from this blog post at Gluten Free For Good: Buddha Bowls and Hippie Chicks.
A final note, food for thought from a genius…
‘If someone thinks that peace and love are just a cliche that must have been left behind in the 60’s, that’s a problem. Peace and love are eternal.’ ~ John Lennon
Now let’s be full of gratitude for all that is and dine in peace…
Prepare your vegetables and roast.
Quinoa, my favorite grain of all time…to date that is! It’s full of protein, fiber and is just an amazing grain with its versatility. My favorite is mixing white and tri-color quinoa together. It breaks up the solidness of the white quinoa and the too clutseriness of the tri-color, and it always photographs the best for me adding just the right texture. It’s perfect for this Buddha bowl and can cook while the vegetables are roasting.
ROASTED BUDDHA BOWL + CREAMY LEMON HIPPIE SAUCE
- 1 broccoli head, cut into florets
- 1 cauliflower head, cut into florets
- large handful radishes, halved (or quartered depending on the size)
- 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15 oz.), drained and rinsed
- 1 – 2 tablespoons olive oil or sesame oil
- generous sprinkle of garlic powder
- pinch or two of salt
- 1 cup quinoa, (rinse if you pref)
- 1 1/2 cups water
- chopped parsley, to garnish
Creamy Lemon Hippie Sauce
- 1 can (15 oz) cannellini beans or chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups fresh cooked
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast, optional
- 1 large garlic clove
- juice of 1 large lemon
- mineral salt, to taste
- 2 – 4 tablespoons water for thinning
Preheat oven to 400 degrees.
Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 35 -45 minutes, stirring once in between.
Quinoa: In a medium pot add quinoa and 1 1/2 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
Sauce: Prepare your sauce by placing all the ingredients in food processor/blender, except the water, and blend until creamy smooth. Add water 1 tablespoon at a time until desired consistency. You may also like to add more lemon in place of water for a really zesty lemon sauce. Taste for flavor adding extra garlic or salt if needed.
Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top…don’t be shy with the sauce, it’s so good and healthy. Add some freshly chopped parsley and cracked pepper or lemon pepper if you like. A Buddha bowl fit for a king or queen!
Store left over quinoa in an air tight container in the refrigerator for up to a week.
If you have sauce left over, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.