Easy Buddha Bowl with Veggies (Print Version)
# Ingredients:
→ For the quinoa
01 -
1 cup uncooked quinoa
02 -
2 cups of water or stock of your choice
03 -
A small pinch of salt
→ Buddha Bowl
04 -
2 medium-sized sweet potatoes, diced into 1-inch chunks
05 -
1 teaspoon of cumin powder
06 -
3 cups of kale, coarsely chopped
07 -
1/2 teaspoon black pepper, freshly cracked
08 -
1 teaspoon smoked paprika powder
09 -
1 medium cauliflower, broken into individual florets (about 6 cups in total)
10 -
1 15-oz. tin of chickpeas, rinsed and drained
11 -
1 teaspoon ground turmeric spice
12 -
1/2 teaspoon kosher salt, with more if you'd like
13 -
2 1/2 tablespoons olive oil, preferably extra virgin, split up
→ Spicy Cashew Dressing
14 -
3 tablespoons water, adjust gradually for consistency
15 -
1 fat garlic clove
16 -
1/4 teaspoon kosher salt
17 -
Juice from a small lime
18 -
1 one-inch section of fresh ginger root, finely minced or grated
19 -
1/2 cup creamy cashew butter
20 -
2 teaspoons chili paste (adjust for your heat preference)
21 -
1 tablespoon rice vinegar
22 -
1 teaspoon maple syrup for sweetness
→ Optional toppings
23 -
Coconut flakes, toasted to taste
24 -
Pumpkin seeds
25 -
Avocado slices
26 -
Sesame seeds
# Instructions:
01 -
Set your oven to warm up to 425ºF.
02 -
Give the quinoa a good rinse, then add it to a medium pot with the water or stock and a tiny pinch of salt. Heat everything on medium-high till it boils, then lower the heat and let it softly bubble for about 15 minutes. Toward the end, you might need lower heat even more. Take it off the heat, cover the pot, and let it rest for 5-10 minutes. When it's ready to go, fluff the quinoa with a fork.
03 -
In a big bowl, mix 2 tablespoons olive oil with turmeric, cumin, smoked paprika, salt, and pepper. Toss in the cauliflower and sweet potato chunks and coat them evenly. Spread everything out on a large baking sheet lined with a rim for easier handling. Tip: Don't feel like staining your hands with turmeric? Use a spatula or pop on a pair of throwaway gloves to handle the veggies instead!
04 -
Let the coated vegetables roast in the oven for around 25 minutes, giving them a quick stir halfway through. When they're browned and tender, add the chickpeas right onto the hot pan immediately after pulling it out of the oven. Gentle toss to combine and season lightly if they need a bit more salt or pepper.
05 -
As the veggies roast, drizzle 1/2 tablespoon of olive oil over the kale with a sprinkle of salt. Get your hands in there and massage the kale until the green leaves become softer and darker, which takes about 2–3 minutes.
06 -
To whip up the spicy cashew sauce, combine the cashew butter, vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste, and a pinch of salt in a blender. Blend until smooth and somewhat pourable. If it looks too thick, slowly add more water a little at a time. Go ahead and have a taste, and if you want more spice or seasoning, tweak it to your liking.
07 -
To put the Buddha bowl together, start by spooning the cooked quinoa into serving bowls. Lay the kale, roasted veggie mix, and any toppings you've picked on top. Generously drizzle the spicy cashew sauce over everything before serving.
# Notes:
01 -
You can prep quinoa up to three days ahead and store it in your fridge.
02 -
The cashew dressing stays good for up to four days in the fridge.
03 -
Chop your cauliflower in advance and seal it in a container for up to two days.
04 -
You can dice sweet potato in advance and soak it in water, but only for eight hours.