Buddha Bowl Recipe

Inspired by Cardero's Restaurant

Time1h

Serves2

quinoa, hummus, roasted cauliflower, beets & yams, grilled avocado, broccolini & kale salad.

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Ingredients

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Grains

1 cups quinoa

Vegetables

1 head cauliflower

2 medium beets

1 large yams

1 bunch broccolini

1 bunch kale

1 medium Avocado

Condiments

1 cups Hummus

Oils & Spices

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

1 tsp Watkins paprika

Method

Preparation

Cook Quinoa

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Roast Vegetables

Preheat oven to 400°F (200°C). Chop cauliflower into florets, beets into wedges, and yams into cubes. Toss with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Grill Avocado

Cut the avocado in half, remove the pit, and brush the cut side with olive oil. Grill on medium heat for about 3-4 minutes until grill marks appear.

Prepare Broccolini and Kale Salad

In a bowl, toss the chopped broccolini and kale with olive oil, salt, and pepper. Massage the kale for a few minutes to soften it.

Assembly

Assemble the Buddha Bowl

In a large bowl, layer the cooked quinoa, roasted vegetables, grilled avocado, and hummus. Top with the broccolini and kale salad. Drizzle with additional olive oil or lemon juice if desired.