Buddha Bowl – Vegetarian Recipe

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear.

Combine rinsed quinoa, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 12–15 minutes or until liquid is absorbed and quinoa is tender.

Remove from heat, fluff with a fork and let sit covered for 5 minutes while you prepare vegetables.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

In a bowl, toss 2 cups cubed butternut squash or sweet potato, 2 cups broccoli florets and 1 cup sliced red bell pepper with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp black pepper and 1/2 tsp salt until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet. Roast in preheated oven for 20–25 minutes, turning once halfway, until edges are browned and vegetables are tender.

Remove from oven and keep warm. If cooking chickpeas on the same sheet (optional), leave space and roast for same time until slightly crisp.

If you prefer warm chickpeas: after rinsing and draining 1 cup canned chickpeas, pat dry, toss with 1 tsp olive oil and a pinch of salt and roast on a small baking sheet at 425°F for 12–15 minutes until slightly golden. Alternatively, serve them cold.

Steam or blanch 1/2 cup shelled edamame for 2–3 minutes until bright green, then drain and cool slightly.

Place 2 cups baby spinach or mixed greens in the bowl as a base layer or alongside the grain.

Prepare 1/2 cup shredded carrot, 1/2 cup thinly sliced cucumber and 1/2 cup thinly sliced red cabbage. For a quick pickle (optional), toss vegetables with 1 tbs rice vinegar and pinch of salt and let sit 5–10 minutes.

In a small bowl whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 3 tbs warm water, 1 tsp maple syrup (or honey), 1 tsp soy sauce (or tamari), 1 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper.

If the dressing is too thick, add warm water 1/2 tbs at a time until you reach a pourable consistency. Taste and adjust lemon, salt or sweetener as desired.

Divide cooked quinoa among 2 bowls (about 1/2 cup cooked quinoa per serving, or as preferred).

Arrange roasted vegetables, chickpeas, edamame and baby spinach (or mixed greens) in separate sections on top of the quinoa to create a visually appealing bowl.

Add pickled or fresh crunch elements (carrot, cucumber, red cabbage) to one side for color and texture contrast.

Drizzle tahini dressing over the assembled bowls (or serve on the side).

Finish with 1 tsp toasted sesame or pumpkin seeds and 2 tbs chopped cilantro or parsley per bowl. Serve with lime wedges to squeeze over just before eating.