Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›Buddha Bowl Recipe

Buddha Bowl Recipe

Inspired by The Sandbar Seafood Restaurant
Time1h 30m
Serves2

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

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Ingredients

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Grains

Vegetables

Condiments

Oils & Seasonings

Method

Preparation

  1. 1

    Cook Quinoa

    Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

  2. 2

    Roast Cauliflower and Yams

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

  3. 3

    Prepare Beets

    Wrap beets in aluminum foil and roast in the oven at 400°F (200°C) for about 45-60 minutes, until tender. Once cool, peel and slice them.

  4. 4

    Grill Avocado

    Cut avocado in half, remove pit, and brush with olive oil. Grill cut-side down for about 2-3 minutes until grill marks appear.

  5. 5

    Sauté Broccolini and Kale

    In a skillet, heat a little olive oil over medium heat. Add broccolini and kale, season with salt and pepper, and sauté for about 5-7 minutes until tender but still vibrant.

Assembly

  1. 6

    Combine and Serve

    In a bowl, layer quinoa, hummus, roasted cauliflower, yams, sliced beets, grilled avocado, and sautéed broccolini and kale. Drizzle with additional olive oil if desired and serve.

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