Buddha bowl? What’s that? If you raised your eyebrows at the name “Buddha bowl,” you are not alone. Forever behind on food trends, I found a nice definition somewhere on internet – a “Buddha bowl” is all-in-one meal full of healthy ingredients like grains, roasted or raw veggies, nuts, and greens piled into a bowl, then topped with a yummy sauce or dressing. Buddha bowls are a great way both to repurpose leftover odds and ends and to hit every food group in a single dish.
And also it is a marvelous way of eating. If You are not familiar with newest food trends it would be worth to know that some recipes You can find under names of “glow bowl,” “nourish bowl,” “hippie bowl,” and “power bowl. Or in another case just o bowl of mixed veggies, tofu, avocado creamy avocado, and healthy whole grains in an herby dressing together with fresh greens.
This Buddha bowl recipe is both nourishing and delicious, and really really filling. Now I think it should be at least two portions. After finishing my serving, I felt like exploding and wowed by its different elements of flavor and texture and as if the wholesomeness of the ingredients was radiating through me.
The Ultimate Buddha Bowl
Simple and fairly easy to make this Buddha bowl needs just a bit of time to cook quinoa and roast sweet potato with cauliflower. Other than that just throwing veggies in a bowl.
Roasted Veggie Buddha Bowl with Quinoa, Avocado and Crispy Baked Tofu. A complete meal packed with protein and fiber—Vegan, gluten-free, and clean
- 1/2 cup cooked quinoa
- 1/2 head cauliflower
- 1/2 small sweet potato
- handful of spinach
- 1/2 small carrot
- spring onions
- 1 Tbsp tahini
- 1 Tbsp soy sauce (gluten free in needed)
- 1 Tbsp balsamic vinegar
- 1 tsp hot chilli sauce
Preheat oven to 200 C.
Cut sweet potato into small chunks and lay on a baking sheet together with cauliflower florets. Roast for about 20 minutes until sweet potato is fully cooked. Remove from oven and let cool down. Same time cook about 1/4 cup of quinoa according to package instructions and once cooked leave to cool down.
Meanwhile, in a big bowl (or two bowls) lay spinach, so it works as a bed for all goodness. Add grated carrot, chopped spring onions, cooled sweet potato cubes, and roasted cauliflower.
For dressing simply mix tahini with balsamic vinegar, hot sauce, and soy sauce and drizzle on top of Buddha bowl just before serving. Simply done!