Healthy Buddha bowl
- Ariel
- Oct 2, 2017
- 2 min read
This dish is healthy, satisfying, and infinitely customizable. Roast hearty vegetables with your favorite spices, serve them with some grains and fresh veggies, top with some dressing - you've got a great meal. Best yet - it can be eaten hot or room temperature, and is a perfect dish for leftovers. Win, win.
Serves 4.
1 head cauliflower, cut into florets
1lb small potatoes (fingerling, red, or other small potatoes will work) sliced in half if needed
1lb cremini mushrooms, sliced or quartered
Olive oil
Salt and pepper
Za’atar or other spice blend
1 cup uncooked quinoa, thoroughly rinsed
2 cups water (or broth)
To assemble:
1 cup cooked, shelled edamame
8oz mixed greens
4 small tomatoes, quartered
2 Persian cucumbers (or 1 large cucumber) sliced
Olive oil
Sherry (or your favorite) vinegar
Hot sauce, harissa, or your favorite dressing/condiment
Preheat oven to 400°F. Toss the cauliflower in olive oil and sprinkle with salt, pepper, and za’atar or other spice blend. Spread on foil-lined rimmed baking sheet and bake for 45 minutes. Remove cauliflower from sheet and reserve.
Toss potatoes in olive oil and season with salt/pepper/spices. Put the potatoes on the same baking sheet and bake for 30-40 minutes, or until desired crispiness has been reached. Remove from tray and reserve.
Reduce oven temperature to 375°F. Toss mushrooms in olive oil, season with salt and pepper. Place mushrooms on baking sheet and bake for 15 minutes, until they have released most of their liquid. Remove from oven and pour off liquid. Roast for another 30 minutes until browned but still tender.
Meanwhile, lightly toast the quinoa in a saucepan, ~2 minutes. Pour in the water or broth and bring to a boil. Once boiling, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand with lid on for 5 minutes. Remove lid, and fluff with a fork.
Assemble the bowls. Add a scoop of quinoa, cauliflower, potatoes, mushrooms, and edamame to each bowl. Add a handful of greens and top with tomatoes and cucumber slices. Drizzle the vegetables with olive oil and top the salad with a splash of vinegar. Serve with hot sauce, harissa, or your favorite dressing.
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