Buddha bowls make plant-based eating a breeze and are one of my go-to meatless meals. I’ll admit, it’s not Matt’s favorite meal but I, on the other hand, look forward to having these bowls at least once a week. They are easy to prep and great leftover for lunch the next day or for a few days. Just heat them up and serve with a tahini sauce.
I also love how versatile these can be, for the base you can use any type of grain. I use quinoa to make it gluten-free and higher in protein. And a mix of your favorite roasted and/or sautéed veggies. My current favorite are roasted sweet potatoes and roasted broccoli. And then the toppings are endless. I like to add in half an avocado, sesame seeds, hemp seeds and LOTS of tahini sauce. Sometimes I think that’s why I love Buddha bowls so much because it’s an excuse to eat all of the tahini.
Tahini if you are not familiar, is ground up sesame seeds, so basically sesame butter. I love it in dressings, sauces and even on its own in spoonfuls or to dip or drizzle sweet potatoes with–obsessed.
Recipe:
Makes 2
1 bunch of broccoli
1 large sweet potato
Avocado oil for roasting
1 cup of cooked quinoa or rice
Sesame seeds (optional)
1 ripe avocado
Sauce:
1/3 cup Tahini
1 tablespoon EVOO
Salt and pepper to taste
Cumin to taste
Garlic powder to taste
Directions: mix all ingredients together and drizzle over Buddha bowls
Directions
1. Preheat oven to 425 F degrees
2. Scrub and rinse sweet potato and chop into fries or small cubes and add to a separate cookie sheet or roasting pan covered in parchment paper or a silicon baking pad and toss with a little avocado oil. Add to oven and cook for about 15 minutes.
3. While sweet potatoes are cooking, rinse and chop broccoli into medium sized florets and add to a cookie sheet or roasting pan covered in parchment paper or a silicon baking pad and toss with a generous amount of avocado oil and a little sprinkled sea salt until the broccoli gets a little “wet”
4. After 15 minutes, remove sweet potatoes from oven and turn them so they can brown on both sides. Place sweet potato pan back into the oven along with the broccoli pan, roast for another 10-15 minutes until crispy/browned (being careful not to burn).
4. Remove both from oven and toss sweet potatoes with a little sea salt
5. Assemble your two bowls by evenly dividing up cooked quinoa or rice and roasted veggies. Add sliced avocado, sprinkled sesame seeds, tahini sauce and serve!
Enjoy!
Xoxo
Marisa
