The concept of the Buddha Bowl is quintessential to many vegans, including myself. Its simplicity and versatility make it the perfect go-to for any meal of the day for omnivores and herbivores, alike. The basic formula is a cooked grain, a bunch of veggies, maybe a vegan protein (legumes, tofu, tempeh, etc.) and a sauce. The possibilities are ENDLESS! The recipe I'm sharing with you today is an amalgamation of some of my favorite simple veggie recipes, good ol' quinoa, and a tangy, delightful sauce. I'm not sure why this type of meal was coined a "Buddha Bowl" but I like to think it's because it highlights how the simplest of things can bring the most profound happiness, a concept I'm sure Buddha would get behind.
Roasted veggie & Chickpea buddha Bowl
Prep time: 15 minutes
Cook time: 45 minutes
For the bowl:
1 head of broccoli, chopped into florets
1 bunch of whole rainbow carrots, unpeeled
1 bunch kale (any variety - I used lacinato), sliced or ripped into shreds
1 lb. baby portobello mushrooms, sliced
1 cup quinoa, uncooked
4 tbsp sunflower seed oil*
1 tsp fine grain sea salt
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground black pepper
2 cups water
For the chickpeas:
2 cans cooked chickpeas, rinsed and drained
2 tbsp sunflower seed oil
1/2 to 3/4 tsp ground sea salt
1 1/2 tsp turmeric
1/4 tsp ground cumin
For the dressing:
4 tbsp tahini
1/4 cup lemon juice
2 tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground sea salt
1. Preheat oven for 425 degrees F. Line three baking sheets w/ parchment paper.
2. Prepare your veggies. Cut off the stems of the carrots right above the top and place carrots on the baking tray with about 1/2 inch between each. Spread broccoli florets on separate tray. Drizzle 1 tbsp oil over carrots and 2 tbsp over broccoli. Sprinkle equal amounts of each spice on each tray and roll carrots and toss broccoli to coat well with oil and seasonings. Place carrots in the oven and roast for 15-20 minutes, until they can be pierced with a fork, but are still slightly firm. Hold off on the broccoli for now.
3. Prepare your chickpeas. After they're drained, rub them lightly between two clean kitchen towels to remove excess moisture to ensure more crunch. Spread them on the third baking tray and toss with oil and salt. Reserve spices for later. Place in the oven and roast for 15-20 minutes, shaking the tray every 10 minutes. They are done when they are golden brown, dry and crispy on the outside but still slightly soft in the center.
4. When either the chickpeas or the carrots are done, swap out for the broccoli and roast for 8-10 minutes, until the broccoli is tender and slightly crispy.
5. Once you take the chickpeas out, toss with the remainder of the spices to coat. This ensures that the spices don't get burnt or become bitter when roasting in the oven.
6. While your veggies are roasting, rinse your quinoa in a mesh strainer, then add it with the water to a medium sized pot. Bring to a boil, then reduce heat to a simmer and cook without a lid for 15-20 minutes, until all water is absorbed and there is a little ring around the quinoa "seed."
7. While everything else is cooking, heat 1 tbsp of sunflower seed oil on medium in a medium sized pan. Add your shredded kale and sliced mushrooms, sprinkle with 1/4 tsp sea salt and sauté for 2-4 minutes, just until kale is wilted and mushrooms are cooked. Place a lid on the pan to keep warm while everything else comes together.
8. Prepare the sauce by whisking together all ingredients.
9. Once the carrots have cooled slightly, cut into bite-sized pieces.
10. Arrange your bowl! You can do it however you like, but my favorite way is to place the kale and mushrooms on the bottom, then the quinoa, then the broccoli and carrots, sprinkle the chickpeas all over and douse with sauce. Enjoy with friends and family or just yourself and store the rest in glass containers for up to 5 days for buddha-full bowls throughout the week!
With bowls of love, light and gratitude,