Buddha bowls are an excellent way to get many superfoods into one delicious and nutritious meal. Our recipe combines antioxidants and anti-inflammatory foods, such as turmeric, ginger, cayenne and broccoli, with protein-rich quinoa, toasted chickpeas, heart-healthy avocado and probiotic-packed beet kraut, all topped with drizzles of lemon, tahini and Greek yogurt. Simply make the quinoa and add whichever foods you crave.
Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 30 min
Ingredients
Turmeric Tri-Color Quinoa
1 c tri-color quinoa (preferably toasted)
2 c water
1 t dried turmeric
1 t curry powder
1/4 t salt
Toasted Chickpeas
1 can chickpeas, drained and rinsed
1 T olive oil
1 t cumin
pinch cayenne, salt and pepper
Maple Tahini Sauce
1/2 c tahini
2 T maple syrup
2 T lemon juice
1/2 t cumin
pinch cayenne
1/4 c hot water, as needed to thin
Roasted Vegetables
1/2 lb broccoli florets
2 sweet potatoes, washed and chunked (bite-sized)
2 T olive oil
pinch salt and pepper
Additional:
Farmhouse Culture fermented vegetables (your choice)
Fage Greek Yogurt, thinned with water *
Wildbrine Beet Kraut
avocado, sliced
radish sprouts
sesame seeds
Steps
Turmeric Tri-Color Quinoa
Combine all, bring to a boil, cover and reduce heat to low. Cook 15 min until liquid is absorbed. Remove from heat and let rest 5 min before serving.
Toasted Chickpeas
Combine all. Spread on sheet pan and bake at 350 degrees for 10 min, toss and continue baking until crisp, approx. 5 min more. Toss with a drizzle of olive oil and more salt/pepper/cayenne/cumin to reach desired taste. Serve warm.
Maple Tahini Sauce
Combine all except water, then add water a little at a time until pourable consistency is reached. Taste and adjust seasonings, as desired.
Roasted Vegetables
Toss all to combine. Spread potatoes on parchment-lined sheet pan and roast at 350 degrees until softened, approx. 20 min. Add broccoli and cook 8-10 min more. Serve immediately.
* To make this recipe vegan, omit yogurt.
