Buddha Bowl with Roasted Vegetables (Print Version)
# Ingredients:
→ For the quinoa
01 -
1 cup dry quinoa
02 -
2 cups water or broth
03 -
pinch of salt
→ Buddha Bowl
04 -
2 1/2 Tablespoons extra-virgin olive oil, divided
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon kosher salt plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 medium head cauliflower cut into florets (about 6 cups total)
11 -
2 medium sweet potatoes cut into 1-inch cubes
12 -
1 15 oz. can chickpeas (drained and rinsed)
13 -
3 cups roughly chopped kale
→ Spicy Cashew Dressing
14 -
1/2 cup cashew butter
15 -
1 Tablespoon rice vinegar
16 -
1 fat clove of garlic
17 -
1 one-inch piece of ginger, grated or finely minced
18 -
3 Tablespoons water plus more as needed
19 -
juice of 1 small lime
20 -
1 teaspoon maple syrup
21 -
2 teaspoons chili paste or more to taste
22 -
1/4 teaspoon kosher salt
→ Optional toppings
23 -
sliced avocado
24 -
sesame seeds
25 -
pumpkin seeds
26 -
toasted coconut flakes
# Instructions:
01 -
Preheat oven to 425ºF.
02 -
Rinse the quinoa well and place in a medium saucepan. Add the water or broth and a pinch of salt, and bring to a boil over medium-high heat. Lower the heat to gently simmer, uncovered, for 15 minutes. You may need to reduce the heat some more as it reaches the end of cooking time. Remove the pot from the heat, cover, and let sit for 5 to 10 minutes. When ready to serve, fluff it with a fork.
03 -
Whisk 2 tablespoons olive oil, turmeric, cumin, smoked paprika, salt and pepper in a large bowl. Add cauliflower florets and sweet potatoes and toss to coat. Transfer to a large rimmed baking sheet and spread to arrange in an even layer. Pro Tip: If you don't want your nails to turn yellow from the turmeric, use a spatula or disposable gloves to toss the veggies.
04 -
Roast the vegetables, stirring once, until browned and tender, about 25 minutes. Remove from oven and immediately add the chickpeas to the pan. Gently toss and season with a little more salt and pepper, if necessary.
05 -
While the veggies are roasting, drizzle the kale with remaining 1/2 tablespoon olive oil and a pinch of salt. Massage vigorously until it darkens in colour and softens considerably, about 2 to 3 minutes.
06 -
To make the spicy cashew dressing, add cashew butter, rice vinegar, garlic, ginger, water, lime juice, maple syrup, chili sauce or sriracha, and salt to a blender. Add a bit more water gradually, if needed, until sauce is smooth and fairly loose. Taste and adjust spice level and/or seasoning, if needed.
07 -
To serve, place cooked quinoa in bowl(s) and top with kale, cauliflower/sweet potato/chickpea mixture and additional toppings, as desired. Drizzle generously with spicy cashew sauce.
# Notes:
01 -
You can make the quinoa up to 3 days ahead and store in the refrigerator
02 -
The spicy cashew dressing can be made up to 4 days ahead
03 -
Cauliflower florets can be prepared and stored in an airtight container up to 2 days ahead
04 -
Sweet potato can be chopped and kept in water up to 8 hours ahead