Winter Buddha Bowl
Warm up with our Winter Buddha Bowl recipe, featuring roasted cauliflower, carrots, beets, and celery root, combined with hearty chickpeas and quinoa. Topped with a creamy tahini dressing and fresh kale, this nourishing bowl is perfect for a wholesome and satisfying winter meal.
Ingredients
- 1 head of cauliflower (cut into florets)
- 2 Carrots (chopped into 1-inch rounds)
- 2 Beets (chopped into 1-inch pieces)
- 1 celery root (chopped into 1-inch pieces)
- 2 cups chickpeas (cooked, drained, and rinsed)
- 1 cup quinoa (uncooked)
- 1 1/2 cups water
- 1/4 cup tahini
- 3 tbsp extra virgin olive oil
- Lemon (juiced)
- 1 garlic clove, minced
- Sea salt
- 4 cups kale leaves
Directions
Serves 4
- Preheat oven to 420ºF (216ºC).
- Place cauliflower florets, carrots, beet, turnip and parsnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.
- Meanwhile, place quinoa in a saucepan with the water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
- Create your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside. (Note: Feel free to add extra water, 1 tbsp at a time, to reach desired dressing consistency.
- Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and sauté just until wilted. Transfer into a bowl.
- Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and sauté until slightly browned.
- Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl.
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