Roasted Vegetables & Buddha Bowl Adventures
Buddha Bowls are one of my favorite ways to pack a fun lunch for work. With a little prep ahead of time, it takes no time to make a Buddha bowl in the morning and it will fill you up all the way until dinner! What exactly is a Buddha bowl you ask? Well the little bit of research I did basically said it’s a hipster word for a grain bowl…check out this link from Bon Appetit for more on what’s in a name.
There are a couple of basic food categories that make up a Buddha Bowl
Grain: Could be rice, quinoa (like I used in this recipe), barley or any grain you’d like
Veggies: Raw, roasted, steamed, it doesn’t matter. For my Buddha Bowl recipe below, I did roasted vegetables but have done plenty of bowls with a combination of cooked and raw vegetables
Protein: If you want to keep the traditional vegan/vegetarian style to your Buddha bowl you can get protein from beans or tofu. This bowl recipe keeps it simple with getting protein from the quinoa.
Dressing: From a simple vinaigrette to a creamy tahini dressing, or no dressing at all, it is really up to you how you would like to top your bowl.
Assembling your bowl is easy, just start with the grain and layer following the order above. To inspire your Buddha Bowl adventures, start out with my Roasted Vegetable recipe below!
- Oven 425
- 1 Sweet Potato, peeled and diced
- 2 cups halved Brussel Sprouts
- 2 cups Cauliflower, diced
- 2 cups Broccoli, diced
- 1 TBSP Olive Oil
- ½ TSP Sage
- 1 TSP Oregano
- 1 TSP Parsley
- 1 TSP Garlic Powder
- ½ TBSP Black Pepper
- Combine the vegetables in a bowl and drizzle with olive oil.
- Line a cookie sheet with foil and spread the vegetables evenly on.
- Combine the spices in a separate bowl and shake evenly over the vegetables.
- Roast the vegetables for about 25 minutes, flipping the vegetables about half way through so they roast evenly.
- Can be served hot or chill to use for your Buddha Bowls throughout the week.