What better way to close out a Monday than to curl up and enjoy a Buddha Bowl! Now, since it’s Meatless Monday, this recipe is sans meat. However, some people enjoy their Buddha Bowls topped with Salmon, Chicken or Steak. Regardless of how you like your Buddha Bowl, this delicious and healthy dinner is perfect for any night.
Ingredients needed to make the Buddha Bowl
- Kale
- Radish
- Red Onion
- Carrots
- Cauliflower
- Quinoa
- Olive Oil
- Salt & Pepper
- Dressing (your choice)
One of the great things about making this Buddha Bowl, is the variations in which you can make the bowl. You can swap the quinoa for any grain – it’s delicious with brown rice. You can steam your veggies instead of roasting them, or you can change up your veggies completely too! Why not toss in some red peppers and broccoli? The world.. er I mean.. this Buddha Bowl is your oyster! The world is your oyster too, but for simplicity sake, let’s roll with this bowl for now.
How to make the Buddha Bowl
First things first, turn your oven on to 450°. First step, complete! Well done. Now turn your attention to the quinoa. Most instructions for quinoa are similar (at least the brands I use), with that being said, the ratio normally is: 1 cup quinoa to 2 cups water. Bring your quinoa to a boil, then turn to a simmer, and let cook for 20 – 25 minutes. While the quinoa is simmering, your oven should be ready for your veggies!
Chop your cauliflower, and slice your carrots – not too thick, but not too thin either (I also like to cut mine on an angle). Drizzle olive oil over veggies, and top with a dash of salt and pepper. Place in the oven for 20 – 25 minute. While everything is in the oven, and simmering stovetop, it’s time to chop and slice the remaining veggies. Chop the kale and slice your radishes and red onion. Set aside until roasted veggies and quinoa are ready.
Grab two bowls, and add a large scoop of quinoa to each. Then add your kale, roasted veggies, and top with your radishes and red onion. And there you have it, a gorgeous Buddha Bowl! Keep in mind, you can eat this bowl without dressing, but it’s also delicious with a Green Goddess or Tahini dressing!
Buddha Bowl
Ingredients
- 2 Cups kale, chopped
- 2 Radishes, sliced
- 1/2 Red onion, sliced
- 5–6 Organic carrots, sliced
- 1 Head of cauliflower, chopped
- 1– 2 Cups of quinoa
- 2 Tbs Olive oil
- Salt & Pepper
- Dressing (your choice)
Instructions
- Preheat oven to 450°
- Prepare Quinoa on stovetop. Bring to a boil, turn down to a simmer, and cover for 20 – 25 minutes
- Place chopped cauliflower and sliced carrots on baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put in oven for 20 – 25 minutes (or until veggies are roasted to your liking)
- Slice radishes, onions and chop kale
- Once veggies and quinoa are done, let cool for 5 minutes
- In two large bowls, place 1 heaping scoop of quinoa in each. Add kale, veggies, radishes and onions
- Top with favorite dressing, and serve
More Meatless Monday Recipes Below
