A while back, I read about the “Buddha Bowl” on the Queen of Quinoa blog. I was intrigued – any meal with a historical and meaningful background is something of interest to me. Food is, after all, much more than nutrition and sustenance. Rather than repeating the tale, I encourage you to visit her blog, read up on this meal and check out her other amazing recipes.
But, back to the Buddha Bowl. Honestly, I’d forgotten about it. No intentions to purposely recreate the recipe, or rather follow her tutorial, at all. Until I whipped up what may qualify as a Buddha Bowl, or at least a variation on it.
In an effort to make my post-Zumba dinner as easy as possible, I chopped up some veggies, mixed them together and dressed them with oil, salt and pepper. I cooked up a pot of quinoa at the same time. And then I let them sit. When I returned from Zumba, sweaty, exhausted and HANGRY (that’s not a misspelling – I really do get angry hungry), I simply had to roast the veggies, toss them in some dressing and dump them on a bowl of quinoa. Sounds tasty, no? WELL IT WAS! Oh gosh, so good. The leftovers were heated up today with a fried egg on top for a perfect lunch. STILL delicious.
Whatever you do, try this at home. Use the same veggies if you like, or go crazy with your own combinations! Marry unsuspecting flavors together, or play it safe with traditional autumn produce. Either way, your post-workout self will be happy, satisfied, and no longer hangry. And everyone can appreciate that.
Buddha Bowl – Quinoa & Roasted Veggies, inspired by Queen of Quinoa
- 1 cup uncooked quinoa
- 2 cups water
- 1 onion, chopped
- 1 sweet potato, peeled and diced
- 1 bell pepper, diced
- 1 can black beans, rinsed and drained
- 2 tbsp olive oil
- sea salt and black pepper
- sriracha or other hot sauce
- more olive oil + lemon juice
Cook quinoa in the water, according to package directions.
Preheat oven to 425 and line a rimmed baking sheet with aluminum foil and spray with PAM.
While that goes, dice veggies so they’re all the same size. Toss together in a large bowl with beans. Dress with oil, salt and pepper – toss to coat.
Spread onto the prepared baking sheet and roast for 30 minutes.
Spoon quinoa into bowls. Drizzle with as little or as much sriracha as your tongue can handle (I like it HOT!). Spoon roasted veggies on top. Drizzle with a bit more oil and lemon juice (or vinegar of your choosing). Enjoy!
This simple dish is packed with the natural flavors of vegetables and the nuttiness of quinoa. You really can’t go wrong!