Buddha Bowl With Beets, Quinoa and a Bevy of Vegetables
Buddha bowls are trending for good reason – they’re one bowl meals packed with grains, veggies, protein, a homemade dressing and finished with seeds or nuts. Use ingredients you have on hand, love ~ or follow my delicious recipe
How did it get its name? A bowl which is packed so full that it has a rounded belly appearance on the top much like the belly of a Buddha.
Make the Beet and Tahini Dressing (see recipe.)
Fill a pot with water up to the height of your steamer basket.
Bring to a boil, add red ruby and golden beets, cover and steam until tender, about 30 minutes. Set aside to color briefly, rub off the skins and discard.
Cook Quinoa (foolproof recipe!):
Bring 1 3/4 cups of water to a boil in a small pot. Add a big pinch of sea salt.
Add the quinoa, give a big stir, cover when comes to a boil.
Reduce heat to low-medium heat and cook the quinoa for about 12 minutes.
Check after 10 minutes. The quinoa opens up – and all water should be absorbed without sticking to the pot.
Add a few more tablespoons of water if needed. Take off heat, fluff with a fork.
Add quinoa to a medium sized bowl. Grate the red ruby beets with the largest hole on your grater.
Add to the warm quinoa and stir well – will become a beautiful color.
Chop the remaining golden beet into large chunks; reserve.
Finish the Buddha Bowl:
Mount the Quinoa/Beet mixture in the center (if too much, save for another day.)
Add arugula and sunflower sprouts around the outside of the bowl.
Add Golden beets, heirloom tomatoes, garbanzo beans, cucumbers, radishes and carrots around in their own sections.
Top with Beet and Tahini Dressing.
Garnish with toasted sesame seeds.
Enjoy your bowl!
Use what you have on hand, or ingredients you love.
Top with extra protein… I like sesame tofu and sliced hard boiled eggs.
Layer with other vegetables, such as sliced avocado and home grown lettuces.
Add cooked chicken or seafood if desired.
See BLOG for more photos and information.