With warmer summer days just around the corner, we can’t be the only ones dreaming about lighter meals on balmy evenings, can we? For us, the answer lies at the bottom of a delicious Buddha Bowl… The combo of seasonal veggies, whole grains, beans/legumes, nuts/seeds, all topped off with an incredible dressing never disappoints peeps. The Buddha Bowl recipe we’ve chosen is curtsey of Oh She Glows and is deliciously tasty, super easy to whip up and if you pre-prep your quinoa and vinaigrette (the day/morning before), fast to prepare too. Read on to find out how you can get your Buddha on…
For the House Vinaigrette (makes 3/4 to 1 cup):
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 medium clove garlic, minced
- 2 teaspoons pure maple syrup, or to taste
- 1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste
- Freshly ground black pepper, to taste
- 6 to 8 tablespoons extra-virgin olive oil, or to taste
For the Buddha Bowl:
- 1 1/2 cups (300 g) uncooked quinoa
- 2 tablespoons extra-virgin olive oil
- 2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces
- 2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces
- 2 cups (220 g) yellow zucchini, sliced into half-moons
- Pink Himalayan salt or fine sea salt, to taste
- 1 to 2 cups (30 to 60 g) fresh baby spinach
- 1 medium carrot, peeled and spiralized *
- 1 medium beet, peeled and spiralized **
- 1 to 2 large ripe avocados, peeled, pitted and sliced
- 3/4 cup (120 g) toasted pepita seeds***
- For the House Vinaigrette: In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil, if desired.
- Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.
- Sauté the vegetables: In a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium-high heat for about 10 minutes, (no comma) until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of the cooking, stir in the spinach and heat for a couple more minutes, just until the spinach wilts. Turn off the heat.
- Peel and spiralize the carrot and beet, and slice the avocado.
- To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the spiralized carrot and beet, the avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette once again and drizzle about 3-4 tablespoons over the top of each bowl. Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit to get to room temperature (or warm the sealed jar in a bowl of hot water), and shake well before using.
- * If you own a spiralizer, be sure to use a very thick carrot for spiralizing (the smaller ones won’t work). Or you can simply julienne the carrot with a julienne peeler.
- ** To avoid staining your hands, try wearing kitchen gloves while handling the beet.
- *** To toast the pepita seeds: Spread the seeds onto a baking sheet and toast them in the oven for 8-12 minutes at 160°C, until golden.