Buddha Bowl Roasted Veggies (Print Version)
# Ingredients:
→ For quinoa base
01 -
A cup of raw quinoa
02 -
Two cups of broth or water
03 -
Small pinch of salt
→ Bowl toppings
04 -
1/2 teaspoon kosher salt (or adjust to taste)
05 -
1 teaspoon ground cumin
06 -
3 cups lightly chopped kale
07 -
1 medium-sized cauliflower (chopped into florets, about 6 cups)
08 -
1 teaspoon paprika with a smoky flavor
09 -
1 teaspoon turmeric
10 -
1 can (15 oz.) of chickpeas, rinse and drain first
11 -
2 medium-sized sweet potatoes, diced into cubes (1-inch)
12 -
2 1/2 tablespoons olive oil (divided)
13 -
1/2 teaspoon ground black pepper
→ Cashew sauce with a kick
14 -
1 tablespoon rice vinegar
15 -
1/4 teaspoon kosher salt
16 -
3 tablespoons water, add more if needed
17 -
A piece of ginger (1 inch), minced or finely grated
18 -
Juice from a small lime
19 -
1/2 cup creamy cashew butter
20 -
1 clove of garlic, smashed
21 -
A teaspoonful of maple syrup
22 -
2 teaspoons chili paste (add extra if you'd like)
→ Extras for topping
23 -
Roasted coconut shreds
24 -
Toasted pumpkin seeds
25 -
Sprinkled sesame seeds
26 -
Slices of avocado
# Instructions:
01 -
Set your oven to heat up to 425°F.
02 -
Give quinoa a good rinse and put it in a saucepan. Pour in broth or water with a sprinkle of salt, then boil it on medium-high heat. Turn it down to a soft simmer, no lid, for 15 minutes. Lower heat if needed toward the end. Take off heat, cover it up, and let it sit for 5–10 minutes. Fluff with a fork when ready to eat.
03 -
In a large mixing bowl, stir together 2 tablespoons olive oil, turmeric, cumin, paprika, salt, and black pepper. Toss in cauliflower and sweet potato pieces until they're all covered. Spread them out evenly on a big baking sheet. Tip: Want to avoid yellow fingers from turmeric? Use gloves or a spatula.
04 -
Roast the veggie mix, stirring once halfway, until golden and cooked through—about 25 minutes. Take them out of the oven and mix in the chickpeas while still hot. Sprinkle on extra salt and pepper if needed.
05 -
While veggies bake, drizzle kale with the leftover 1/2 tablespoon olive oil and a tiny bit of salt. Rub it firmly until it's darker green and tender—it takes around 2 or 3 minutes.
06 -
In a blender, toss together cashew butter, vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste, and salt. Blend till the dressing is smooth and slightly thin. Add a splash more water if you need it. Taste and tweak seasoning or spiciness.
07 -
Spoon some quinoa into a bowl for each serving. Arrange the kale, roasted veggies, and chickpeas over the quinoa. Sprinkle on any extras you like. Pour the cashew sauce generously on top.
# Notes:
01 -
Make quinoa ahead of time—store it in the fridge for up to 3 days.
02 -
Prepare the spicy cashew topping up to 4 days in advance.
03 -
Chop cauliflower and keep it fresh in an airtight box for 2 days.
04 -
Cut sweet potatoes and store them in water for as long as 8 hours.