Vegan Food Nerd

Roasted Veggie Buddha Bowl

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20130918_182023The great thing about buddha bowls is you can really adapt them based on what is in season, what you happen to have in your kitchen, and of course what you love to eat. Two of my favourite roasted vegetables are cauliflower and sweet potato. I love how the cauliflower takes on a bit of a nuttiness from roasting, with some delicious carmelization to boot. I served the veggies with some red quinoa, spinach and arugula, and a lemony white bean sauce. It’s a great quick meal that also tastes great the next day!

Notes:

  • This recipe is mega adaptable. Besides the vegetables, add a bean or grain, some greens and a sauce to top it off with. The greens can be raw or steamed/sautéed. The options are plentiful! 
  • I didn’t cook the greens in this recipe but the hot veggies and quinoa wilted them a little bit.
  • If you happen to have any leftovers, you may have to thin the sauce a bit with some water the next day as it can thicken in the fridge overnight.

Ingredients

1 sweet potato, cut into cubes
1 head of cauliflower, cut into small florets
1 cup of uncooked quinoa (I used red)
1 cup of spinach
1 cup of arugula
1-2 tbsp extra virgin olive oil
salt and pepper to taste

Lemony White Bean Sauce

1 can of white beans, drained and rinsed
1 large lemon, juiced
1-2 cloves of garlic
2 tbsp tahini
2 tbsp nutritional yeast
1/2 tsp of sea salt
2-4 tbsp of water to thin the sauce
drizzle of olive oil (optional)

20130918_1820291) Preheat oven to 400 F and line two baking sheets with parchment paper.

2) Cook quinoa according to package instructions or use my method outlined here. Rinse quinoa in a colander and drain. Preheat a medium sized pot over medium heat and add 1/2 tbsp of olive oil. Add quinoa and stir to coat. Continue stirring frequently to toast quinoa – it should brown a little. Add 2 cups of water or veggie stock and bring to a boil. Turn down the heat to a simmer, cover, and cook for 15 minutes or until water is all used up. Stir with a fork to fluff quinoa and keep it covered until ready to serve.

3) Toss cauliflower and sweet potato with 1-2 tbsp of olive oil (enough to coat the veggies lightly) and salt and pepper and add to baking sheets in a single layer.

4) Roast veggies for 15 minutes, turn and cook for an additional 15 minutes, or until browned and to your preferred tenderness. If your cookie sheets don’t fit in your oven side by side, be sure to switch the rack they are on when you flip the veggies (they may also need some extra time for browning).

5) To serve: Divide greens amongst your serving plates/bowls, top with a few scoops of quinoa, cauliflower and sweet potato, and drizzle with white bean sauce (recipe follows). Serve with extra sauce on the side because it’s hard not to go back for more!

Serves 3-4

Lemony White Bean Sauce

1) Add all ingredients to your food processor or blender, minus the water, and blend until smooth and creamy. You can add more lemon, garlic or salt to suit your own tastes. If it seems thick, add water 1 tbsp at a time until it reaches desired consistency.

 

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