Quinoa Buddha Bowl with Roasted Vegetables

What do you do when you have a bunch of fresh vegetables and you want to eat them all at once … you create a Buddha Bowl!! This Quinoa Buddha Bowl with Roasted Vegetables Recipe has a lot going on, as with most buddha bowl. But, all of the ingredients work so well together especially when topped with Kale Pesto! I love this as a great plant-based, winter power bowl of nutrition!

What is a Buddha Bowl?

My first question when writing this post was “Why are they called Buddha Bowls?” My guess is that the bowls are as full as a Buddha’s belly! Well, as I researched further, there are many explanations on the origins of this. According to one source, Buddha should really be “Budai”, after a 10th-century monk often confused with Buddha. He is depicted with a fat belly and always shown smiling or laughing. So, maybe we should be calling it a “Budhai Bowl” since Buddha’s (in general), do not have fat bellies!

Another thought, is a comparison to the Buddhist concept of balance. As with, the balance of ingredients in the bowl consisting of – a grain or starch (rice, barley, millet, quinoa, sweet potatoes, or corn), a protein (tofu, chickpeas, or beans), and an assortment of various vegetables, both raw and cooked. I like this line of thinking! When I was creating this quinoa bowl (or most meals), I always try to develop balance nutritionally and with the colors of ingredients on my plate. As a culinary instructor, my favorite the rule of thumb to share is – create meals incorporating the “colors of the rainbow“.

Quinoa Buddha Bowl with Roasted Vegetables incorporates all of those beautiful colors and health benefits, in one bowl – a true “power bowl” of ingredients! Just the quinoa alone, provides sufficient amounts of all nine essential amino acids needed – a complete plant-based protein source. It is also high in fiber, magnesium, B vitamins, iron, potassium , calcium, phosphorous, vitamin E and various beneficial antioxidants. For these reasons, it is loved by (me) many vegan/vegetarians!

Quinoa Buddha Bowl with Roasted Vegetables

• Author: Cindy
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 2 – 4 servings 1x
• Category: Lunch, Dinner, Bowl
• Method: Roast, Steam, Braise
• Cuisine: Vegetarian, *Vegan

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Description

This is a delicious blend of roasted vegetables, steamed yucca root and braised bok choy over quinoa. It is topped with a vegetarian version of Kale Pesto and microgreens.

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Ingredients

Scale 1x2x3x

Kale Pesto Ingredients: 

1 ½ cups kale (lactino or green)

1 ½ cups basil leaves

¼ cup pine nuts

3 garlic cloves

¾ cup parmesan cheese (*use vegan parmesan cheese)

¼ cup extra virgin olive oil

½ – ¾ cup vegetable broth

freshly ground pepper

Roasted Vegetable Bowl Ingredients:

8 ounces red radishes, halved

8 rainbow carrots (assorted colors), sliced

½ teaspoon of sea salt

1 cup quinoa, rinsed and cleaned in a stainer

1 ¾  cups vegetable broth

1 yucca root, cut into bite size chunks

½ lemon

¼ teaspoon sea salt

12 ounces baby bok choy, 2 bunches, cleaned

1 tablespoon olive oil

1 teaspoon sea salt

½ teaspoon sesame seeds

microgreens

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Instructions

Kale Pesto 

1. In a food processor, combine kale, basil, pine nuts, garlic, parmesan cheese and a few grinds of fresh pepper. Pulse a few times and slowly add in olive oil & vegetable broth until desired consistency. 
2. Add the pesto to a small pot (or microwave) and heat for a few minutes. Makes about 1 ½ cups of pesto. Refrigerate and save any leftovers.

Roasted Vegetables

1. Preheat oven to 350°.
2. On a parchment lined baking sheet, spread the carrots and radishes, drizzle with  olive oil  &  ½ teaspoon sea  salt. 
3. Place in oven and roast for approximately 20 – 30 minutes.
4. Place 1 cup of dry quinoa into a slightly heated pot. Toast grain for a few minutes before adding the 1 ¾ cups of vegetable stock. Bring to a boil, then simmer & cook covered,  for approximately 15 – 20  minutes, until all of the stock is absorbed. Fluff with a fork and let sit covered. 
5. Steam the yucca root for 10 minutes (in a steamer basket or double boiler). When done, squeeze ½ lemon juice over cooked yucca root & sprinkle with sea salt to taste. Keep covered & set aside.
6. In a sauté pan, heat 1 tablespoon olive oil, and braise the bok choy for approximately 5 minutes. Sprinkle with sesame seeds. Set aside.

Place all of the ingredients, sectioned in a large bowl, and top it with a few micro greens and a drizzle of kale pesto.

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Notes

*Vegan version can be made with vegan parmesan cheese

Equipment needed: 

food processor, baking sheet, sauté pan, steamer, medium & small size pot

Although this requires many cooking supplies to prepare, it is well worth the clean up. You can always use store bought pesto for a short cut. And of course a microwave or instant pot can help to shorten the cooking time!

Keywords: Vegan, Vegetarian, Winter Buddha Bowl, Vegan Power Bowl, Quinoa Bowl