Healthy Buddha Bowl

HAPPY NEW YEAR!!!!

New year, same me but different mentality. I will go into that sentence deeper in another post, but for today I’m just going to give you a new recipe to help start your year off right. For many (including me), living a healthier lifestyle, getting back on track, or even starting is probably somewhere in the 2019 to-do list and nutrition is the quickest way to get results.  As always, these recipes are brought to you by my friend Ariel Shin of ArielCooks, and I thought her Buddha Bowl recipe would be perfect to start to the year.

 

Health Buddha Bowl by ArielCooks

 

This dish is healthy, satisfying, and infinitely customizable. Roast hearty vegetables with your favorite spices, serve them with some grains and fresh veggies, top with some dressing – you’ve got a great meal. Best yet – it can be eaten hot or room temperature, and is a perfect dish for leftovers. Win, win.

Serves 4.

1 head cauliflower, cut into florets
1lb small potatoes (fingerling, red, or other small potatoes will work) sliced in half if needed
1lb cremini mushrooms, sliced or quartered
Olive oil
Salt and pepper
Za’atar or other spice blend
1 cup uncooked quinoa, thoroughly rinsed
2 cups water (or broth)

To assemble:

1 cup cooked, shelled edamame
8oz mixed greens
4 small tomatoes, quartered
2 Persian cucumbers (or 1 large cucumber) sliced
Olive oil
Sherry (or your favorite) vinegar
Hot sauce, harissa, or your favorite dressing/condiment

Directions:

Preheat oven to 400°F. Toss the cauliflower in olive oil and sprinkle with salt, pepper, and za’atar or other spice blend. Spread on foil-lined rimmed baking sheet and bake for 45 minutes. Remove cauliflower from sheet and reserve.

Toss potatoes in olive oil and season with salt/pepper/spices. Put the potatoes on the same baking sheet and bake for 30-40 minutes, or until desired crispiness has been reached. Remove from tray and reserve.

Reduce oven temperature to 375°F. Toss mushrooms in olive oil, season with salt and pepper. Place mushrooms on baking sheet and bake for 15 minutes, until they have released most of their liquid. Remove from oven and pour off liquid. Roast for another 30 minutes until browned but still tender.

Meanwhile, lightly toast the quinoa in a saucepan, ~2 minutes. Pour in the water or broth and bring to a boil. Once boiling, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand with lid on for 5 minutes. Remove lid, and fluff with a fork.

Assemble the bowls. Add a scoop of quinoa, cauliflower, potatoes, mushrooms, and edamame to each bowl. Add a handful of greens and top with tomatoes and cucumber slices. Drizzle the vegetables with olive oil and top the salad with a splash of vinegar. Serve with hot sauce, harissa, or your favorite dressing.


Note from the Author:

Meals should be delicious.

They shouldn’t be complicated or expensive. Most importantly they should be practical. Creating and sharing a meal with loved ones is something I value greatly, but not at the expense of the time we share together.

While I do typically try to cook with a lot of vegetables, food should be satisfying and occasionally indulgent. At the end of the day, small or large, whatever you feel you can do consistently is the most important aspect of any positive change. I hope you’ll join me. I’m Ariel – let’s cook together.

*Follow her on Instagram at, ArielThinks or check out all her recipes here.*

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