Buddha Bowl

Origin

The Buddha bowl, named for its resemblance to a serene, rounded belly, finds its roots in health-conscious West Coast cuisine. It embodies the ethos of plant-based eating, often featuring locally-sourced, seasonal produce, reflecting a lifestyle that celebrates mindfulness and balance.

Ingredients

• 1 cupquinoa
• 2 cupswater
• 1 canchickpeas
• 1 largesweet potato
• 2 cupsbroccoli florets
• 3 tbspextra-virgin olive oil
• ¼ cuptahini
• 2 tbsplemon juice
• 1 clovegarlic
• to tastesalt
• to tastepepper
• 1avocado

Instructions

1. 01

   Step 1: Rinse 1 cup of quinoa under cold water to remove its natural coating, saponin, which can taste bitter. Combine it with 2 cups of water in a saucepan, bring to a boil, then reduce to a simmer and cover for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.

2. 02

   Step 2: Preheat your oven to 400°F (200°C). While the quinoa cooks, peel and dice 1 large sweet potato into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 minutes until tender and caramelized.

3. 03

   Step 3: Steam 2 cups of broccoli florets for about 5-7 minutes until bright green and tender-crisp. This helps retain their nutrients and vibrant color.

4. 04

   Step 4: In a bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and a pinch of salt to create a creamy dressing. Adjust the consistency with water if necessary.

5. 05

   Step 5: When the quinoa is ready, fluff it with a fork. To assemble, divide the quinoa among bowls, then top with roasted sweet potatoes, steamed broccoli, drained chickpeas, and slices of avocado. Drizzle with tahini dressing before serving.

Chef's notes

• Be careful not to overcook the quinoa; it should be fluffy and not mushy. If you find it bitter, rinsing thoroughly can help.
• If you want to save time, use canned chickpeas but rinse them well. If you prefer, lentils can substitute chickpeas for a different texture.