Buddha Bowl with Roasted Veggies
sandravalvassori.com
There's a lot of reasons to get excited about this wholesome, plant-based Buddha Bowl. Incredibly nourishing and satisfying, full of exquisite flavours, easy to make, and great for meal-prepping, this one-bowl meal is an absolute pleasure to eat.
Servings: 4
Ingredients
For the quinoa
- 1 cup dry quinoa
- 2 cups water or broth
- pinch of salt
Buddha Bowl
- 2 1/2 Tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 medium head cauliflower cut into florets (about 6 cups total)
- 2 medium sweet potatoes cut into 1-inch cubes (see notes)
- 1 15 oz. can chickpeas (drained and rinsed)
- 3 cups roughly chopped kale
Spicy Cashew Dressing
- 1/2 cup cashew butter (see notes)
- 1 Tablespoon rice vinegar
- 1 fat clove of garlic
- 1 one-inch piece of ginger, grated or finely minced
- 3 Tablespoons water plus more as needed
- juice of 1 small lime
- 1 teaspoon maple syrup
- 2 teaspoons chili paste or more to taste (see notes)
- 1/4 teaspoon kosher salt
Optional toppings
- sliced avocado
- sesame seeds
- pumpkin seeds
- toasted coconut flakes
Instructions
- Preheat oven to 425ºF.
- Rinse the quinoa well and place in a medium saucepan. Add the water or broth and a pinch of salt, and bring to a boil over medium-high heat. Lower the heat to gently simmer, uncovered, for 15 minutes. You may need to reduce the heat some more as it reaches the end of cooking time. Remove the pot from the heat, cover, and let sit for 5 to 10 minutes. When ready to serve, fluff it with a fork.
- Meanwhile, whisk 2 tablespoons olive oil, turmeric, cumin, smoked paprika, salt and pepper in a large bowl. Add cauliflower florets and sweet potatoes and toss to coat. Transfer to a large rimmed baking sheet and spread to arrange in an even layer. Pro Tip: If you don't want your nails to turn yellow from the turmeric, use a spatula or disposable gloves to toss the veggies.
- Roast the vegetables, stirring once, until browned and tender, about 25 minutes. Remove from oven and immediately add the chickpeas to the pan. Gently toss and season with a little more salt and pepper, if necessary.
- While the veggies are roasting, drizzle the kale with remaining 1/2 tablespoon olive oil and a pinch of salt. Massage vigorously until it darkens in colour and softens considerably, about 2 to 3 minutes.
- To make the spicy cashew dressing, add cashew butter, rice vinegar, garlic, ginger, water, lime juice, maple syrup, chili sauce or sriracha, and salt to a blender. Add a bit more water gradually, if needed, until sauce is smooth and fairly loose. Taste and adjust spice level and/or seasoning, if needed.
- To serve, place cooked quinoa in bowl(s) and top with kale, cauliflower/sweet potato/chickpea mixture and additional toppings, as desired. Drizzle generously with spicy cashew sauce.
Notes
Sweet potatoes: I prefer not to peel the sweet potatoes but you can if you wish. If not peeling, make sure to scrub them really clean.
Cashew butter: For convenience, I use cashew butter to make the spicy cashew dressing. If you prefer to use raw cashews, here's what to do: Cover the cashews in enough boiling water to cover by an inch and leave to soak for at least 15 minutes. Drain and proceed with recipe adding 3 tablespoons more water than the recipe calls for, plus more as needed.
Chili paste for cashew sauce: I use sambal oelek or this chilli paste which is sold almost everywhere in Canada. Use your favourite chili paste here, or even sriracha. Red pepper chili flakes will work in a pinch but they don't add as much flavour.
- Make-Ahead: Cook the quinoa up to 3 days ahead and store in the refrigerator for up to 4 days. Make the spicy cashew dressing up to 4 days ahead and store, covered, in the refirgetaor. You can also chop the cauliflower into florets and store in an airtight container up to 2 days ahead. The sweet potato can be chopped and kept in water up to 8 hours ahead.
- To store: Store the dressing for 1 week in the refrigerator. The roasted veggies and quinoa can be stored separately for up to 4 days in the refrigerator.
- Reheat: The veggies can be reheated in a 350ºF oven for 15 minutes. The quinoa can be reheated in the microwave on medium for 2 minutes or on the stovetop until just just warmed through.