Buddha Bowl #2
- ktsveggielife
- Aug 25, 2016
- 2 min read
I warned you. We eat a lot of these. Why? Because they are so easy. And versatile. And delicious. And filling. But the good kind of filling. Not the filling that you hate yourself for the rest of the night for eating way too much. Also, it is a great way to pack in a lot of veggies. Basically, anything goes. That is the fun part. You get to be so creative. As far as I am concerned there are just a few steps to making a bomber Buddha Bowl and they are as follows:
1. Grain
2. Protein
3. Veggies
4. Nuts and seeds (optional)
5. Dress it up
That's it. Just 5 easy steps.
Ingredients
1 c quinoa, uncooked
1 c garbanzo beans, uncooked (or 1 can)
coconut oil
2 large carrots, quartered
zucchini, quartered
kale, de-ribbed and ripped into bite sized pieces
Avocado, sliced
salt and pepper
1 tsp cumin
3/4 tsp chili powder
1/4 tsp turmeric
1/2 tsp oregano
3/4 tsp garlic powder
1/2 lemon, squeezed
1/4 c Tahini
1 T pure maple syrup
Hot water, to thin
Directions
1. Combine quinoa with 2 c water in a small saucepan and bring to a boil. Reduce heat to simmer and cook until water is absorbed and quinoa is soft. Fluff with a fork and set aside.
2. Meanwhile, make your beans. If you are using dry beans, you will need to pre-soak them for 3 hours in 4 c water. Drain beans and place in pressure cooker. Seal and bring to pressure. Once a steady stream of steam is coming out, steam for 7 minutes. Release pressure in normal way, DO NOT do a quick release.
Now, if you didn't pre-soak but want to use dry beans. Place dry beans in pressure cooker and cover with 4 c water. Seal and bring to pressure. Once a steady stream of steam is coming out, steam for 30 minutes. Do a normal pressure release, DO NOT do a quick release.
3. Meanwhile, preheat oven to 400 degrees F and chop veggies. Place carrots on a baking sheet and brush with oil and lightly salt and pepper carrots. Roast for 15 minutes.
4. Once carrots are done, turn them and add zucchini. Brush zucchini with oil and lightly salt and pepper zucchini. Roast 10 minutes.
5. Turn zucchini and add kale. Brush with oil and lightly salt and pepper (I usually just wait to salt and pepper everything until now) and roast 5 minutes. Check and add more time if kale is not crispy yet.
6. Meanwhile, add garbanzo beans to a large Ziploc bag with spices. Seal and shake until beans are well coated. Heat large skillet over medium heat and add 1 T oil and garbanzo beans and saute, stirring frequently. If browning too quickly, lower heat.
7. Prep sauce by combining Tahini, maple syrup, and lemon juice to a bowl and whisking. Add hot water until a pourable sauce is formed. Set aside
8. Now you are ready to make your bowl. You can compartmentalize (like the pictures) or layer in any way you want. It is your bowl. Just be sure to include quinoa, garbanzo beans, all the veggies, avocado slices, and top it with the sauce.
9. ENJOY
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