Buddha bowls are the best way to get a ton of veggies in one simple dish. Think of them as salad 2.0.
You can create spring, summer, fall and winter bowls. They’re so interchangeable, beautiful and fun! Bonus – you don’t feel sluggish after eating a bowl of veg. With Buddha bowls in general, I would recommend prepping the ingredients ahead of time if you’re short on time, like most of us. But in the case you can’t prep, don’t shy away just yet. An extra 15 minutes never hurt any one and I promise you’ll feel better eating this rather than something quick and choke full of guilt.
As ya’ll should know by now, I try to get the “taste of the season” in each of my meals; meaning produce that’s in season AND in all colors of the rainbow. More colors = More health benefits. When you’re eating with the seasons, you’re giving your body every bit of nourishment it needs, not to mention it’s been incorporated for thousands of years in Ayurvedic practices.
Think I’m talking nonsense? Check out the stats from Mindbodygreen.com where they site some pretty interesting facts from the National Library of Medicine regarding the use of ripening agents, and the nutritional values during peak seasons vs. off season.
Obviously we cant always eat in season, but it’s always a good idea to be more conscious with what you’re consuming. Check here from time to time for a national view on seasonal produce. If you’re in Michigan like yours truly, Michigan State University provides a couple pretty nifty downloadable charts here. They have a printable chart, a mobile version, and even a cut out pamphlet you can keep in your wallet.
This serves 4 adults
- 2 sweet potatoes – peeled and cubed
- 1 bunch asparagus – cut in half (crowns ad stalks)
- 2 cups green beans – trimmed and cut into 2 inch pieces
- 1 small head of purple cabbage – thinly sliced
- 4 multi-colored carrots – peeled (I used orange, purple and yellow)
- 2 avocados – peeled and sliced in to half moons
- 3 scallions – thinly sliced (I use the whole scallion – green and white baby!)
- 2 cups spring micro-greens
- 1/2 lemon – juice from a fresh lemon
- 2 cups dry quinoa
- 1 tsp turmeric
- 2 tsp dried rosemary
- 1 tsp honey
- 1 tsp dried ginger
- Simple Truth Tahini
- Braggs Apple Cider Vinegar
- Olive Oil
- Mrs. Dash Salt Free Garlic and Herb seasoning
- Salt & Pepper to taste
- Preheat oven to 425.
- Toss sweet potato in olive oil and roast for 25 minutes. Remove and set in a bowl with lid to keep warm. I just used tin foil.
- Toss beans and asparagus with olive oil. I like to separate the veggies on the tray; asparagus on one side, beans on the other. This way I can gage who cooks faster, (It’s the asparagus). Sprinkle with Mrs. Dash, rosemary, and a pinch of salt and pepper to taste. Roast for 10-15 minutes.
- While the vegetables are roasting, cook quinoa to packaged instructions, put lid on and set aside until you’re ready to plate. This should take roughly 15 minutes.
- Also while the veggies are roasting, sauté cabbage on medium-high heat with olive oil until soft and the color is more vibrant. This will take roughly 15 minutes. Add 1 tablespoon of apple cider vinegar and cook down for another 2-3 minutes. Salt and pepper to taste.
- Peel carrots “until you can peel no mo”. Meaning peel (in wide strips) until there is no carrot left. Soak carrot peels in half of lemon juice in the fridge until the meal is finished. This will last a few days in the fridge.
- Prep the turmeric sauce. Add turmeric, honey, ginger, 1 teaspoon olive oil, and remaining lemon juice and whisk. I personally like my tahini to be a little on the thin side, so I ended up adding 2 tablespoons of water.
- Plate all cooked ingredients, top with scallions, avocado, and microgreens. Drizzle with tahini sauce.