I adore this Late Winter Buddha Bowl. It seems Buddha Bowl recipes are everywhere these days. If you’ve never heard of it, it’s simply a one bowl nutrient-packed powerhouse with the added bonus of fun alliteration. Buddha Bowl. There’s a comforting ring to it, don’t you think? Regardless of one’s spiritual beliefs, the name alone suggests that this bowl is filled with sacred ingredients that will nourish and create peace within. I think we can all get on board with that.
This Late Winter Buddha Bowl is layered with roasted purple sweet potatoes (Yes! They’re purple!), roasted cabbage wedges, crunchy chickpeas lightly spiced with paprika, basmati rice, caramelized onions and an amazingly delicious homemade tahini dressing adapted from Vani at Food Babe.
Buddha Bowls have become a trend and are not necessarily intended to be a culinary spiritual declaration, although as with anything, I like to think that depends solely on the beholder, er, bowl holder. For most people, it’s just a fun name for a healthy bowl that is over-stuffed, much like the rotund belly of the buddha. For others though, regardless of their spiritual affiliation, it’s a gesture to eat mindfully and with purpose, wherein a unique bowl is chosen, one that will symbolically serve as a reminder that the healing wellness it contains should be savored in gratitude.
Buddha bowls are typically prepared in layers. For example, leafy greens then healthy grains topped with proteins and vegetables. Don’t get too caught up in the layering process, or the trend, it’s perfectly fine to haphazardly toss everything in together – doing so won’t make the meal any more or less nutritious and I assure you that the bowl you’re using won’t mind.
Add whatever veggies, grains and proteins you have on hand. This recipe is very forgiving and I hardly ever make it the same way twice.
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Late Winter Buddha Bowl
1 large purple sweet potato, peeled and cut into wedges
1 large head of cabbage, loose outer leaves removed, cut in half and quartered (leave core intact)
1 large onion, peeled and sliced thick
15 ounces of garbanzo beans (chickpeas), rinsed and drained if canned – or follow package directions if dried
Handful of sun-dried tomatoes or grape tomatoes, cut in half
Basmati rice (prepare per package directions)
Tahini Dressing (adapted from Vani @ foodbabe.com)
Juice of one large lemon
1 garlic clove minced
½ cup water
½ cup tahini paste (I used peanut-free Sesame King)
1 teaspoon maple syrup or honey
1 tablespoon and 1 tsp apple cider vinegar
1 and ½ teaspoon tamari soy sauce
1 teaspoon coriander powder
1 teaspoon cumin
2 tablespoon hempseed oil or olive oil
¼ teaspoon sea salt
- Preheat oven to 400 F. Line a baking sheet with parchment paper and arrange cabbage wedges, sweet potatoes and onions in a single layer. Brush all sides of the vegetables with olive oil and sprinkle with salt and pepper;
- On a separately lined baking sheet, arrange the chickpeas in a single layer and drizzle with olive oil and lightly sprinkle with paprika;
- Place both baking sheets in an oven and roast for 20 minutes, turning vegetables over once halfway through, until tender and golden (note that some of the vegetables might need longer than 20 minutes), roast chickpeas until golden and crunchy;
- While the vegetables are roasting prepare rice per package directions;
- Prepare tahini dressing while other items are cooking (see below);
- When ready to serve, shred roasted cabbage and add to bowls or leave whole to be cut individually. Layer vegetables and rice in bowl and top with tahini dressing. Serve and enjoy!
- Add the juice of a lemon, garlic and water into a blender. Blend until a puree forms, about 30 seconds;
- Add remaining ingredients and continue to puree until dressing is smooth. Serve.
Cabbage is roasted with the core intact simply to keep its shape. Feel free to cut out the core prior to eating. Alternatively, shred the cabbage after roasting and add to individual bowls.
Use whatever vegetables you have on hand.
Rice can be replaced with millet, couscous, or quinoa.
Tahini dressing can be kept in an airtight container, refrigerated, and used throughout the week as a dressing or dip.