Looking for a filling meal that lets you get creative? Try this Spiced Quinoa Buddha Bowl.
Elements of a Buddha Bowl
Named for the big round (like a Buddha belly) bowls they come in, a Buddha Bowl generally consists of some type of grain, protein, vegetables, and fat. I topped my Spiced Quinoa with baked tofu that had been marinated in spices and coconut aminos (protein), roasted sweet potatoes and delicata squash (starchy veg), crunchy cabbage in a light vinaigrette (non-starchy veg), half an avocado (fat), and a drizzle of my Creamy Dill Sauce. This is just one example - have fun with it and use your favorites from each category:
Protein - tofu, tempeh, or your preferred animal-based protein
Non-starchy Vegetable(s) - broccoli, cabbage, Brussels sprouts, spinach, kale, mushrooms, peppers, zucchini, etc.
Fat - avocado, hummus, tahini/olive oil dressing, etc.
Optional: Starchy Vegetable(s) - beans, peas, sweet potatoes, butternut squash, etc.
For the Spiced Quinoa
While you can use plain rice, farro, barley, millet, quinoa, etc. for a Buddha bowl, why not spice it up? This Spiced Quinoa can be used in a stir-fry, mixed into soups or salads, or eaten with your favorite protein and vegetables. It's great for meal prep as it keeps well in the fridge all week.
Ingredients
- 2 C water + 2 tsp veggie bouillon paste OR 2 C veg broth
- 1 C quinoa
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp salt
- crack of black pepper
Directions
- rinse quinoa
- add veg broth (or water and bouillon paste) to a small pot with the spices, bring to a boil then add the rinsed quinoa
- cover, reduce heat to low and simmer for 15 minutes, remove from heat and fluff with a fork
- top with protein of choice, veggies, and half an avocado, 2 tbsp of hummus, etc.
Tag me @nutrimsa with your Buddha Bowl creations!
Xx, Kara
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