Buddha bowls are everywhere and for a good reason! They are healthy, nourishing, delicious and usually satisfy your hunger for quite some time compared to rather skinny salads.
Here’s a wintery take with some nice and grounding root vegetables, plant based proteins and good fats.
Here’s what you’ll need:
- 1 small quarter of a hokkaido squash
- 1/4 cup uncooked quinoa
- 1 cooked beetroot
- 1 big handful of mushrooms (I use oyster mushrooms & porcini)
- 1/4 cucumber
- 1 big carrot
- 1 small can of chickpeas
- 1 small head of romaine lettuce
- olive oil
- chilli powder
Optional, but very nice:
- 1/2 avocado
- 1 tbsp sauerkraut
- 2 tbsps extra virgen olive oil
- 1 tbsp apple cider vinegar
- juice of 1/2 lemon
- pepper & salt to season
Preheat the oven to 200 degress celsius and line a baking try with parchment sheet. Cut your pumpkin into chunky slices, place them on the baking try and sprinkle with olive oil, pepper and salt. Rinse the can of chickpeas thoroughly and add them to the baking tray as well, along with some olive oil, pepper, salt and chili powder. Once the oven is preheated, bake the pumpkin and chickpeas for approx. 20 minutes, checking up on them regularly.
Meanwhile, rinse and cook the quinoa according to the description on the package. Slice the beetroot into thin sticks and using a spiralizer, create beautiful long, spaghetti like spirals from the carrot and cucumber. Don’t worry if you don’t have a spiralizer at home, you can also use a knife and cut the veggies into thin stripes.
Start layering your salad leaves on a deep bowl, add the veggies and quinoa. Once done, also layer the pumpkin and chickpeas on top.
Mix your dressing made from olive oil, apple cider vinegar and lemon and generously sprinkle it over your bowl.
Tip: Once you’re at it anyway: why not make a bigger batch of oven roasted pumpkin and chickpeas which you can reuse in other meals? This will save you lots of time later on and create a filling and nourishing base to work with.