Buddha bowls are what you get when you add a grain, a leafy green, some vegetable chunks, and some seeds or nuts to a bowl and eat all together, usually topped with a dressing. They got their name because people often heap them full, so full that it resembles a round buddha belly.
Buddha bowls are truly the plant-based lunch that has it all. In fact, they just might be my lunch of choice.
You can make an endless variety of buddha bowls. This is perfect for using up vegetables you have in your fridge. When I make a buddha bowl I like to steam my vegetables. This way they only take a few minutes to cook so you can easily prep your lunch in the morning. I use bamboo steamer baskets (like these) and I couldn’t imagine my kitchen without them now.
Winter vegetables are some of my favorites. There are definitely some delicious flavors throughout the cold season. Root vegetables and squash are perfect to pile on buddha bowls. They are also rich in nutrients. Beets are high in vitamin C, potassium, and other minerals. Butternut Squash is a vitamin powerhouse providing us with vitamin A, C, E, B-6 and many other nutrients. Quinoa is rich in protein and fiber. Kale is high in iron, vitamins A, C, K, and it’s filled with antioxidants.
Winter Vegetable Buddha Bowl
- 3/4 cup quinoa
- 1 cup butternut squash cubed
- 2 beets peeled and cubed
- 1 bunch kale stems removed and chopped
- 2 tbsp pepitas
- 1/4 cup hummus
- Cook the quinoa: Bring 1 1/2 cups water to a boil. Add quinoa, cover, and simmer 15 minutes. Remove from heat and keep covered for 5 more minutes to steam.
- While quinoa is cooking, add butternut squash and beet cubes to a steamer tray or basket and steam for 10 minutes.
- Make the dressing by adding water to the hummus until it is pourable.
- Mix quinoa, kale, beets, butternut squash and pepitas together in a large bowl and top with hummus dressing. Serve and enjoy.