Quinoa Buddha Bowl

Need another simple, healthy, delicious meal?! This Quinoa Buddha Bowl is it!

My favorite recipes are ones that can easily be customized to your flavor preference and are not ruined if you are missing an ingredient or two. For instance, this recipe is adapted from my new Skinny Taste Meal Prep cook book which has become one of my new favorite cookbooks!

The original recipe called “Barley Buddha Bowls”. It called for veggies like roasted carrots (which I don’t like) and barley which I don’t have. (I looked for it quickly at the grocery but decided to use quinoa since I buy it in bulk at Costco!). I also made the sauce my own as well. It called for scallion and basil, both of which I forgot to pick up at the grocery today. However, I think it turned out even better! Let’s just say, I cannot wait for lunch tomorrow!

Directions:

First, choose your base. I love quinoa and always have it on hand so that’s what I used. Other good “base” options:

• white or brown rice
• barley
• farro
• couscous

Next, choose which veggies you want to use. I used broccoli, cauliflower, & mini peppers. I’m not a fan of roasted carrots so I left those off. You could also use…

• brussle sprouts
• asparagus
• carrots
• broccolini
• beets
• mushrooms
• sweet potatoes

Once your have chosen what you would like to add to your bowl…

1. Preheat your oven to 400 degrees F.

1. Chop veggies into bite size pieces. Spread out on 1 or 2 baking sheets. Try to make it so the veggies are not touching (if they are too close together they will steam, not roast).
2. Spray with an olive oil spray and lightly sprinkle with sea salt and fresh ground pepper. (I think it’s easier to spray than trying to drizzle olive oil, but you could toss with olive oil first. Cook for 20 minutes, flipping half way through.
3. While your veggies are cooking, cook your base. I cooked the quinoa with chicken broth and then added the juice of half a lemon after it was done cooking.
4. If you are making this for lunches this week, portion into meal prep containers. 1 cup of cooked quinoa allowed for 3 days. Once cool, add the veggies on top. I also added about 1/4 cup of canned chick peas for some extra protein.

Lastly, make your sauce.

Like I said before, I was missing scallions and basil. I had dill on hand so I used that and it turned out to be more like a greek sauce, which was delicious too!

Here’s how I made it…

In a small blender or food processor add all the ingredients until well combined.

1. 1/4 Cup 2% Fat Greek Yogurt

2. Juice of 1/2 a lemon

3. Pinch of Kosher Salt

4. 1/2 tsp fresh dill

5. 1/4 tsp black pepper

6. 2 Tablespoons chickpeas (reserved from the can used on the buddha bowl)