Buddha Bowls have become increasingly popular over the years-no surprise since they are a great way eat a balanced, nourishing meal that’s as beautiful as it is delicious. You can create endless variations of lovely bowls if you take a little bit of time at the beginning of the week to prep the various components. If they’re already prepped on hand, you can whip up a bowl in no time.
Forget the idea that there are rules~you can mix it up however you like! Just be sure to include a healthy grain (quinoa is my favorite), a few veggies, and a protein like legumes or tempeh. And don’t forget the sauce! I like the lemon tahini sauce here because it’s just 2 ingredients 🙂
A few notes: Harissa is a north African chili paste and can get a little spicy! If you are sensitive to spice, go easy or skip the harissa glaze altogether! I like it mixed together with everything else!
If you like this, you might want to try this pumpkin and lentil stew!
- 1 teaspoon harissa
- ½ teaspoon apple cider vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoons olive oil
- 1 Tablespoon water
- 1 clove garlic, minced
- salt and pepper to taste
- 2 cups winter squash, peeled and cut into a ½" dice (like butternut, pumpkin, acorn or delicate)
- 1 Tablespoon coconut oil
- pinch each of sea salt and pepper
- 2 cups small Brussels sprouts, halved lengthwise
- 1 Tablespoon coconut oil
- pinch each of salt and pepper
- 4 cups shiitake mushrooms, stemmed and halved
- 1 Tablespoon coconut oil
- salt and pepper to taste
- 1 cups green lentils
- 3 cups water
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- 1 cup white quinoa
- 2 cups water
- pinch each of salt and pepper
- 4 Tablespoons tahini
- juice of 1 lemon
- 1 avocado, sliced
- 1 lemon, cut in wedges
- 4 Tablespoons hummus
- ¼ cup sprouts or micro greens
- Whisk the ingredients together and set aside until ready to use.
- Heat the coconut oil in a large skillet and add the winter squash. Sauce about 5-7 minutes until tender. In the last minute of cooking, add the glaze and cook 1 more minute until the glaze is reduced and coats the winter squash. Set aside until ready to serve.
- After cooking the winter squash, add the Brussels sprouts to the pan with 1 more tablespoon of olive oil and a pinch of salt and pepper. Cook 5-7 minutes until the Brussels sprouts are golden and tender. Set aside until ready to serve.
- To the same pan, add the mushrooms and a little more coconut oil and saute about 5 minutes until the mushrooms are tender. Season with salt and pepper. Set aside until ready to serve.
- Put the lentils and water in a medium sauce pan and bring to a boil. Turn the heat down and simmer for 20-30 minutes, until tender. Add more water halfway through if necessary. Season with salt and pepper.
- Bring the water to boil in a medium sauce pan and add the quinoa. Cook for 15-20 minutes until all the water is absorbed. Allow to stand covered 5 minutes after you turn the heat off.
- Whisk together the lemon juice and tahini in a small bowl. Set aside until ready to use.
- Portion between two bowls the quinoa, Brussels sprouts, shiitake mushrooms, lentils, harissa glazed winter squash, hummus and avocado. Garnish with a small side of the lemon tahini sauce. Garnish with lemon and micro greens.
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