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Spiced Quinoa Buddha Bowl

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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