Buddha bowls, abundance bowls. Tomato, tomatoe. Some people refer to them as “Buddha bowls” because they are supposed to be packed full to the brim, giving them the appearance of a rounded belly, like that of Buddha. Or of our toddler. 😉 As for “abundance bowls” (which is my personal favorite), you can think of them as being filled with an abundance of plant-based nutrients. They are also brimming with abundant colors and textures. Have you ever looked at a piece of broccoli up close? Like so close that your eyes cross? Or a brussel sprout? Or a lemon wedge? How can so many nutrients be packed into something so small and seemingly insignificant? A rhetorical question but something to ponder. Anyway, enough philosophy…While Spring is most definitely upon us, I’m still savoring all of the winter vegetables for as long as I can – sweet potatoes, beets, and brussel sprouts – to name a few. During the week, I’ve been roasting vegetables and placing them alongside quinoa, cashews or chickpeas, and a lemon tahini vinaigrette. It makes for a quick and easy weekday dinner and as an added bonus, the leftovers make an excellent lunch the next day. Quinoa is a flowering plant that is closely related to beets and spinach, making perfect sense of why it’s a favorite and staple in our home. The plant produces little pearly seeds, which are edible. They are rich in protein, making it an exceptional choice for both vegetarians, vegans, and those who can’t tolerate gluten. Mix quinoa together with a variety of vegetables and nuts and you have a wholesome meal filled with antioxidants, fiber, and healthy fats.Abundance Bowls
- 2 cups brussel sprouts, halved
- 2 sweet potatoes, diced
- 3 beets, diced
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup roasted cashews
Lemon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon white balsamic vinegar (or white wine vinegar)
- 1 tablespoon fresh lemon juice
- Water to thin
Preheat oven to 425 degrees. Wash and prepare all vegetables. Line a roasting pan with parchment paper. Toss vegetables with salt and 2 tablespoons of olive oil. Roast for 20 minutes or until vegetables are cooked through and crispy.
Prepare quinoa according to the instruction on the bag: Add quinoa and water (or broth) to a medium saucepan and place over high heat. Once the water begins to boil, cover pot and turn heat to low, allowing the quinoa to simmer for about 15 minutes until done.
Add all dressing ingredients to a small jar or bowl and whisk until combined. Add water until the desired consistency is reached.
Place cooked quinoa and roasted vegetables in a large bowl. Top with crushed cashews, sliced avocado, and a drizzle of dressing. Enjoy!