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Winter Buddha Bowl

Thursday, February 14, 2019 Edit
If you couldn’t tell, I love Buddha Bowls. I have my semi-famous Vegan Buddha Bowl, my Curry Chickpeas Buddha Bowl, and now this Winter Buddha Bowl. The reason I love these meals-in-a-bowl so much is probably because they’re what I eat most often. I hadn’t really heard of “bowl food” until I went vegan, but when I discovered them, it was one of those “Where have you been all my life?!!” moments. It’s just so easy to throw whatever you have in the fridge in the biggest bowl you have and chow down. Most of the time, my bowls consist of some sort of greens, a carb (oftentimes pasta), some roasted veggies, topped with nuts and seeds, with either a homemade sauce or a vegan salad dressing.
Winter Buddha Bowl


Ingredients
  1. 1 Recipe Winter Kale Falafel
  2. Roasted Carrots
  3. 6 Small Carrots sliced into rounds
  4. Drizzle of Extra Virgin Olive Oil
  5. 1/4 Tsp Smoked Paprika
  6. Pinch of Salt and Pepper to taste

Pearl Couscous
  1. 1 Cup Pearl Couscous
  2. 1/2 Small Red Beet peeled and shredded
  3. 1 Tbs Extra Virgin Olive Oil
  4. Juice from 1/2 of a Lemon
  5. 1/4 Tsp Salt
  6. 1/4 Tsp Pepper

Herby Tahini Sauce
  1. 1/3 Cup Tahini
  2. 1 Clove Garlic
  3. 1/3 Cup Parsley
  4. 1/3 Cup Water

Instructions
  • Roasted Carrots
  • Preheat the oven to 400 degrees F.
  • Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.
  • On a baking sheet, bake carrots for 20 minutes, or until softened.
  • When done, let cool and set aside.
  • Pearl Couscous
  • While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.
  • When done, drain water from couscous and put it back in the pot.
  • Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.
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