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Fill My Belly Buddha Bowl

5 from 4 votes
Recipe by Dr. Kristi Funk Course: Lunch, DinnerCuisine: IndianDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Buddha bowls are a wonderful part of a plant-based diet as they are so versatile. We love cleaning out or fridge and pantry and use all of the veggies we can find to create these bowls. We always have savory sauce on hand so we can whip it up anytime. They can be served with a combination of cooked and raw veggies, just cooked veggies or just raw veggies. Feel free to experiment and add whatever veggies you have. If you would prefer any of these veggies raw, go for it! We suggest that you cook the tomatoes, though, as lycopene in tomatoes is more readily bio available if cooked. Plus they are so much sweeter roasted. If you have time to cut the broccoli 45 minutes before you prepare this meal, the magical sulforaphane will also be more bio available to you.

This recipe was prepared during Episode 3 of ‘Cook Live with Chrissy & Dr. Kristi’. Cook along with us next time and join us for one of our upcoming live episodes.

Ingredients

  • 4-6 cups pre-cooked grains i.e quinoa, farro, spelt, bulgar

  • 20 halved cherry tomatoes

  • 4 cups broccoli chopped in bite sized pieces

  • 2 cups red cabbage ribbons

  • 2 sweet potatoes cut into 1/2 inch medallion sized pieces or 1/2 inch chunks for quicker cooking time

  • 2 zucchini, ribboned or spiralized

  • 2-3 tsp mixed herbs i.e. mixed Italian or herbs de Provence

  • 1 cups sprouts of any kind

  • 4 tbsp chopped fresh herbs i.e. dill, basil, parsley, cilantro

  • 4 – 6 tbsp toasted nuts or seeds of any kind to top bowl

  • Tahini Savory Sauce
  • 1/2 cup tahini

  • 2 tbsp tamari or soy sauce

  • 2 tsp lemon juice

  • 2 tsp maple syrup

  • 1/2 tsp basil

  • 2-4 tsp water to achieve pourable consistency

Instructions

  • Preheat oven to 400°
  • Line 2 baking sheets with parchment
  • Prepare your vegetables according to the ingredient list
  • Take turns putting your tomatoes, broccoli, sweet potatoes, and zucchini in a bowl, spraying them with olive oil, then sprinkling them with herbs.
  • Put the sweet potatoes on a baking sheet and put in the oven first since they take the longest.
  • Put the tomatoes and broccoli on another sheet but divided on that sheet in case one needs to come out sooner than the other. Put these in the oven 15 minutes after the sweet potatoes.
  • Add the spiralized zucchini to another sheet. And add to oven 5 mins after the tomatoes and broccoli.
  • Check the veggies every 5 minutes or so and toss them around if they need it. Take them out when they are soft and caramelizing, but not too charred.
  • Prepare the savory sauce by combining all of the ingredients (except for the water) together in a blender or a bowl. Blend or whisk until it is smooth. Add a little bit of water at a time until it is a pourable consistency.
  • Assemble the bowls by putting your cooked grains on the bottom of the bowl, then add your cooked and raw veggies over the greens. Top with avocado and fresh herbs and toasted nuts/seeds. Finally drizzle with the savory sauce.

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
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24aug5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 5)Live Online Event5:00 pm - 6:30 pm View in my local time

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