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"Fall Buddha Bowl Recipe," By Kate Towell

Kate Towell shared her fall Buddha Bowl recipe.  Photo courtesy of Kate Towell.
Kate Towell shares her fall Buddha Bowl recipe. Photo courtesy of Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

If you are new to the idea of making Buddha Bowls and not sure what they are,  the Urban Dictionary defines them as, “a bowl that is packed so full that is has a rounded ‘belly’ appearance on top much like the belly of a Buddha.”

Buddha Bowls are really just a big bowl of super healthy and delicious ingredients. I love them because they are simple to make and highly versatile. The combinations are endless.

Below is a recipe I’ve been digging lately that is full of fall flavors. As always experiment and enjoy!

Fall Buddha Bowl Recipe

Ingredients:

  • 1/2 cup quinoa
  • 1 medium sweet potato
  • 1 medium apple
  • 1 cup shredded brussel sprouts
  • 2 cups kale – I used baby kale
  • 1/2 teaspoon lemon
  • salt/pepper to taste
  • 2 tablespoons olive oil

Maple Tahini Dressing:

  • 1/2 cup tahini
  • 1/4 warm water
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons dark maple syrup

Directions:

  • Make quinoa according to directions.
  • Cut sweet potato and apple into small pieces and shred brussels, toss with olive oil and salt and pepper to taste. Bake at 425 for ~ 25 minutes or until sweet potato is soft.
  • Place the kale in a medium bowl, add lemon, pinch of salt and tablespoon of olive oil and massage until softened. Set aside in the fridge until other ingredients are ready.
  • When all ingredients are ready mix to your liking in a small bowl and top with dressing.

Wishing You Vibrant Living,

Kate

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