Winter Harvest Buddha Bowl
/This bowl is the ultimate make ahead bowl that can be assembled in minutes when you’ve taken a few steps ahead of time. I love this bowl because it’s colorful, rich in detoxifying fiber and spotlights two of my favorite crucifers, broccoli and cabbage. The winter harvest focuses on these hearty, woody vegetables along with root veggies like the butternut squash also featured here. And you can sub in cauli-rice for the quinoa if you enjoy a lower-starch or grain-free bowl.
Ingredients
For the bowl:
2 heads broccoli, cut into crowns
1 butternut squash, peeled, sliced into 1 inch chunks
4 cups shredded kale or purple cabbage
2 tablespoons avocado oil (or avocado spray)
1 cup quinoa (or cauli-rice)
1.5 cups broth - mineral or bone broth
1/2 cup pumpkin seeds
1/2 cup dried cranberries, sweetened with apple juice
Sea salt
Optional: 1 piece kombu, Japanese seaweed
Dressing:
1/2 cup tahini
1/4 cup extra virgin olive oil
1/4 cup pure water
1 teaspoon cumin
Juice from 1/2 lemon + 1 tsp lemon zest
1 tablespoon grainy mustard
1/2 tsp garlic salt or sea salt
Instructions
Preheat oven to 425.and line two baking sheets with parchment paper. Toss the butternut squash in a bit of avocado oil and spread across the sheet. Toss the broccoli in avocado oil and spread on another sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned.
Combine the quinoa, (optional kombu) and water (or broth) in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Remove kombu. Fluff with a fork and set aside.
Heat remaining olive oil in a large skillet over medium-low heat. Add kale or cabbage and sauté until wilted (about 3 to 5 minutes). Turn off the heat.
Make dressing by mixing all ingredients in a small bowl and whisk until smooth and creamy.
Create bowls by adding a few spoonfuls of quinoa to a shallow bowl and design your own masterpiece with all the items, drizzle with dressing and top with pumpkin seeds and dried cranberries. Enjoy!
