Buddha bowls, nourish bowls, rainbow bowls, hippie bows, macro bowls, yoga bowls… these beauties have many names and have become increasingly popular over the past couple of years. These are great colorful bowls for breakfast, lunch, and dinner. They are simple to make, beautiful, nourishing, and kid friendly.
Set out bowls of various nutrient dense ingredients/toppings and let everyone make their own bowl. There are no rules – just be sure to include veggies and protein, and several colors and textures. If you take an hour over the weekend to prep some foods that take longer, your Buddha bowls will be quick and easy. Cook quinoa, lentils and some veggies like beets and sweet potatoes over the weekend. You can dress your bowls with your favorite dressing or add a dollop of hummus, tahini, salsa, or guacamole.
A bowl of quinoa with roasted kale, avocado, and a poached egg is a great go-to lunch or dinner recipes for nights when there’s “nothing” in the house to eat. It’s so much healthier, cheaper, and quicker than that pizza delivery that will leave you with a bellyache.
Roasted Veggie Buddha Bowl with Quinoa and Avocado
- 3/4 cup uncooked quinoa
- 3/4 pound cut broccoli florets
- 3/4 pound cut cauliflower florets (about 1/2 medium-sized head), cut into slightly smaller pieces than the broccoli
- 1 medium red onion, cut into 1/2-inch rings, rings mostly separated but still left “chunky” (no need to split every layer)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt, plus additional for cooking the quinoa
- 1/4 teaspoon black pepper
- 1 (12 to 14-ounce) block extra firm tofu (do not use firm or silken), removed from packaged and pressed dry
- 2 small, ripe Hass avocados
- Optional for serving: Sliced cucumbers, toasted almonds or pistachios, additional fresh mint and parsley
- Bring 1 1/2 cups water to a boil. Add 1/2 teaspoon kosher salt and the quinoa. Return to boil, cover, then reduce heat and simmer for 12 minutes, until most of the liquid is absorbed. Remove from the heat, fluff with a fork, then recover and let stand for 15 minutes. (This is the cooking process for the brand of quinoa I use. Check the package of your quinoa and cook according to its directions.) Set cooked quinoa aside.
- Place a rack in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. While the quinoa cooks and the oven preheats, place the tofu between two kitchen towels and set on a plate. Place a second plate on top, then press firmly to press out as much water from the tofu as you can, changing out the towels as needed. Dice into 3/4-inch cubes, then spread in a single layer on a baking sheet lined with parchment paper.
- Place the broccoli, cauliflower, and onion on a second baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and black pepper, toss to coat, then spread into an even layer. Place both baking sheets into your oven. Bake the tofu until dry and firm, about 20 minutes, and the vegetables until caramelized and tender, about 25 minute. Flip the vegetables once half way through, and rotate the top and bottom rack positions of the baking sheets. Set aside.
- To assemble the bowls, scoop quinoa into a bowl, then top with the roasted vegetables, tofu, and avocado, along with cucumber, almonds, and additional fresh mint and/or parsley as desired. Add any dressing, we prefer 2 tbsp olive or flax oil.