I know, I know, Buddha bowls are all the rage right now. But for a good reason! Roasted or sauteed vegetables over a bed of rice, draped in a creamy sauce. They simply are the best. This version has kale, sweet potatoes, tomatoes, and onions but you can add different veggies to spice it up. My personal favorite is brussel sprouts and baby potatoes.
- 1 cup rinsed quinoa
- 2 cups water
- Chicken or vegetable broth
- Sweet Potato ribbons (from Trader Joes) or just slice and peel the sweet potato into thin pieces
- Kale, chopped
- 1 tomato chopped
- 1/2 onion chopped
- Sauce and spices of your choosing. I used rosemary, cumin, and garlic in the quinoa. Then tossed garlic in with the veggies while they were simmering.
- Heat water with quinoa until it boils. Once boiling, cover and simmer for 15 minutes or until all the water has been absorbed. Add spices.
- Sautee sweet potatoes and onions for 5 minutes while quinoa is simmering. Add Kale and cook for 3 more minutes.
- Add tomatoes and a little broth to the veggies. Cover and simmer for 5 minutes.
- Assemble Buddha bowl: Pour quinoa in the bowl first, then the veggies. Pour sauce over in a spiraling fashion and sprinkle with chia seeds if desired.
Instead of a sauce such as tahini, I often like to just add a spoonful of hummus. When you mix it up, the quinoa and vegetables become really creamy and delicious.