Warming Winter Buddha Bowl

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December 18, 2016

Recipe by Moon and Spoon and Yum

  • Cook: 1 hr 50 mins


Turmeric Sprouted Quinoa

1 cup dry sprouted quinoa (I use TruRoots)

2 cups water

1 tsp salt

1 tsp freshly ground pepper

1 tbs ground turmeric

1 tsp oil (I used coconut)

Petite French Green Lentils

1 cup dry petite French green lentils (I use Bob's Red Mill)

3 cups water

1 tsp olive oil

salt & pepper to taste

Paprika & Garlic Roasted White Fleshed Sweet Potatoes

2 white fleshed sweet potatoes

1/2 head garlic, cloves separated, paper intact

1 tsp freshly ground pepper

1 tbs Hungarian paprika

1 tbs coarse sea salt

4 tbs oil (or butter, or combo)

1/2 cup broccoli

1 yellow bell pepper

Wilted greens

1/2 cup cashews, 1 tbs sesame seeds


Turmeric Sprouted Quinoa

1Combine all ingredients, bring to a boil, cover, reduce to a simmer and let cook for 15 minutes. Let sit for 5 minutes before uncovering & serving.

Petite French Green Lentils

1Combine lentils, water & oil. Bring to a boil, reduce heat & simmer for 30 minutes or until desired tenderness is achieved, adding more water if needed. Salt & pepper to taste before serving.

Paprika & Garlic Roasted White Fleshed Sweet Potatoes

1Peel sweet potatoes, slice into rounds, rinse well.

2In a large pot, add potatoes and cover with cold water.

3Boil 8 minutes, or until you can pierce with a fork.

1Preheat oven to 375°F.

2On a cookie sheet, place your sweet potato rounds & cloves of garlic (paper intact).

3Using a spoon, smash each potato round slightly. Sprinkle with pepper, paprika and salt. Drizzle with oil, toss all to coat.

4Bake for 15 minutes, flip, then bake for another 15 minutes. Turn heat to 400°F, flip, and bake for 25 minutes, or until desired crispness is achieved.

5To serve the roasted garlic, simply squeeze the clove out of the paper!

1/2 cup broccoli

1steamed and lightly salted

1 yellow bell pepper

1chopped & sauteed in a dash of oil & maple syrup until beginning to caramelize.

Wilted greens

1a handful of fresh greens thrown in a slightly oiled skillet over med. heat until wilted.

1/2 cup cashews, 1 tbs sesame seeds

1toasted in a pan over medium heat in 1 tbs oil, and a pinch of salt & cayenne for about 5 minutes or until turning golden brown.


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