Buddha Took your KOM Bowl

Name: Buddha Took your KOM Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 4-6 cups pre-cooked grains i.e quinoa, farro, spelt, bulgar; 20 halved cherry tomatoes; 4 cups broccoli chopped in bite sized pieces; 2 cups red cabbage ribbons; 2 sweet potatoes cut into 1/2 inch medallion sized pieces or 1/2 inch chunks for quicker cooking time; 2 zucchini, ribboned or spiralized; 2-3 tsp mixed herbs i.e. mixed Italian or herbs de Provence; 1 cups sprouts of any kind; 4 tbsp chopped fresh herbs i.e. dill, basil, parsley, cilantro; 4 - 6 tbsp toasted nuts or seeds of any kind to top bowl; 1/2 cup tahini; 2 tbsp tamari or soy sauce; 2 tsp lemon juice; 2 tsp maple syrup; 1/2 tsp basil; 2-4 tsp water to achieve pourable consistency

5 days ago

22

0

Buddha Took your KOM Bowl

Recipe by Dr. Kristi Funk

5.0 from 3 votes

Course: Lunch, DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour

10

minutes

Buddha bowls are wonderful, and no, there is almost no chance that Buddha will take your KOM, but we thought it was a catchy title anyway. Sometimes cleaning out the fridge or pantry is a perfect opportunity for a Buddha Bowl as we can utilize all of the veggies we can find alongside a savory sauce. We do suggest that you cook the tomatoes, though, as lycopene in tomatoes is more readily bio available if cooked, and – they do taste much sweeter roasted.

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Ingredients

4-6 cups pre-cooked grains i.e quinoa, farro, spelt, bulgar
20 halved cherry tomatoes
4 cups broccoli chopped in bite sized pieces
2 cups red cabbage ribbons
2 sweet potatoes cut into 1/2 inch medallion sized pieces or 1/2 inch chunks for quicker cooking time
2 zucchini, ribboned or spiralized
2-3 tsp mixed herbs i.e. mixed Italian or herbs de Provence
1 cups sprouts of any kind
4 tbsp chopped fresh herbs i.e. dill, basil, parsley, cilantro
4 – 6 tbsp toasted nuts or seeds of any kind to top bowl
Tahini Savory Sauce
1/2 cup tahini
2 tbsp tamari or soy sauce
2 tsp lemon juice
2 tsp maple syrup
1/2 tsp basil
2-4 tsp water to achieve pourable consistency

Directions

Preheat oven to 400°
Line 2 baking sheets with parchment
Prepare your vegetables according to the ingredient list
Take turns putting your tomatoes, broccoli, sweet potatoes, and zucchini in a bowl, spraying them with olive oil, then sprinkling them with herbs.
Put the sweet potatoes on a baking sheet and put in the oven first since they take the longest.
Put the tomatoes and broccoli on another sheet but divided on that sheet in case one needs to come out sooner than the other. Put these in the oven 15 minutes after the sweet potatoes.
Add the spiralized zucchini to another sheet. And add to oven 5 mins after the tomatoes and broccoli.
Check the veggies every 5 minutes or so and toss them around if they need it. Take them out when they are soft and caramelizing, but not too charred.
Prepare the savory sauce by combining all of the ingredients (except for the water) together in a blender or a bowl. Blend or whisk until it is smooth. Add a little bit of water at a time until it is a pourable consistency.
Assemble the bowls by putting your cooked grains on the bottom of the bowl, then add your cooked and raw veggies over the greens. Top with avocado and fresh herbs and toasted nuts/seeds. Finally drizzle with the savory sauce.