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Warm Winter Buddha Bowl

As the temperature continues to drop in many areas of the country, people become increasingly challenged to maintain a healthy diet. On a chilly day, it’s tempting to curl up on the couch with a bowl of canned (salty!) soup or greasy carb loaded takeaway. That’s why it’s so important for me to help my clients who struggle with healthy eating in the colder months. Keeping the body well nourished during the winter can be difficult, but it’s crucial to prevent weight gain and ward off those pesky germs. Here is a fantastic recipe to enjoy for lunch or dinner...

Serves: 4

Ingredients (organic if possible):
1 head Cauliflower (cut into florets)
1 Carrot (chopped into 1 inch rounds)
1 Beet (chopped into 1 inch pieces)
1 Turnip (chopped into 1 inch pieces)
1 Parsnip (chopped into 1 inch pieces)
1 can Chickpeas (drained and rinsed)
1 cup Quinoa (uncooked)
4 tbsp Tahini
3 tbsp Extra Virgin Olive Oil
1 Lemon (juiced)
1 Garlic (clove, minced)
1/4 tsp Sea Salt
4 cups Kale Leaves

1. Preheat oven to 200c degrees.
2. Place cauliflower florets, carrots, beet and turnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. 3. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.
4. Meanwhile, place 1 cup quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
5. Create your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside.
6. Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and saute just until wilted. Transfer into a bowl.
7. Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.
8. Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl.
9. Enjoy!

PS - This Warm Winter Buddha Bowl is....


Warm Winter Buddha Bowl
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