My idea of the perfect weeknight dinner is this…
Healthy, fresh, flavorful fruits and veggies – with lots of textures and flavors – all jammed into one big bowl and topped with a flipping delicious sauce.
It’s what I eat…most of the time. You might remember that from this, this and this.
If you’re new to the concept, a Buddha bowl is basically a hearty, plant-based salad on steroids. It typically includes a whole lotta greens, grains, beans, nuts, seeds, fruits and veggies all rolled into one and tossed with somethin’ saucy – like chimichurri, pesto, hummus, tzatziki, the list goes on and on and on.
And the reason I love em’ so dang much is because they’re the quickest, easiest, empty-the-fridge-and-get-dinner-on-the-table-fast type of sitch known to woman.
Plus they’re good for you and ten thousand percent customizable to meet your food mood exactly where it is.
I had a hankering for something sweet, and rather than eating my weight in these oatmeal cookies, I decided to get my sugar fix with a high-intensity nutrient boost from a well-balanced bowl.
I chose roasted sweet potatoes, apple slices, dried mulberries, black currants and a maple-y dressing to cure the crave.
For greenage, I shredded raw kale and added microgreens, but if you prefer spinach and sprouts, make that swap! Remember: choose your path. Customization is the name of this game.
About that protein. I kept things pretty straight-forward and went with tri-colored quinoa, pumpkin seeds, pistachios and a tahini-based sauce.
Check her out…
Sweet Green Harvest Bowl w/ Maple Tahini Dressing
For the Bowl:
- 2 cups tri-colored quinoa, cooked according to package
- 1 sweet potato, peeled and sliced into ½ moons
- ½ red onion, thinly sliced
- 1 tablespoon coconut oil, melted
- ½ teaspoon sea salt
- ½ Honeycrisp apple, thinly sliced
- 1 cup of kale, shredded
- 1 tablespoon black currants
- 1 tablespoon white mulberries
- 2 tablespoons pumpkin seeds, toasted
- ¼ raw pistachios, shelled
- Handful of microgreens
- Preheat oven to 425°.
- On a parchment lined baking sheet, toss sweet potatoes and red onion with melted coconut oil and ½ teaspoon of sea salt, and roast until tender, about 20 minutes.
- While veggies roast, prepare the dressing (below).
- Spoon cooked quinoa into a bowl and top with roasted veggies and remaining ingredients.
- Drizzle Maple Tahini Dressing over and enjoy!
For the Maple Tahini Dressing:
- 2 tablespoons of tahini
- Juice of ½ of a lemon
- 3 tablespoons of water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder OR 1 garlic clove, peeled and minced
- ½ teaspoon nutmeg
- Sea salt and pepper, to taste
- Add all ingredients to a bowl and whisk to combine. If dressing is too thick, add more water until desired consistency is achieved.
Have some fun with this one. Add to it, subtract from it, mix it up, have your way with it.
You do you.
And then tell me all about it in the comments below.