Asian Inspired Buddha Bowl
ChampagneYogiThis delicious Asian inspired Buddha Bowl recipe takes less than 30 minutes to prepare, is bursting with flavor, packed full of nutrition and beautiful to look at. It is loaded with an abundance of colourful vegetables, and topped with a dreamy creamy ‘peanut’ sauce with just a smidge spice. Of course, if you can handle spice feel free to personalize the amount of kick. For nights when you are looking for an easy, healthy and satisfying entree, this recipe is for you!
My girls and hubby are also huge fans of buddha bowls. We could honestly eat them every night. They never get boring. Just vary the veggies and sauce and voila, you can create a whole new dish. I love that it’s so easy to make and it’s perfect for using up any vegetables left in the fridge at the end of a week.
Quinoa is my prefered alternative grain to rice. Some call it a pseudo-grain as it is actually a seed, however it is also a low FODMAP food that is rich in protein and fiber. It contains all 9 essential amino acids and is naturally gluten free.
As a time saver I buy sprouted quinoa whenever I can, but will also soak non sprouted quinoa overnight to release the bitter natural coating of saponin (this is the bitter taste which repels insects and birds). Soaking also increases digestibility and for those of us with sensitive GI’s, this is a must! I give very specific instructions for soaking, be sure to give it a try and see if you notice any difference with taste but also with you tummy. If you want to take it a step further, try fermenting while you soak. Just a couple tablespoons of kefir “pre-digests” the quinoa making it even more digestible.
But feel free to substitute with your favourite grain, or serve on a bed of wilted mixed greens or fresh salad greens. If you ever find yourself stuck with what to make for dinner whip up a buddha bowl. And be sure to try my Rainbow Bowl.
- 1/4 cup smooth peanut or almond butter
- 1/4 cup water
- 1 tbsp coconut aminos
- 1 tbsp fresh squeezed orange juice
- 1 tsp sriracha sauce optional
- 2 teaspoons fresh ginger minced
- 2-3 garlic cloves
- Salt to taste
- 1 cup quinoa
- 2 cups warm water
- 1 tbsp apple cider vinegar or 2 tbsp kefir
- 2 golden beets sliced and skin removed
- 8 bunches of baby bok choy rinsed
- 1 cup of romanesco
- kraut of choice
- ½ avocado sliced
- black sesame seeds to garnish
- Rinse quinoa thoroughly, then soak overnight at room temperature. Rinse thoroughly until all bubbles are gone and your water runs clear. To cook quinoa, add to a saucepan with 1 cup of water, bring to a boil, then reduce to a simmer and continue to cook for an additional 12 minutes. Fluff with a fork, and store in a sealed glass container in the refrigerator.
In a large saucepan, insert a steamer basket and top with 1-2 inches of water – be sure to keep the water level under the basket. Bring to a boil, then reduce to a low/medium heat.
Place romanesco, bok choy and beets in the basket and steam for approx 5-6 mins. Veggies should be tender when pierced with a sharp knife, but they should still have a nice crunch.
In a bowl, build your buddha bowl starting with a spoonful of quinoa, followed by veggies. Top with kraut and avocado and a healthy drizzle of spicy peanut sauce. Serve with a sprinkle of black sesame seeds.
Enjoy!
Not sure how to get started with your healthy lifestyle? Be sure to download my Free Healthy Habits Grocery List to help you get started.
If you try this recipe, let me know. I’d love you to pin it on Pinterest or share it on Facebook Post your re-creation on Instagram (tag me @amandavs and #amandavs, #healthyissexy) I’d love to see how it changes your day.
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XO