Buddha Bowl is the perfect meal for a family. Colourful, highly nutritious and so comforting!
Here is our variation of it. Quinoa with coriander and capers. Chickpeas with turmeric, olive oil and herbs. Steamed kale and broccoli. Roasted pumpkin with pomegranate molasses (leftovers). Kalamata olives. Our Smokin BBQ coconut chips instead of croutons. Vinaigrette dressing.
For the quinoa: Cook 2 cups of quinoa. Ratio 1 cup of quinoa to 2 cups of water. Rinse it thoroughly before cooking to make quinoa fluffy and less bitter. Any broth instead of water would be even better. After quinoa cooked, mix it with chopped coriander and chopped capers.
For the chickpeas: we used Micro Organic chickpeas in cans. Rinse it, place in a bowl and mix with olive oil, turmeric and any herbs. Place in an oven for 5 minutes at 190C.
Meanwhile, steam kale and broccoli. For the pumpkin: we used 3 days leftovers, which was so good, still. To make the pumpkin: brush pumpkin open sides with any oil and bake in an oven for about 20 minutes or until it’s tender. Next, cut it into slices and remove the skin if desired. Whisk olive oil and pomegranate molasses in a separate bowl and using a brush apply this mixture on pumpkin pieces. Bake them in an oven for 10 more minutes or until cooked through.
For vinaigrette dressing: 1 part of lemon juice, 3 parts of olive oil, add a little bit of salt, dried mustard powder and any herbs. Whisk all together.
Assemble all ingredients on a plate or a bowl and enjoy!