Savoring Wellness: Buddha Bowl with Spicy Tahini Sauce

Indulge in a symphony of flavors and colors with our exquisite Buddha Bowl! Crafted with care and creativity, this vibrant dish features a wholesome blend of nutrient-packed ingredients including fresh vegetables, hearty grains, protein-rich legumes, and tantalizing sauces. Each bite is a harmonious fusion of textures and tastes, offering a nourishing experience for both body and soul. Elevate your mealtime with our Buddha Bowl – a delicious celebration of health, balance, and culinary delight!

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Ingredients
For the Quinoa Base
1 cup quinoa
2 cups water
Juice of 2 limes
1 tablespoon white vinegar
2 teaspoons honey or agave
1 tablespoon whole-grain mustard or Dijon
1/2 teaspoon garlic paste
1/4 teaspoon ground cumin
1/2 cup olive oil
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley

For the Curtido
4 cups shredded purple cabbage
1 cup shredded carrots
1/2 cup fresh cilantro leaves
1 cup hot water
1/2 cup apple cider vinegar
1 teaspoon Kosher salt

For the Spicy Tahini Sauce
2 tablespoons Tahini
1 chipotle pepper in adobo
Juice of 1/2 lemon
2 tablespoons plain yogurt
Kosher salt to taste

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Chapters
0:00 Intro
0:17 Quinoa
1:28 Curtido
2:58 Roasting Veggies
7:08 Honey-Lime Dressing
8:55 Spicy Tahini Sauce
9:47 Plating the Buddha Bowl

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this is probably one of the best prea
head meals which is chalk full of
vitamins and it’s pretty tasty too let
me show you how to make a budle bowl sa
Roo style come on let’s get
started a Buddha bowl is simply a dish
that consists of a base which is some
type of grain today I’ll be using quinoa
protein vegetables legumes and these
ingredients are interchangeable okay
we’re going to make our quinoa and it’s
fairly simple we’re using a 2:1 ratio
meaning two parts water to one part
quinoa bring quinoa to a boil then
reduce heat cover and allow the liquid
to evaporate did you know that quinoa
originated in the Andes Mountains of
Peru and Bolivia quinoa is labeled as a
superfood because it contains more
protein fiber vitamins and minerals than
other grains and seeds Peru is the
largest producer of quinoa in the world
World okay so our quinoa is
done as you can see all the water is
evaporated you just take a fork and
fluff it
up I’m going to transfer this to
a baking sheet with parchment
paper then we’re going to allow this to
cool for about half an hour till it’s
nice and cold so one of the items that
I’m using today is definitely one that
you have to prepare ahead of time
because it’s a pickled vegetable so cido
is a pickled cabbage today I’m using a
red cabbage but you can also use green
and I’ll also be adding some shredded
carrots and some cilantro I have about a
third of that red cabbage if you notice
I put it on another cutting board a
plastic one simply because this stains a
real deep purple and so I don’t want
that on my wood cutting board so I’m
just doing it on a plastic one and we’re
going to cut it into
thin
strips okay then we’re going to take a
mason
jar then we’re going to add our red
cabbage which we’re also going to mix in
some shreddy carrot cilantro that I left
whole leaves just got rid of the
stem and I’m just going to layer it in
the Mason jar are in that
order okay then we’re going to add a cup
of hot
water a half a cup of apple cider
vinegar a teaspoon of salt and we’re
going to place the lid
on give it a good Shake marinate for a
couple hours now we’re going to roast
some vegetables you always want to set
your oven at 375 or higher to get that
nice roasting action so the first thing
we’re going to do is set our oven at
400° sweet potatoes are a great option
when it comes to this type of dish
unlike regular potatoes sweet potatoes
are lower on the glycemic index which
means you won’t see that spike in blood
sugar and sweet potatoes are perfect for
roasting now I’ve washed them thoroughly
scrub them to remove any dirt the skin
actually has the most vit vins and so
I’m going to leave the skin on but I’m
going to cut the potato into bite-sized
pieces then I’m going to place them on a
sheet pan with parchment paper I plac
parchment paper just so that it’s less
mess going cleaning up
afterwards hit it with a little bit of
olive oil a little bit of kosher
salt some cracked black
pepper a little bit of
cinnamon not too much and we’re just
going to toss
that make sure they’re spread out then
we’re going to roast this at 400° for
about 25 to 30 minutes I also found in
the market these golden beets my wife
loves beets so I know that this will be
a treat for her and again it’s perfect
for roasting and for this I am going to
to peel the
skin and then I’m going to cut that in
half as well and in half again can you
see that do you see that
beautifulness and then we’re going to
cut them into bized pieces
again and we’re just going to hit that
with a little bit of oil
and a little bit of
salt give it a quick
toss spread it out and then this goes
into the oven at 400° for about 20
minutes okay and the last thing we’re
going to roast is asparagus now there’s
an area of this asparagus that’s a
little bit more fibrous than the rest
that we’re going to cut off and the best
way to find that is simply by bending it
and wherever it snaps that’s the piece
that you want to use do not throw this
out this can be used in vegetable stock
to make asparagus soup a lot of ideas
for the stem so don’t throw that
out okay now that I have the stems cut
I’m going to cut this in more bite-sized
pieces and again a little bit of olive
oil I like to add a little bit of
garlic kosher salt cracked black
pepper and then I like to hit it with a
little bit of lemon
juice and
then TOS
that spread it
out
and then this goes into that 400° oven
for about 10 to 15 minutes okay the last
thing we’re going to roast our chickpeas
which I drained rinse and let it dry on
some paper towels again a little bit of
olive
oil some kosher
salt going to add a little bit of
cumin and a little bit of
cayenne and we’re going to toss this
and we’re going to roast this at 400°
for about 10 to 15 minutes okay so now
we’re going to make a honey lime
dressing to that I’m adding about two
teaspoon of
honey you could also use Agave going to
add about a half a teaspoon of garlic
paste 1/4 teaspoon of of cumin a little
bit of salt I’m also adding a tablespoon
of white vinegar just for a little
sharpness and I’m also adding a
tablespoon of whole grain mustard you
could also use
Dijon and
about 1 half a cup of oil olive oil then
we’re going to take our immersion
blender and we’re going to
[Applause]
blend
[Applause]
and there you have a quick and easy
honey lime
dressing we’re adding some of that honey
lime
dressing we’re also going to add a
little bit of salt and a little bit of
pepper and some freshly cut
parsley and we’re going to mix that
around add just a little bit more
dressing don’t add all this at the same
time just little by little so that you
don’t overdress it you still want to
keep that quinoa nice and fluffy good
little
taste
mm perfect quinoa okay so most of our
components are ready to go we just have
one final thing to do and then we’re
ready to serve so you know we have to
drizzle it with some flavorful sauce
today we’re going to be making a spicy
tahini if you’re not familiar with
tahini it is roasted and ground sesame
seeds using a lot of Middle Eastern
cuisine and today I’m going to combine
it with the chipotle pepper to give it
that spicy element and it’s really going
to bring this dish
together a Chipotle pepper just one nice
size will do we’re also adding the juice
of half a lemon we’re also adding some
Greek
yogurt
about 2 tbspoon and a pinch of salt then
we’re going to
[Music]
blend okay now it’s time to Plate up
give a generous amount of quinoa as the
base
I have here some keso
Fresco you can make this totally vegan
by not adding cheese or maybe adding
some vegan cheese and then an
avocado and then last but not least we
going to drizzle it with that spicy
tahini and there you have it my version
of a Buddha bowl
Sao