Meatless Monday: Spicy Quinoa Vegetable Buddha Bowl

A “Buddha Bowl” is the affectionate name given to the hearty and delectable grain, vegetable

and protein combos that I first experienced at one of my favorite vegetarian restaurants.

Their “Bowls” usually featured brown rice, seasonal greens and root vegetables, seaweed,

and tofu.

Over the years, I have experimented with my own Buddha Bowls at home–using whatever fresh

seasonal, organic ingredients I have on hand–and the results are always tasty, nourishing and satisfying.

Today I used leftover tri-color quinoa, baked tofu and black beans from yesterday’s supper.

I simply added the remaining fresh, organic kale, brocolli, mushrooms, carrots and scallions from my

local farmer’s market to create this delectable dish that is fit for a Buddha.

I love to eat this–and most of my meals–in one of my own handmade, food-safe ceramic bowls.

Everything just seems to taste better that way!

It all adds up to a quick, easy and delicious twist on my old favorite.

I usually devour this with a spoon!

Spicy Quinoa Vegetable Buddha Bowl

Serves 2

Ingredients

2 cloves organic garlic, sliced

A few sprigs fresh parsley

2 organic carrots, sliced

1 cup organic mushrooms, sliced

1 cup organic brocolli, cut into florets

1 cup organic kale, sliced

1 cup cooked organic tricolor quinoa – or prepare from scratch

2/3 cup leftover baked organic tofu or firm tofu, cubed

2/3 cup leftover cooked organic black beans – or cook from scratch

1/2 cup organic scallions sliced

3 teaspoons organic coconut, olive or toasted sesame oil (optional)

1/2 teaspoon Himalayan sea salt

1 tablespoon Braggs Liquid Aminos

1 teaspoon organic hot sauce

1 tablesppon dried red pepper flakes

Directions:

Wash and cut vegetables.

Add filtered water to bottom of steamer pot.

Add parsley and sliced organic garlic to the water.

Bring to a boil.

Add carrots, mushrooms and brocolli stems to steamer basket and for five minutes.

Add brocolli florets and continue steaming.

Add pre-cooked quinoa, tofu and black beans to steamer basket and allow to warm through.

Add sliced kale.

Drizzle 2 teaspooons of coconut, olive or toasted sesame oil over the kale. (Oil is optional)

Sprinkle Himilayan sea salt over the kale.

Stir kale lightly with fork to distribute the oil and sea salt.

Steam for 2-3 minutes.

Turn off flame and allow ingredients to sit for one minute.

Lift steamer basket off of the base and place contents into a bowl.

Add Braggs Liquid Aminos, hot sauce, 1 teaspoon oil and red pepper flakes to the flavorful

vegetable water in the steamer base.

Pour this sauce over the vegetables in the bowl.

Garnish with fresh scallion slices.

Sprinkle more red pepper flakes over vegetables, if desired.

Serve and enjoy!

Have you ever made healthy, delicious “Buddha Bowl” meals at home?

What are your most enjoyable combinations?

Do you have favorite dish that you like to eat from?

What does your favorite dish look like?

Share your thoughts and comments with us.

“Shared at Thank Goodness It’s Monday”

“Shared at Tasty Tuesday”

“Shared at the FitDish Link Up”

“Shared at the Healthy Living Link Party”

“Shared on Waste Not Want Not Wednesday”

“Shared on Kind and Healthy Fridays“