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Friday, August 23rd, 2013

Super Easy Buddha Bowl Recipe

Friday, August 23rd, 2013

Linda's Buddha Bowl (Gluten Free) - a great way to use up your veggies before they go bad!!

I know what you’re thinking, what the heck is a Buddha Bowl?! In the words of Kris Carr, “Buddha Bowls are basically veggie scrap bowls with grain and seasoning. They’re an awesome way to use up all your RAW green pals before they go bad.”

I’ve been loving Buddha Bowls lately since they are so easy to make and such a great way to use up all that produce!! If you’ve got a fridge full of veggies that need to be used ASAP then this is the recipe for you!

Linda's Buddha Bowl (Gluten Free) - a great way to use up your veggies before they go bad!!

Linda’s Buddha Bowl

You’ll need:

  • 2 cups dry quinoa
  • veggies and greens of choice – I used broccoli, arugula, shredded carrots, dices yellow squash, red onion, and frozen peas
  • 2 cloves garlic
  • sea salt & pepper
  • 2 Tbs flax seeds
  • 2 Tbs nutritional yeast a.k.a. “nooch” (learn more about the health benefits here).

In a large saucepan, heat 4 cups water. Add quinoa, cover, and bring to a boil. Let cook until the quinoa has soaked up all the water, about 10-15mins. Keep covered and remove from heat.

In  a large skillet over med-high heat, add diced onion, garlic, sea salt, and about a 1/4 cup water*. Cook for several minutes until soft.

*Pro Tip: Using water when cooking and sauteing eliminates the need for oils! This is a great little trick to keep your fat and calories lower but still retain great flavor! If the pan starts to get dry simply add a little more water to keep your veggies moist. Alternately if you want to use a small amount of organic butter or olive oil, just add water (instead of more oil) as needed to keep your veggies moist.

Next add all veggies except green leaves into the skillet. Cook until soft and adjust sea salt & pepper as needed. You can also add any other herbs or spices to your liking!

In a large bowl, add your cooked quinoa, cooked veggies, flax seeds, nutritional flakes, and raw greens and mix well with a large wooden spoon. I always add my greens last instead of cooking them. This gives them the perfect texture; not raw and crunchy but not wilted and falling apart either. Finally, adjust sea salt & pepper to taste and serve piping hot! I also like to add a drizzle of my favorite hot sauce if I’m feeling spicy!!

What I love most about this recipe is that it:

  • makes a large portion, enough to generously serve a family of 4
  • takes only 15mins to make from start to finish
  • uses items you already have on hand or need to get rid of! I used a bag of shredded carrots, a bag of frozen peas, the last bit of arugula before it went bad, etc.
  • will last for several days in the fridge so it makes great leftovers
  • can be made with any veggies you like
  • you can also add protein like shredded chicken, shrimp, salmon, or even a fried egg on top!
  • the recipe is so versatile – you could make a Mexican bowl, Asian bowl or Italian bowl by adding fresh olives, sun dried tomatoes, maybe some roasted eggplant, cut basil, and a sprinkle of feta cheese…yummm! The possibilities are endless!

Linda's Buddha Bowl (Gluten Free) - a great way to use up your veggies before they go bad!!

I hope you enjoy this recipe and remember to make it when you have a bunch of veggies that need to be used up quickly! It’s SO EASY and of course, delicious!!

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arugula broccoli carrots dairy-free dinner easy recipes gluten-free kid friendly moms real food recipes vegan vegetarian zucchini

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