Conscious Deconstructed Buddha Bowl.
By Jackie DeKnock GOURMET WELLNESS, Mind Mindfulness
June 12, 2020
Yes, I agree with you, this delicious dish is lengthy and includes A LOT of healthy ingredients, BUT enjoy the moment, being mindful and creating your own delicious taste of Morocco Buddha Bowl! And of course you can customize it and create your own DIY bowl, fill your boots (or bowls)!!
- Prep: 10 mins
- Cook: 25 mins
-
10 mins
25 mins
35 mins
- Yields: Servings 4
Ingredients
1 large sweet potato, cubed into bite-sized pieces
Coconut oil (preferred) or extra-virgin olive oil
Himalayan sea salt & freshly ground black pepper
1 1/4 cups white or tricolour quinoa, well-rinsed
2 cups packed shredded baby spinach, coarsely chopped
Handful of fresh mint, parsley, cilantro, coarsely chopped
Moroccan-spiced chickpeas:
1 tablespoon extra-virgin olive oil
1 tablespoon each - cumin & chili powder
1 teaspoon ras-el-hanout, Moroccan spice blend (optional)
Dash of each - cinnamon and cayenne, to taste
1 teaspoon Himalayan sea salt, to taste
Freshly ground black pepper, to taste
4 cups canned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
4 cups fire roasted diced tomatoes
Tahini Sauce:
1 tablespoon raw, unpasteurized honey
Method
Prepare Sweet Potatoes.
Preheat your oven to 400 F/205 C. On your baking sheet, lay out the sweet potatoes, drizzle with coconut oil, & season with salt & pepper. Bake for 20 minutes 20 Minutes until potatoes are roasted.
Prepare quinoa.
In a medium saucepan, combine the well-rinsed quinoa and 2 1/2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes 15 Minutes, then let stand covered for 10 minutes 10 Minutes off the heat. Fluff with a fork and set aside.
Make Moroccan-spiced Chickpeas.
Heat olive oil in a large skillet over medium heat. Add onion; saute until soft. Add the garlic, spices, seasoning and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes 20 Minutes while you prep the other ingredients.
Mix tahini Sauce.
Add tahini, maple syrup and lemon juice to a mixing bowl, whisking to combine. Add hot water until you have a 'pourable' sauce. Set aside.
To serve, divide the quinoa between 4 bowls. Top with sweet potatoes, chickpeas, vegetables, & avocado slices. Top bowls with a drizzle of tahini sauce, garnish with fresh herbs, sprinkle with currants & squeeze with fresh lemon juice! Best when fresh, although leftovers will keep a few days in the fridge. Voila!
{GF/DF/V}