Roasted Vegetable Buddha Bowl


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I kind of look at Buddha Bowl recipes the same way as I do smoothie recipes. To me, they really are “non-recipes”. You just kind of put together what you want in a blender or, in this case, an over-sized bowl and eat it. There you have it – – The Buddha Bowl.

I was recently browsing through one of my favorite cookbooks The Sprouted Kitchen by Sara Forte and she mentioned how much she liked food in bowls and I thought “Me too!” It just makes things easy and who doesn’t like “easy”?

For this Bowl, I combined whatever was left in my refrigerator (as usual) for a powerfully nutritious and yummy delicious, quick dinner for me and Bruce Almighty. Since the weather’s still a bit cool in New York, our oven’s still in play and roasting vegetables is what it’s all about. I added navy beans and farro for fiber and protein and we were ready to rock!

Makes 2 Buddha Bowls

1 1/2 cup dried navy beans; cooked according to instructions (I’m not a fan, but canned organic beans are an option.)

1 1/2 cup farro, cooked according to instructions

2 small to medium red beets

4 small to medium carrots

2 small to medium sweet potatoes, cut in wedges

1-2 small to medium tomatoes (optional)

1 bunch greens ( Collard greens, kale, or whatever works for you.), roughly chopped

1 clove garlic, chopped

sesame seeds (optional)

extra virgin olive oil

salt

pepper or chili flakes (optional)

Prepare and cook navy beans according to instructions. Preheat oven to 425 degrees. Place unpeeled beets and sweet potatoes in a roasting pan or baking sheet. Cook for 15 minutes, then add carrots with a bit of olive oil, salt, and cook for another 10 minutes. Add tomatoes (optional) at about 5 minutes left in roasting time. While beets, carrots, and sweet potatoes are roasting, heat a pan at medium heat on the stove top. Add a bit of olive oil and the garlic. Cook for just a minute. Add greens and cook for 1-2 minutes. Prepare and cook farro according to instructions. Remove carrots and beets from the oven. Peel beets and cut into thick wedges. Assemble all ingredients into your favorite bowl with a splash of olive oil and additional salt & pepper to taste. Sprinkle with sesame seeds (optional).

 

 

 

 

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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