My blog posts are less frequent these days. I’ve got a ton on my plate still so here we are. Soon enough, I’m hoping to be posting a lot of more content (including a ton of fitness) but for now, a recipe or two a week is all i can manage!
I made this bowl mostly because I’m obsessed with za’atar seasoning. It’s a middle eastern spice blend of savoury spices like sumac, oregano, thyme and sesame seeds. It’s got a lemon-y hint to it and I just love it on roasted veg. So I thought, why not give a buddha bowl a go. The results were DELISH. You could sub butternut squash for sweet potato here or green beans for zucchini. The bottom line with this recipe? It’s chock full of veggies which means it’s high in fibre and nutrients. Winning. Here it is. I hope you give it a try!
for the bowl:
- 1 cup cooked quinoa (I cook mine in veggie stock)
- 2 cups butternut squash (cubed)
- 1 medium zucchini (sliced and halved)
- 2 cups brussel sprouts (de-stemmed and halved)
- 2 cooked chopped beets (I used @lovebeets which are conveniently available at Costco!)
- 1 cup frozen shelled edamame
- 2 cups frozen broccoli
- 4 cups chopped kale
- 1 can chickpeas (drained and rinsed)
- juice of 1 lemon
- 1 tsp garlic powder
- 1 tbsp evoo + 1 tsp (for chickpeas)
- salt and pepper to taste
- za’atar seasoning to taste (~2 tbsp for roasted veg + 1.5-2 tsp for chickpeas)
for the dressing:
- 1/4 cup tahini
- zest of 1/2 lemon
- juice of 1 lemon (~ 2 tbsp)
- 1 tsp pure maple syrup
- 1tbsp toasted sesame oil
- 1 tbsp coconut aminos
- 2 scallions
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 – 1/2 cup hot water (to thin as needed)
Preheat oven to 400 F and line a baking sheet with parchment paper. Toss butternut squash, zucchini and brussel sprouts in evoo, garlic powder, salt, pepper, za’atar seasoning (~ 1.5-2 tbsp). Roast for 15 mins, flip and roast until golden brown (about 15-20 mins).
While the veggies are roasting, steam kale broccoli and edamame. Squeeze the juice of 1 lemon over steamed veggies.
Toss chickpeas in 1 tsp evoo, za’atar seasoning and salt and pepper to taste. Roast the chickpeas (either in the oven on a parchment lined baking sheet at 400 F until crispy) or for 15 mins in an air fryer (being sure to shake the chickpeas every 5 mins).
Make your green goddess dressing. Blend all ingredients except for the water. Add water to thin as needed.
Assemble your bowl. This recipe makes 2 bowls, so I like to start the base with quinoa, kale and butternut squash and build from there. Add roasted veg, steamed veggies and beets. top with crispy chickpeas and drizzle with your sauce. This bowl is UNREAL. Do it. Go. Now.