Like I stated in my last post, I haven’t been feeling super meaty dishes lately and have been craving vegetables. Now that it is fall, I thought I would make a fall inspired, vegetarian Buddha bowl. It was so simple!
I started by peeling and dicing a butternut squash, washing and preparing brussels sprouts and cauliflower and laying them out on a baking sheet. I drizzled olive oil, fresh pepper and pink Himalayan salt on all, for the brussels I added some dried garlic, and for the cauliflower I added some turmeric.
I then placed the sheet in a 400 degree oven for 30 minutes, flipping halfway through.
While the vegetables were baking I cooked a cup of quinoa in my rice cooker and layed out a small bed of greens in two bowls.
Once the quinoa and vegetables were done I placed everything together, drizzled with franks red hot sauce and Rennes honey mustard salad dressing. Next time I think I will make my homemade cranberry sauce to put on top. What I love about these bowls is that they are so nutritious and versatile. They can be made with basically any vegetables you have in your fridge and any protein. For different mixes you can just change up the dressings /sauces that harmonize well with the flavours!