Drop Dead Recipes – Buddha Bowls

I’m sure you’ve all seen “Buddha Bowls” floating around Instagram and Facebook. They are a super trendy food right now, but it’s great because they are so delicious and super healthy. I’ve created this Winter Buddha Bowl full of roasted vegetables, quinoa, and a freakin’ insane miso gravy. Obviously you can substitute whatever veggies you like the most, and if you aren’t into quinoa, white or brown rice would work great, too.

Winter Buddha Bowl

200g yam, sliced 1/2″ thick

200g beet, sliced 1/2″ thick

125g carrot, sliced 1/2″ thick

125g broccoli, chopped into florets

1/2 tsp sea salt

1 tbsp coconut oil

1 tbsp sesame seeds

Preheat oven to 400F

Place vegetables in an even layer on a baking tray and roast for 30 minutes, until tender and caramelized, toss with sesame seeds.

1 cup quinoa

2 cups water

1/2 tsp salt

1 tbsp sesame oil

2 cups spinach, packed

Place the quinoa and water in a pot and bring to a boil. Reduce heat to low and let simmer 15 minutes. Turn heat off and let sit five minutes with the lid on. Stir in spinach until wilted.

Miso Gravy

2 Tbsp coconut oil

1 medium onion, diced

1 clove garlic, minced

2 cups vegetable stock

1 Tbsp miso paste

2 Tbsp flour

¼ tsp black pepper

2 Tbsp cashews

In a frying pan, melt coconut oil over medium-low heat. Add the onions, and cook until lightly browned, stirring frequently. This should take a full 10-15 minutes. Add the garlic and cook one more minute. Whisk in the flour, and cook for a 3-5 minutes until browned and giving off a nice, nutty aroma. Add the warm vegetable stock and whisk until thickened. Remove from the heat and add the black pepper and the miso. Let cool slightly and add this mixture to a blender with the cashews. Blend until smooth. If you need to thin it out slightly, add a bit more vegetable stock and re-blend.