This past Monday was my birthday! Which actually sortave sucked because it was a Monday and I worked from 7am till 8pm. Oh well, my logic was I would celebrate all week and weekend long to make up for the terrible placement of my birthday falling on arguably the worst day of the week. As it turned out, it wasn’t so bad! I have a bunch of amazing friends and family who really made my day quite enjoyable. Although there is one thing that was really annoying. My apartment complex started repaving it’s parking lots yesterday, so everyone had to part like a million miles away (ok maybe 100m across the street but STILL). The worst part was they were doing all sorts of sanding, sweeping, ripping, and spraying which left me in a giant chemical and dust induced allergy coma. I’m always in and out of the apartment all day between appointments and it really caught up with me. I had made this amazing hash-brown crusted quiche for my birthday dinner along with a giant pan of roasted veggies and I couldn’t even eat it because I was pretty sick 🙁 The good news is I did have this satisfyingly delicious Buddha bowl for lunch.
I made my first Buddha bowl last Thursday and have been hooked ever since. Guys, it is so damn good!! And no, I didn’t make up the term “Buddha bowl”. Some hipster did, as it’s described as:
Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. ~eatthis.com
(Yes, I looked up the definition of Buddha bowl. Pretty cool I know)
Anyway, I want to live in a on of these bowls. There is something so comforting about combining hearty grains, beans, and greens all swimming in a creamy sauce. More Buddha please 🙂 I stumbled upon my first Buddha bowl recipe on the Minimalist Baker’s site and it was love at first bite! I’ve made them a few ways since, however this is by far my favorite way (currently anyway) to enjoy these grainy bowls. Packed with chickpeas, red quinoa (which is crunchier than white quinoa and let’s face it, prettier), caramelized onion leafy greens, roasted butternut squash, and all topped with a hummus dressing. If you can’t get down with giant bowl of all that goodness, I don’t think we can be friends. Kidding, but seriously at least give it a try!
Hearty Greens and Red Quinoa Buddha Bowl
adapted from this recipe by the Minimalist Baker
1 bunch dino kale, deveined and chopped
1 bunch swiss chard, chopped
1 onion, sliced thin
4 cloves garlic, minced
2 Tbsp olive oil
salt and pepper, to taste
1 medium butternut squash, peeled, seeds removed, and diced
1 Tbsp coconut oil, melted
1 tsp dried sage (optional)
salt and pepper, to taste
1/2 cup hummus
1/4 cup water + more, as needed
salt, to taste
2 cups cooked red quinoa
3-4 cups cooked chickpeas
Add the onions and olive oil to a large pot/pan and cook over medium-low heat until caramelized and translucent (about 10-15 minutes). Add the garlic and cook another few minutes. Slowly add the greens and cook until tender (about 5-7 minutes).
Preheat the oven to 400. Line a baking pan with parchment paper and spread the diced squash out evenly. Drizzle with oil then sprinkle with dried sage, salt, and pepper. Gently toss to evenly coat. Place in the oven for 30-35 minutes, or until edges are brown.
To prepare the sauce, slowly whisk the water and hummus together. Add more water until desired consistency is reached.
To assemble: Toss everything in a bowl and top with sauce!