Spicy Cashew Mayo (vegan!)



Get excited, because today I’m sharing my dairy-free, egg-free, oil-free recipe for mayo!  It took me long enough to try using cashews to make a savory sauce and ever since it’s been making many appearances at meals.  The idea to make this sauce came from a vegan pop-up event in Morristown that my friend invited me to.  I was blown away by a burger I had, dripping in a drool-worthy (vegan) sauce!  I immediately thought ‘I can make that!’ and got to work in the kitchen.  With some seriously luck, I hit the nail on the head the first try and everything else is history.

The real beauty of this creamy spread is it has so many uses!  I’ve used it as a mayo, sour cream, pasta sauce, and dip. Feel free to leave the hot sauce out and add some dill, onion, and parsley to make this a ranch mayo.  Or add a cumin, turmeric, and curry to make a curried mayo. The possibilities are endless!  Over the past few weeks, my instagram has been filled with this mayo.  Whip up a batch, then tell me how you’re enjoying it!



Spicy Cashew Mayo

1 cup raw cashews*

2 large medjol dates, pitted

1 Tbsp apple cider vinegar

1/2 cup water

1 Tbsp hot sauce**

1/2 tsp salt

1/2 tsp garlic powder

*I use raw cashew pieces from Trader Joe’s because they are cheaper than raw whole cashews.

**Feel free to use your favorite sauce here (japaleno, siracha, etc.)


Soak the cashews and dates overnight or for 6-8 hours.

Add everything to the base of a high speed blender and blend, starting on the lowest speed and gradually increasing, until you have a smooth, uniform, thick texture.  Store in the fridge for up to a week.



Lemon Chia Seed Cookies


I LOVEEE chia seed baked goods. Seriously, I find myself sneaking them into most of my sweet treats. They add a wonderful crunch not to mention a healthy dose of omega3’s, protein, and a bunch of other vitamins and minerals. Currently I’ve been craving anything and everything citrus so I whipped up these lemon cookies using protein-rich teff flour and topped them off with an orange coconut glaze. Take a moment to take all that goodness in!

Teff is a grain that is not used often, however I’m trying to change that (one cookie at a time) because it has so much to offer! First, it is naturally gluten-free and adds a rich, nutty flavor to anything you are baking/cooking. Where I really think this grain shines is it’s high protein content, as well as containing a significant amount of calcium and iron. I’m all about plants packing a power punch 😉



I kept these cookies breakfast-approved by sweetening them with pureed dates, but couldn’t resist topping them with a sublime coconut citrus frosting. These are a crowd pleasure for your next weekend brunch, or on-the-go snack to answer your mid-afternoon hunger. I do have to disclose that you will want to eat all of the dough before baking these bad boys – you have been warned! Now get baking…


Lemon Chia Seed Cookies

2 cups teff flour*
1/3 cup chia seeds
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

15 medjol dates, pitted
1/2 cup almond milk**
3 meyer lemons, juiced
1 Tbsp lemon zest
2 Tbsp coconut butter 

coconut citrus frosting (recipe follows)

*I add two cups of teff grain to my vitamix and blend it into a flour.  You can also buy teff flour at most stores.

** Any plant-based milk will work here


  1.  Preheat the oven to 350 F.  Line a baking sheet with parchment paper.
  2. Whisk together the teff flour, chia seeds, baking soda, baking powder, and salt.
  3. In a high-speed blender, add the dates, almond milk, lemon juice, and coconut butter.  Blend until a thick, smooth paste forms.  Add more milk as needed to blend smooth.
  4. Fold the wet ingredients into the dry ones.  Add the lemon zest.  Mix until a dough forms.
  5. Using a melon scooper (or about 2 Tbsp of batter per ball), gently press each ball flat on the prepared baking sheet.  You can keep them close together because they won’t spread out as they cook.
  6. Bake for 15-17 minutes.  Cool on a wire rack for 5 minutes before frosting.
  7. To frost, add a small dollop of the coconut citrus frosting on the top of each cookie and gently spread out.  Once frosted, place in the fridge to solidify.  Store in the fridge in an air-tight container.


Coconut Citrus Frosting

1/3 cup coconut butter, warmed

juice of 1 blood orange

juice of 1 meyer lemon

2-3 Tbsp raw honey or agave

*any type of lemon or orange will work, I just prefer these varieties


Whisk everything together.

Citrus Cherry Chia Jam


This jam contains three ingredients, a pot and wooden spoon, and a few stirs.  It’s subtly sweet with notes of citrus and deep cherry flavor.  Totally awesome.  And when slathered on anything with nut butter it’s down right heavenly!

I posted this recipe awhile ago for blueberry fig jam which is super delicious, however I can’t always find dried figs (or afford them let’s be honest!).  I’m also extremely lazy and the thought of having to blend everything together then wash my vitamix is enough to tempt me to reach for the jarred jam at the grocery store. But in all honestly most store-bought jam is too sweet for me and if you know me, you know I basically have to make everything myself.  First I don’t like to eat any form of processed sugar and I also avoid most thickener agents used to give jams and jellies their signature texture.

For this jam, I simply simmered whole frozen pitted cherries with fresh squeezed orange juice then added chia seeds towards the end to gel everything together. The concentrated cherry and citrus flavor together is super tasty while the chia seeds add nutritional benefits as well as a texture element.  I like making a big batch of this and jarring some so I have plenty in the pantry for those times when the craving strikes!  I have found that I’ve been eating this just about every day for the past few weeks, therefore making the jarring process unnecessary.  Apparently I’m still in the honeymoon phase with this jam.  Seriously, am I the only one who latches onto a delicious food for weeks (eating it almost every day) before getting sick of it?!


I’ve been toasting up my homemade sourdough bread and slathering it with cacao almond butter before topping it off with a healthy scoop of this jam.  Every. Damn. Day.  I’ll be posting the recipe for my cacao almond butter soon and I’m working on a large post about sourdough.  So stay calm and spread this tangy jam!!

ps. If you follow me on Instagram, you may have seen a super annoying ‘engagement ring on hand’ post.  Yes I am engaged (EKKKK<3<3<3), yes I have an emerald engagement ring (bad-ass), and yes you can be assured I am making my own wedding cake.  But let’s focus on the immediate future…sharing the recipe for the grown-up cacao almond butter and citrus cherry jam sprouted sourdough sandwich that I gave you a teaser for.  Baby steps 🙂


Citrus Cherry Chia Jam

4 cups frozen pitted cherries (fresh work as well)

4 oranges, juiced

1/4 cup chia seeds


Bring the cherries and orange juice to a boil, then simmer for 10-15 minutes stirring occasionally until the fruit has thickened.  Add the chia seeds and stir until jam consistency is achieved*.  Store in the fridge for up to two weeks, or can to keep the jam for up to a year.


*remember the jam will thicken as it cools

Teaser: Cacao Almond Butter and Citrus Cherry Chia Jelly Sprouted Sourdough Sandwiches

Peanut butter and jelly has always been my thing. Didn’t really matter the format or vehicle; if there was peanut butter and jelly involved I was a happy camper. I’ve had everything from PB&J crackers (ritz were always the best) to goober’s (if you don’t know what I’m talking about you’re better off) to uncrustables (because eating crust as a kid was sac-religious). My love of PB&J took a weird turn in my early teens as I decided I was much more a PB girl than J, so my sandwiches became extremely lopsided with globs of PB and only a small slathering of J. In my later teens, the J got lost completely when I decided it was too sweet for me. Eventually I lost the bread and went straight for PB because everyone knows that’s the heart of the combination. But now in my later 20’s, I understand what’s important when it comes to this staple combination. Everything in balance plus using only the best nut butters, breads, and jelly make a killer sandwitch. So I’ve gourmet-ified my childhood favorite with a whole bunch of flare. Basically, I’ve thrown everything in your standard PB&J out the window and replaced it with clearly better options and flavor combinations. Let’s explore my grown-up sandwich:

1. It’s open faced. Open-faced sandwiches are always better. Why? Because you can hold more toppings per bread ratio. While you need top of the line bread and toppings, if you have more bread than toppings you are loosing the integrity of the sandwich. Think about it.

2. The bread is toasted. Don’t argue with logic; toasted bread is better than mushy bread. If you think otherwise I guess you are free to express your opinion, just know you are wrong.

3. Homemade toasted almond butter infused with a touch of cocoa butter replaces peanut butter for a grown-up subtly sweet and chocolaty note. Oh. My. God. This almond butter is the champion of almond butters! The cocoa butter really adds a depth of flavor that is truly unique. I’ve made almond butter with coconut oil, coconut butter, and other nut butters, however nothing comes close to the rich, velvety texture cacao butter adds. Not to mention the perfect pairing of sweet toasted almonds with a touch of chocolate. Dreams do come true…

4. That jelly though. Citrus Cherry Chia Jelly for the win! Most jellies and jams are too sweet for me. I love fruit, but I don’t love the added sugar. It’s unnecessary and it ruins the natural fruit flavor. I’ve made a jelly that uses only three ingredients; cherries, fresh orange juice, and chia seeds. Basically, I’ve made a jelly that is sweet while slightly tart, tangy, has a great depth of flavor, extremely fresh and free of preservatives, and packed with vitamins, minerals, omega 3’s, and protein. For the win!!

5. All the gooey deliciousness is spread on sourdough bread. I want everyone to walk into their kitchen cabinets, fridge, freezer, or wherever you keep your bread and toss it if it’s not sourdough. Why sourdough (besides it tastes better)? Sourdough is a fermentation of the flour that transforms your standard grain bread into a much more digestible and nutritious loaf. I’ll go into the “why sourdough” early next week when I share my first post about sourdough, so for now trust me. It’s better.

Are you drooling yet? Good. This bad-ass sandwich has been in my breakfast rotation for the past few weeks and I just can’t get enough! It makes a great snack as well, mid-afternoon or late night 😉 Stay tuned for the individual recipes for each of the components of this sandwich later this week!!!

New Year Resolution Lentils


Ah, the end of the year.  This past year has flown by and while I’ve made amazing memories and hit some pretty awesome achievements, there are still things I want to work on.

I love the last few days of the year.  It’s a cosmic limbo between the old and the new, a bridge from where you currently are and where you are going.  I believe the start of the year brings an energy that’s important to tap into.  Take some time to reflect on everything you’ve done in 2016 and where you want to be in 2017.  The most important part is to bridge that gap.  Don’t just set goals for yourself and expect them to happen because you want them to.  Take the time to figure out exactly what it will take to achieve them.


There is no better way to channel all the good energy at the start of the new year than with lentils.  Or any beans for that matter, however lentils are one of my favorites and a delicious way to ring in 2017!  Legumes and lentils are said to bring luck in the new year, and who am I to question that delicious logic 😉  This dish is a warm salad, with the base of caramelized onions and french lentils.  I love the al-dente texture of french lentils and their deep green/black color.  Not to mention they offer 9 grams of protein per serving, as well as fiber and a slew of vitamins and minerals.  Maybe that’s what makes them so lucky!


My absolute favorite thing to do these days is caramelize onions, low and slow, until they achieve a deep golden brown color and are so sweet and utterly delicious. I use them for the base of squash soups, collard greens, and just about every other vegetable you can think of.  Seriously nothing tastes bad with caramelized onions.

For this dish, I used the sweet onions as a sauce for the lentils and tossed them with cheesy roasted cauliflower and sage squash.  The result is this amazing melt-in-your-mouth warm salad that is hearty, filling, and will last you days.  I like to pair this warm salad with nutty millet, however you can use any grain you want or a crusty loaf of bread.  Trying to cut back on the carbs?  Simply serve the lentils over a bed of chopped kale or leafy greens.

Get ready for a big year on Margaret’s Dish in 2017 🙂  I have a ton of recipes and a new direction that I’m excited to share.  I wish you all a happy, healthy, and prosperous new year!


New Year Resolutions Lentils


2 cups dry french lentils, soaked overnight or for at least 3 hrs


1/4 cup olive oil

3 cups sliced onions


1 medium cauliflower, cut into small florets

1 tsp each garlic powder and onion powder

1 Tbsp olive oil

3 Tbsp pecorino romano cheese*


3 cups diced butternut squash (about 1/2″ pieces)

1/2 tsp each garlic powder and onion powder

1/2 tsp dried sage

1 Tbsp olive oil


4 large carrots, diced

4 stalks celery, diced

4 cloves garlic, minced

2 Tbsp olive oil


pecorino romano cheese, for topping*

salt and pepper

*to make this recipe vegan, sub nutritional yeast 1:1 for pecorino romano cheese


  1.  Add the onions and 1/4 cup olive oil to a pan on medium heat.  Get the onions sizzling, then turn the heat down and let them caramelize on low for 1-2 hours, stirring every 20 min or so to prevent burning.  This step seems long and unnecessary, but trust me it makes the dish!  While the onions are doing their thing, you can prepare the rest of the salad, have a glass of wine, and go for a nice walk with your dog (hint: new years resolutions!).
  2. Preheat the oven to 400 F.  Line a two baking sheets with parchment paper.  Toss the cauliflower florets with 1 Tbsp olive oil,  1 tsp each garlic and onion powder and 3 Tbsp pecorino romano cheese.  Sprinkle with salt and pepper.  Lay the seasoned florets on the one of the prepared baking pans in an even layer.  Toss the squash with 1 Tbsp olive oil, 1/2 tsp each garlic powder, onion powder, and dried sage.  Season with salt and pepper then place in the other baking pan, in one even layer.  Bake both for 35-45 minutes, stirring every 10 minutes or so.  When the edges are crispy on the squash they are done.  The cauliflower will start to turn golden brown when ready.
  3. Drain and rinse the lentils, then place them in a pot with 3-4 inches of water over the top of the beans.  Add a pinch of salt to the water, then bring to a boil.  Immediately turn down to a simmer and place a lid over the lentils.  Simmer for 15-20 minutes, or until the lentils are cooked to your preference. Drain the lentils when cooked.
  4. Saute the garlic in a pan with 2 Tbsp of olive oil over medium heat until golden brown, add the carrots and celery and saute for 3-5 minutes or until vegetables are tender.
  5.  To assemble add the lentils in a large bowl and toss with the caramelized onions. Add the sautéed carrots and celery and toss to combined.  Gently mix in the roasted cauliflower, squash, and a generous handful of cheese.


Tempeh Sausage Crumbles



First, I’d like to say that I don’t think I’ve had lunch in the past two weeks that hasn’t involved sweet potatoes.  Check my instagram.  I’m a junkie.

In all seriousness, I can’t get enough!! Something happens to me in the fall and I go into sweet potato overdrive.  Purple sweets, jersey sweets, orange sweets, and new variety (to me anyway) called Murasaki sweet potatoes.  They were on display at Trader Joe’s, so naturally they turned into a impulse buy.  Super delicious btw, just read their description:

“An exotic alternative to traditional sweet potato varieties, Murasaki sweet potatoes are an eye-catching addition to any plate.  Striking purple skin enrobes lightly colored flesh, with a chestnut-y flavor and slightly fluffy texture that’s at home in savory or sweet preparations.”

Bad-ass.  And tasty to boot!!  But enough sweet potato rant.  Today I want the star to be my tempeh sausage (which happens to go swimmingly with roasted sweet potatoes 😉  I’ve always loved sausage; there’s something super comforting, hearty, and home-y about it.  My mom would always make it in a big pan with chicken thighs and potatoes as well as sliced thin with broccoli-rabe.  I always preferred the latter option as sweet and flavorful fatty sausage pairs so well with bitter and intense broccoli-rabe.  So I set out to make the perfect veggie-version of a childhood favorite.


I turned to tempeh, which is my go-to hearty veggie ingredient for just about any meat dish.  I’ve used it to make avocado salad, sandwich bread, pizza crust, and bacon to name a few.  Not to mention the health benefits of tempeh!  I’m all about taste first, but health not far behind.  And when something that just happens to be amazingly healthy also can be turned into a super yummy dish, than I’m practically glowing.

The key to this sausage is all the seasonings.  Caramelizing the onions first is extremely important because that’s where the sweetness comes from in the finished sausage.  All the other seasonings blend perfectly to create my childhood memory of juicy, flavorful sausage that I greedily eat atop greens of all varieties, not just broccoli-rabe.  Hey, when something is this good there’s no limitations to it’s veggie parings!


*This sausage came out so good I will be making a thanksgiving stuffing with it, so stay tuned!!  Meat eaters and veggie-lovers alike will want a spoonful of stuffing made out of these veggie crumbles come the holidays 🙂


Tempeh Sausage Crumbles

1 package tempeh, diced

1/2 yellow onion, diced

1 Tbsp olive oil

3 garlic cloves, minced

1/4 cup soy sauce or tamari

1 tsp spicy brown mustard

2 tsp fennel seeds, crushed

1 tsp oregano

1 tsp basil

1/4 tsp sage

1/4 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp red pepper flakes (optional)

salt and pepper ( to taste)


  1. Saute the diced onions and olive oil on medium-low heat for 30 minutes, or until translucent.
  2. While the onions are sautéing, crumble the diced tempeh into a bowl and add the rest of the ingredients (besides the minced garlic and salt/pepper).  Toss to combine.SONY DSC
  3. Turn the heat of the onions up to medium, and add the garlic.  Saute for 1 minute, or until the garlic is fragrant.  Add the seasoned tempeh.
  4. Cook for 5-7 minutes, or until the tempeh is fully heated.  Allow to cool completely before storing in a air-tight container in the fridge.  The sausage crumbles will last up to 5 days in the fridge.



Mini Pumpkin Spice Banana Buckwheat Muffins


Guys, I’ve slipped up.  It’s been a really long time since I’ve posted and I have about 3778493 recipes to share with you.  Ok maybe not quite that many, but I need to stop letting life get in the way of  my food-sharing.  Nothing is more important to me than bringing you delicious recipes to make your days a little bit tastier. I’m going to try harder, starting with these adorable mini muffins.  They’re naturally gluten free thanks to buckwheat flour, naturally sweetened with ripe bananas and a touch of maple syrup, and bursting with pumpkin spice flavor.  I didn’t have any mini-muffin wrappers on hand when I went to bake these, so I made my own out of parchment paper.  It’s super easy and actually is a great wrapper because it’s non-stick so you don’t loose one bit of these tasty goodies!


Let’s see…they make your house smell amazing while heating up the kitchen on those cold fall days, they are all sorts of healthy, and who doesn’t like a fresh baked muffin?!  I don’t think I need to sell these little guys any more – brighten up your morning with a few of these bite-sized muffins.  Oh – that’s the best part.  Because they are mini, you can totally have more than one and not even feel bad about it 😉


Mini Pumpkin Spiced Banana Buckwheat Muffins

yields 30 mini muffins


1 1/2 cups buckwheat flour

1/2 cup rolled oats (use gluten-free if necessary)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla

3 Tbsp maple syrup

3 Tbsp almond butter

4 ripe bananas (the spottier the better!)

2 flax-eggs*

2 Tbsp ground flax seeds

1 1/2 tsp pumpkin spice mix



Preheat the oven to 375 F.  Line a two mini-muffin pans with parchment paper** (or you can use regular mini muffin tins).

Whisk together the flour, oats, baking soda, baking powder, salt, dry flax-seeds, and pumpkin spice.  In a separate bowl, whisk together the bananas, flax-eggs, almond butter, maple syrup, and vanilla.  Slowly add the dry ingredients to the wet ones and gently mix until just combined.  Top with extra oats and coconut sugar, if desired.

Spoon a heaping tablespoon into each muffin tin and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool completely on a cooling rack before storing.

*1 flax egg = 1 Tbsp ground flax seed mixed with 3 Tbsp water and allowed to sit for 5 minutes to ‘gel’.

**to make muffin tins out of parchment paper, cut the parchment paper into strips about 3×4″ and gently press them into each muffin hole.

Smoky Black Bean Zucchini Burgers

These burgers tho.  O.M.G.  If you are looking for a wimpy, dry, puck-like veggie burger than you can stop reading now.


Ha.  Like anyone is looking for that.  These burgers are juicy and flavorful; basically everything you want out of a good burger.



It was my birthday earlier this month and I was craving a big ol’ burger with all the fixings.  I’m talking mile high and stuffed with my favorite condiments: caramelized onions, avocado, (tempeh) bacon, and sweet potatoes (in any form).  Now in the past, I’ve had some disappointing veggie burgers and sadly I’ve made some disappointing veggie burgers.  It’s hard to make a “meaty” texture that doesn’t taste grainy and remains tender on the inside.  Too much flour and the burger not only dries out, but it starts to taste more like a whole grain patty than a burger.  Not enough flour and the burger won’t hold it’s shape and you’re left with a pile of mush.  Both have happened to me.

This time I went for a minimalist approach, using only black beans, zucchini, and flax seeds as a base.  Perfection!  They came out crunchy on the outside and juicy on the inside.  The zucchini adds an extra level of moisture that helps keep these burgers from drying out and with a few Tablespoons of ground flax seed keeps everything together without the use of extraneous flours.  After the addition of chili powder, smoked paprika, and cumin, these burgers truly are one of the few perfect veggie burgers I’ve made/tasted.  I’m super happy with how they turned out and ate these babies for a week straight.  Whip up a batch, lay out your favorite burger toppings, and dinner (or lunch!) is served veggie style 🙂


Black Bean Zucchini Burgers

3 cups cooked black beans (about 2 cans)

1 cup grated zucchini*

1/4 cup finley diced red onion

2 garlic cloves, minced

2 Tbsp ground flax seed

2 tsp smoked paprika

2 tsp chili powder

1/4 tsp cumin

dash cayenne pepper (optional)

salt and pepper, to taste

*if the zucchini is organic leave the skin on, otherwise peel


  1.  Preheat the oven to 400F and line a baking sheet with parchment paper.  Mash 2 cups of the black beans.
  2.  Place the zucchini in a dishtowel and squeeze as much liquid out of it as possible.  Place in a bowl.
  3.  Add the mashed beans, onion, garlic, flaxseed, and spices the the bowl with the zucchini and mix until well combined. Add the cup of whole black beans and gently fold in.
  4.  Form into 6 patties and place on the lined baking sheet.  Bake for 15-20 minutes, flip the burgers, then bake another 10-15.
  5.  To freeze: cool patties completely on a cooling rack, then place in a air-tight container.

Cheesy Roasted Chickpeas


Chickpeas are on of those super versatile ingredients that are easy to transform into different dishes from breakfast to dessert and everything in between.   One of the simplest ways to enjoy these little beans is roasting them for a quick and healthy snack.  I already have recipes posted for savory spiced and maple cinnamon roasted chickpeas, and today I’m sharing my recipe for these cheesy roasted beans.  Let’s be honest; give me anything covered in cheese and I’m one happy girl! Only nowadays I’m trying to keep my dairy consumption to a minimum, so I sought out a dairy-free way to get these crispy, crunchy, cheesy bites!


Instead of cheese I used nutritional yeast.  It has an amazing cheesy flavor while also adding a ton of vitamins, minerals, and additional protein!  But don’t just take my word for it, make these for yourself and tell me they don’t remind you of cheese-its…:)

Oh,  how cute is this new cutting board I got for my birthday?!


Cheesy Roasted Chickpeas

3 cups cooked chickpeas (about 2 cans rinsed and drained)

2 tsp olive oil

1/4 cup nutritional yeast

1/2 tsp coarse ground sea salt

pinch black pepper

pinch cayenne pepper (optional)



  1. Preheat the oven to 400 F.  Line a rimmed baking sheet with tin foil, then parchment paper.
  2. Gently dry the beans by laying them out on a towel (or paper towel) and gently rolling them around.  Place in lined baking sheet and spread out into one layer.
  3. Drizzle with olive oil and gently roll them around to evenly coat.  Sprinkle with salt, pepper, and nutritional yeast and roll around again to evenly coat.  Add more salt/yeast per taste.
  4. Bake for 20-25 minutes, stirring after 15 minutes.  Allow to cool completely (they will crisp up as they cool).


Hearty Greens and Red Quinoa Buddha Bowl


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

serves 4


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!