Buddha bowls. Also known as glory bowls. And a bunch of other funny names. You may have seen them on the menu at hippy-ish vegan cafes or in throwback vegetarian cookbooks from the 70s. So what are they? Buddha bowls are just warm salads, filled with nutrient-dense ingredients like cooked veggies, grains, and toppings. While the name is kind of a joke, Buddha bowls are perfect for this time of year; the month between Thanksgiving and New Year’s Eve when you’re pummeled by all the sweets, all the time. They’re a little bit of nutritional zen in the chaotic, sugar-high world that is December.
These root veggie buddha bowls are our secret weapon for staying healthy and grounded during the holidays. We like to think of lunch salads and bowls as a nutritional insurance policy; eat one early in the day and you’ll be ready to tackle that office party later. Meaning…. that accidental dinner of Christmas cookies and mulled wine is okay (really, it is) in the context of an otherwise healthy diet. So channel your inner Buddha early with these simple and satisfying root veggie buddha bowls. And then go party. Mindfully, of course 😉
- ⅓ cup dry black rice
- 1 large beet, cut into 8 wedges
- 1 large carrot, cut into sticks
- 1 small sweet potato, cut into sticks
- 2 parsnips, cut into sticks
- olive oil
- salt and pepper to taste
- ¼ cup roasted almonds, roughly chopped
- ¼ cup tahini paste
- ¼ cup warm water
- 1 tbsp apple cider vinegar
- 1 tbsp gluten-free soy sauce
- ½ garlic clove, minced
- Preheat the oven to 400 degrees F. Place the cut beet, carrot, sweet potato, and parsnips in a single layer on a baking sheet. Drizzle the veggies with olive oil, sprinkle with salt and pepper, and bake for 30 - 40 minutes until lightly browned, flipping halfway through.
- Meanwhile, cook the rice. In a small saucepan, add ⅓ cup rice, ⅓ cup water, and a pinch of salt. Bring to a boil, then reduce to low and simmer for 30 minutes (or cook according to package instructions).
- While the veggies and rice are cooking, make the dressing: In a small bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing.
- When ready to serve, divide the veggies between two bowls, add a ½ cup cooked rice to each bowl, drizzle with tahini sauce, and top with roasted almonds.
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