Build-Your-Own Buddha Bowl Bar

Recipe details

Yield

6 people

Prep time

30 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 1½ cups Quinoa, rinsed
• 3 cups Water (for quinoa)
• 2 large Sweet potato, peeled and cut into ¾-inch cubes
• 1 large head Broccoli, cut into florets
• 1 (15 oz) can Canned chickpeas, drained, rinsed, and patted dry
• 5 tbsp Olive oil, divided
• to taste Salt
• to taste Black pepper, freshly ground
• 1 tsp Smoked paprika
• ½ tsp Ground cumin
• 2 large Avocado, sliced
• ¼ head Purple cabbage, thinly shredded
• 2 medium Carrots, peeled and julienned for pickling
• ¼ cup Rice vinegar
• 1 tbsp Granulated sugar (for pickled carrots)
• 1 cup Frozen shelled edamame, thawed
• ⅓ cup Tahini
• 3 tbsp Lemon juice, freshly squeezed
• 1 clove Garlic, minced (for tahini drizzle)
• 3-4 tbsp Water (to thin tahini drizzle)
• ¼ cup Natural peanut butter
• 2 tbsp Lime juice, freshly squeezed
• 1 tbsp Maple syrup
• 1 tbsp Tamari (or coconut aminos)
• 1 clove Garlic, minced (for peanut dressing)
• ½ tsp Ginger, freshly grated
• 2-3 tbsp Water (to thin peanut dressing)
• ¼ cup Mayonnaise
• 1-2 tbsp Sriracha (adjust to heat preference)
• 1 tsp Lime juice, freshly squeezed (for sriracha mayo)
• 1 lb Boneless skinless chicken breast (optional, for meat eaters)
• 12 oz Flank steak or sirloin (optional, for meat eaters)
• 12 oz Large shrimp, peeled and deveined (optional, for meat eaters)
• 2 tbsp Olive oil (for grilling proteins)

Instructions

1. Rinse 1½ cups quinoa under cold water in a fine-mesh sieve until the water runs clear.
2. Combine the rinsed quinoa and 3 cups water in a large pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
3. While the quinoa simmers, preheat your oven to 425°F (220°C). Line 2 large baking sheets with parchment paper.
4. Peel 2 large sweet potatoes and cut them into ¾-inch cubes.
5. Cut 1 large head broccoli into florets.
6. Drain and rinse 1 (15 oz) can chickpeas, then pat them thoroughly dry with a clean kitchen towel.
7. Toss the sweet potato cubes on one baking sheet with 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika.
8. On the second baking sheet, toss the broccoli florets and dried chickpeas with 3 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp smoked paprika, and ½ tsp ground cumin.
9. Roast both sheets in the preheated oven for 25 minutes, flipping the sweet potatoes and tossing the broccoli and chickpeas halfway through, until the sweet potatoes are tender with caramelized edges and the chickpeas are crispy.
10. While everything roasts, peel and julienne 2 medium carrots.
11. In a small bowl, whisk together ¼ cup rice vinegar, 1 tbsp granulated sugar, and a pinch of salt until the sugar dissolves.
12. Add the julienned carrots to the vinegar mixture, toss to coat, and let them pickle at room temperature while you finish the rest.
13. Thinly shred ¼ head purple cabbage.
14. Thaw 1 cup frozen shelled edamame by running it under warm water or microwaving briefly, then drain.
15. Slice 2 large avocados.
16. Mince 1 clove garlic for the tahini drizzle.
17. In a small bowl, whisk together ⅓ cup tahini, 3 tbsp lemon juice, the minced garlic (1 clove), ¼ tsp salt, and 3-4 tbsp water until smooth and pourable.
18. Mince 1 clove garlic for the peanut dressing.
19. Grate ½ tsp fresh ginger.
20. In another small bowl, whisk together ¼ cup natural peanut butter, 2 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp tamari, the minced garlic (1 clove), the grated ginger (½ tsp), and 2-3 tbsp water until smooth and drizzle-able.
21. In a third small bowl, stir together ¼ cup mayonnaise, 1-2 tbsp sriracha, and 1 tsp lime juice until well combined.
22. When the quinoa timer goes off, remove the pot from heat and let it sit covered for 5 minutes, then fluff with a fork.
23. If cooking proteins for meat eaters, heat a grill pan or outdoor grill over medium-high heat. Brush 1 lb chicken breast, 12 oz steak, and 12 oz shrimp lightly with 2 tbsp olive oil and season with salt and black pepper.
24. Grill the chicken breast for 6-7 minutes per side until cooked through (internal temp 165°F / 74°C), the steak for 4-5 minutes per side for medium-rare, and the shrimp for 2-3 minutes per side until pink and opaque. Let the chicken and steak rest for 5 minutes, then slice.
25. Transfer the fluffy quinoa to a large serving bowl. Arrange the roasted sweet potatoes, roasted broccoli, and crispy chickpeas in separate serving bowls.
26. Drain the pickled carrots and place them in a small bowl. Arrange the shredded cabbage, thawed edamame, and sliced avocado in their own bowls.
27. Pour the tahini drizzle, peanut dressing, and sriracha mayo into small serving bowls or ramekins.
28. If serving meat, arrange the sliced grilled chicken, sliced steak, and grilled shrimp on a separate platter with separate tongs.
29. Set out all the bowls and platters on the table, along with individual serving bowls and utensils. Let everyone build their own Buddha bowl by layering grains, roasted veggies, fresh toppings, and sauces, adding meat from the separate platter if desired.