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Energy-Boosting Buddha Bowl

by Gwenaelle Le Cochennec • from the video Immunity-Boosting Foods

Inspired by thechrisellefactor.com

Ingredients

for 2 bowls

  • 2 ½ tablespoons
    olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon
    onion powder
  • ½ teaspoon
    cumin
  • ½ teaspoon
    paprika
  • 1 cup
    butternut squash, peeled, diced (205 g)
  • 1 cup
    mushroom, diced (75 g)
  • 1 cup
    brussel sprout, halved (100 g)
  • salt, to taste
  • pepper, to taste
  • ⅓ cup
    tahini (75 g)
  • 1 tablespoon
    maple syrup
  • 1 tablespoon
    apple cider
  • 1 tablespoon
    fresh orange juice
  • 2 tablespoons
    water
  • 3 cups
    quinoa, cooked (510 g)
  • 2 cups
    kale (135 g)
  • 1 cup
    lentils, cooked (200 g)
  • ½ cup
    red cabbage, diced (50 g)
  • ½ cup
    beet, cooked, diced (100 g)
  • ½ cup
    walnut (50 g)
  • ¼ cup
    fresh parsley, minced (10 g)

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
  3. Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
  4. Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
  5. Bake for about 20-25 minutes, until tender.
  6. To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
  7. Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
  8. Enjoy!
 

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