What We Ate: The Build-Your-Own Buddha Bowl Bar

Last night, that adults test-drove a dinner menu that has the potential to become a new week-night classic: the Build-Your-Own Buddha Bowl Bar. We cooked up some quinoa, lentils, broccoli, sweet potatoes and kale, and we served each element in a separate dish. Then, we built our own big fat “Buddha Bowls” to taste. Here’s what we laid out on the sideboard…
Build Your Own Buddha Bowl Bar
Build-Your-Own Buddha Bowl Bar

1. Ras el Hanout Lentils
Half a package of sliced mushrooms browned in a bit of oil. A tablespoon of chopped garlic is added and browned for a moment. Two teaspoons of Ras el Hanout are added and just opened up before adding a half a cup of stock and a can of cheap and cheerful drained green lentils.

2. Stocky Red Quinoa
A cup of rinsed red quinoa and 2.75 c stock. brought to a boil and then simmered, covered, for about 15 minutes.

3. Broccoli and Lemons
A large head of broccoli, sliced, tossed with a bit of onion powder, and steamed, covered, over the quinoa for about 5 minutes, served with several large slices of lemon for squeezing on the broccoli and the rest of the dish.

4. Sweet Potato “Splices”
A very large sweet potato, quartered, microwaved, and then sliced and steamed for a few minutes over the simmering quinoa.

5. Spicy Garlic & Cilantro Kale
A very large bunch of kale, chopped and sautéed for a minute or so in a small bit of oil, with a few squeezes of Sriracha, and a tbs of chopped garlic. Then, the pan of greens is flash “steamed” by throwing about a quarter cup of stock into the hot pan. The kale is stirred and sautéed for a minute or so longer before a handful of chopped cilantro is added and the pan is removed from the heat.

+ a dollop of yogurt or dressing to taste

Quinoa Buddha Bowl
We loved it! But, what will the kids think? Well, Toby came down into the kitchen when the lentils were cooking, asking “what’s that wonderful smell?” So we’ve got to be headed in the right direction!

Will it be a new tradition? I sure hope so!

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