A nourishing and energising quinoa buddha bowl…
Buddha bowls are hearty and filling meals that are usually made from greens (as a base), fresh or roasted vegetables, proteins such as beans or tofu, grains such as quinoa or brown rice, drizzled with a healthy dressing, and topped with nuts or seeds!
These bowls have various names, such as glory or hippie bowls. The reason why they’re called Buddha bowls is because of their round appearance at the top, which sort of looks like Buddha’s round belly! These meal sized bowls are ridiculously healthy, fibre and protein rich, very satisfying, and delicious!
Rennie have just launched a new campaign “Cooking through the decades” celebrating all the different culinary delights from the 1920’s through to 2010. Each decade had iconic dishes in Britain that were popular at the time. Rennie challenged me along with other food bloggers to prepare a recipe from Britain’s past or present over the past 100 years.
I was allocated the 2010 decade, and decided to make a quinoa Budhha bowl since these super healthy bowls have been extremely popular. More and more versions of these bowls have been created and enjoyed in the past few years, as many people have been moving towards healthy eating and healthy lifestyle.
The bowls are very simple but filling, and the possibilities are endless. To build your buddha bowl, start with the greens, grains, then vegetables (either fresh or roasted), add protein, and finally top with nuts, seeds, and dressing! You can adjust your bowl to your liking, for example add roasted chickpeas for protein, and brown rice instead of quinoa!
- ½ cup greens
- ½ cup cooked white quinoa
- ½ cup cherry tomatoes
- ½ cup roasted squash cubes
- ½ cup baked tofu
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp dried thyme
- ¼ cup tahini sauce
- sesame seeds
- In a medium sized bowl, add your greens
- Add vegetables (either fresh or cooked)
- Add the cooked quinoa
- Add roasted squash (Peel and cut into cubes, then place on a lightly greased baking tray, and bake for 30 minutes or until squash is soft.
- Add baked tofu (lightly press the tofu from liquids, then cut into cubes, and place on a lightly greased baking tray, sprinkle with paprika, thyme, and salt. Bake for 35 minutes)
- Top with sesame seeds, and dressing. (To make the dressing, mix tahini sauce with a bit of water if it's too thick, and 1-2 tsp lemon juice, and salt. Mix all of the ingredients together, then drizzle)
I’m very excited to see what other bloggers taking part in the #RennieHappyEating campaign come up with!
Jan from a Glug of Oil has been allocated the 60’s decade, and made a delicious Bacon and Onion Roly Poly Pudding.
This recipe has been supported by Rennie. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.