fall Buddha bowl
photo by Jennifer Johnson
This big grain bowl eats like a meal. Warm spices with a bit of heat add tons of flavor to the roasted vegetables. Make everything ahead of time, keeping it all separate, then assemble just before serving.
1 cup (packed) fresh cilantro
1 jalapeño, seeded and chopped
1 clove garlic, chopped
1 tablespoon tomato paste
1/4 teaspoon smoked paprika
1 teaspoon ground cumin
1-2 tablespoons honey
1/4 cup white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1 large onion, sliced
1 large sweet potato, peeled and cut into cubes
1 pound Brussels sprouts, trimmed and larger ones cut in half
1 cup quinoa, rinsed
2 cups water
1 large bunch baby arugula, washed and dried
1/4 cup pumpkin seeds
- Preheat oven to 400°F.
- In a food processor, combine cilantro, jalapeño, garlic, tomato paste, smoked paprika, cumin, 1 tablespoon honey, and vinegar. Season with salt and pepper. Slowly stream in 1/4 cup olive oil and pulse until well combined, scraping down sides as needed. Taste and adjust as necessary (if jalapeño is especially spicy, you might need more honey). Once smooth, transfer to a bowl.
- Place onion, sweet potato, and Brussels sprouts on a large baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Toss vegetables well to coat them completely. Bake for 30 minutes, turning once, until almost cooked through. Remove from oven and toss with about 1/2 of dressing, coating completely. Return pan to oven and continue cooking until vegetables are fork tender, another 5-10 minutes.
- Meanwhile, make quinoa. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and place a cover on top of pot, slightly ajar, for a few minutes until water settles down (so it doesn’t overflow). Once it settles, cover completely and simmer for 10-15 minutes until grains are translucent and germ ring is visible. Drain and set aside.
- Divide quinoa among 4 serving bowls, followed by roasted vegetables, arugula, and pumpkin seeds. Top each with a drizzle of remaining dressing, season with salt and pepper and serve.