A few weeks back, I was on a Pinterest binge for new ideas for our Buddha bowls. I love what we do, but as with anything – I wanted to switch things up! Desperate to find something new I stumbled upon the Super Fresh Beach Buddha Bowl. It looks SO yummy and I had all the ingredients on hand, so I tested it out that night! The first time I make a recipe, I follow it to the letter to ensure I don’t mess anything up. The second time, I make adjustments and tweak an ingredient or two and by the third or fourth time, I’ve made it my own. The Beach Buddha Bowl is no different! We aren’t huge fans of cooked kale and I don’t cook rice too often, so with a few tweaks to the (very delicious) original recipe – here is my version of the Beach Buddha Bowl.
You Will Need:
For the bowl:
1 cup quinoa, cooked (I only use I Heart Keenwah – it tastes THE BEST! More on why below.)
1 sweet potato, sliced and roasted
1 head broccoli, roasted
1 tsp. garlic powder
1 small white onion, sliced and sautéed
1 red pepper, sliced and sautéed
For the dressing:
3 tbsp. coconut aminos
3 tbsp. olive oil
3 tbsp. lemon juice
3 tbsp. water
1 clove garlic, minced
Optional: sesame seeds for garnish
1. Preheat your oven to 375 degrees.
2. Slice down your sweet potato and cut up your broccoli and arrange them on a baking sheet. Sprinkle garlic powder on top and roast for 15 minutes. Flip potatoes, toss broccoli and roast for an additional 10 minutes, or until potatoes are soft and slightly browned.
3. In a pan, saute onions and peppers with a little bit of olive oil.
4. Once you have your veggies prepped, divide them evenly between two bowls. Add half a sliced avocado to each bowl.
5. Add in half a cup of cooked quinoa to each bowl.
6. Whisk together ingredients for the dressing and drizzle on top. I usually have some left over!
7. Sprinkle with sesame seeds and enjoy!
Like I said before, the very best part about this meal is that it comes together really quickly and can be customized to fit your likes/dislikes and dietary needs. We often swap in Brussel sprouts or broccoli instead of zucchini and have also added in butternut squash. I will say that the dressing really pulls the flavors together, so be sure not to miss that step!
A quick note about the quinoa. I used to just use whatever the store had on the shelf, but made the switch to I Heart Keenwah about a year ago after learning a bit more about their company. I first tried their quinoa snack puffs (holy amazing), but converted to their Bolivian Quinoa after tasting the difference. It’s fluffier and larger than normal quinoa and tastes so much better. Before quinoa tasted grainy to me, but this is more of a soft, buttery flavor (more like rice!) and wow – I love it. I recommend giving it a try, particularly if you currently feel “blah” about this particular grain.
If you test out this recipe at home, I would love to know what you think or what modifications you make! It has become a fan favorite at our house and we make it at least once a week.