1 small head cauliflower, cored and cut into bite-sized pieces (about 4 cups)
2 broccoli crowns, cut into bite-sized pieces (about 2 cups)
½ red onion, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
2 cups kale, torn into bite-sized pieces
salt, to taste
black pepper, to taste
½ cup shredded green cabbage, or a small handful (green, Napa, or red)
Spiced Chickpeas: (makes 1½ cups)
1 (15-ounce) can chickpeas, drained, rinsed
and patted dry
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon chili powder
1 teaspoon extra virgin olive oil
Quinoa Bowl Base with Vinaigrette: (makes 3 cups)
1 cup quinoa, dry (any color)
2 cups water
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
pinch of salt
pinch of black pepper
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicon baking mat.
In a large mixing bowl, toss the cauliflower, broccoli and red onion together with the oil. Spread them on the baking sheet in a single layer (use 2 baking sheets if it is too crowded). Season with salt and pepper to taste.
Roast for 20 minutes, then remove from the oven. Add the kale to the large mixing bowl that the other vegetables were mixed in to soak up the residual oil left in the bowl. You may need to add an additional drizzle to lightly coat the kale.
Spread the kale on top of the partially roasted vegetables. Season the kale with an additional pinch of salt and pepper, and roast for 5 minutes.
While the vegetables are roasting, prepare the chickpeas by heating a large nonstick skillet over medium heat and adding the remaining 1 teaspoon of oil.
Add the chickpeas, cumin, garlic powder and chili powder to the skillet and stir the chickpeas for 6-8 minutes, or until fragrant and golden brown. Then set aside.
Prepare the quinoa by bringing 2 cups of water to a boil in a medium saucepan. Add the quinoa, bring back up to a boil then reduce to a simmer and cover and cook for 13-15 minutes.
Remove quinoa from the heat and let stand for 5 minutes. Then uncover and fluff with a fork.
To make the quinoa vinaigrette: whisk together the red wine vinegar and oil in a small mixing bowl, or pour them into a container with a tight fitting lid and shake until combined.
Stir the vinaigrette into the cooked quinoa and season with salt and pepper to taste.
To assemble, evenly divide between 4 large bowls: ¾ cup quinoa, ¼ of the roasted vegetables, ¼ of the raw green cabbage and about 1/3 cup chickpeas.
Yield: 4 servings | Serving Size: 1 Buddha Bowl
Calories 448 | Fat 15g | Carbohydrates 61g | Cholesterol 0mg | Sodium 190mg | Fiber 14g | Sugar 8g | Protein 16g