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You guys, it's September!
And that means that my favorite time of the year is right around the cornerrrr! Who else is excited for fall? I'm so ready for cooler temps and all the pumpkin spice things. eeeek! <3
However, we will not be doing pumpkin spice things around here just yet. I will wait. Even as excited as I am... I refuse to begin fall too early.
So today we're talking vegan Buddha bowls instead - colorful and fresh perfect-for-the-end-of-summer vegan Buddha bowls.
I actually had to look up the definition of Buddha bowls because even though I have heard this term frequently I didn't really know what it meant 'officially'. So for those of you that are just as lost as I was (:P), a Buddha bowl basically refers to a dish that is traditionally vegan, served with a side of greens, a grain, beans and topped with a delicious dressing served in a large round bowl.
Of course these rules are not set in stone so feel free to experiment and create your own versions of buddha bowls.
For example.. our bowl today breaks one a rule - i'm not including any beans because I wanted to keep things simple and the ingredients basic. However, feel free to include a side of garbanzo beans or black beans. Yummm I can just imagine how yummy that entire bowl would be.
Our bowl today is a transition to fall. We're including some fresh summer veggies, we're keeping things light and fluffy with the quinoa, but we're roasting our turmeric-infused golden potatoes for a yummy warming addition to this awesome bowl.
Hopefully things are beginning to cool down in your side of town which means that turning your oven on won't feel like you have the heater on in your kitchen.
Can we talk about those turmeric infused roasted potatoes:
What does that even mean, you may be asking yourself. As fancy as it sounds, i just tossed some chopped potatoes with turmeric powder, veg broth and a few other spices and herbs.. then roasted them, that's all.
Turmeric and potatoes pair up really nicely, plus sprinkle in some parsley.. and it's a party of flavor!
To finish off this bowl, we're drizzling our latest obsession - this simple tahini herb dressing (that I posted about on Tuesday!). As much as you may want to skip out on this dressing - please don't do it. It only takes five minutes anyway, and pairs up so nicely with the roasted turmeric potatoes... you'll miss out big time.
Vegan buddha bowls are simply a term for something you have probably been eating this whole time, but it just sounds cooler to call 'em that. 😉
Roasted Turmeric Potatoes and Quinoa Buddha Bowls are great for:
- lunch meals
- meal prepping (prepare all sides before hand and then all you have to do is serve it in a bowl!)
- vegan picnics with friends
- vegan barbecue ideas
skip the bowl and eat it in a pita bread instead 😉 Wondering what pita bread I use? I make it myself using spelt flour and three other ingredients which you for sure have in your pantry. It's oil free, yeast free, and my absolute favorite pita bread in the whole wide world.
Stay tuned for the recipe which will be posted next week, or you can subscribe to our emailing list so that you'll get the recipe straighttt to your inbox. <3
Want another lunch/dinner idea:
Check out this spicy buffalo cauliflower casserole recipe that is a favorite on the blog week after week.
with love + gratitude,
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Vegan Buddha Bowl With Turmeric Infused Roasted Potatoes And Quinoa
A cozy buddha bowl filled with roasted turmeric potatoes, quinoa, and pico de gallo… finished off with a delicious tahini herb sauce.
- Prep Time: 10 minute
- Cook Time: 40 minute
- Total Time: 50 minutes
- Yield: 2 - 4 servings
- Category: dinner
- Method: roasting
- 1 – 2 cups cooked quinoa (read this post if you want to learn how to make the best quinoa!)
- 7 to 8 small gold potatoes (700g) (washed and cubed, no need to peel) – makes about 4 cups.
- 1/4 cup of vegetable broth (50g)
- 1 teaspoon dried parsley
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of Himalayan salt
- dash of black pepper
for pico de gallo:
- 1 to 2 red tomatoes, diced
- 1/2 red onion chopped
- a handful of cilantro, chopped
- the juice of one lime
optional dressing on top:
- I use this five minute five minute tahini herb dressing recipe which goes very well with the potatoes!
- Preheat oven to 425F. Wash and dice potatoes and place them in a large mixing bowl. Add vegetable broth, dried parsley, turmeric powder, salt, and pepper to mixing bowl and combine until all potatoes are evenly coated. Transfer to a baking dish lined with parchment paper and bake for 40 minutes. Around the halfway mark, move the potatoes around and drizzle a bit more veg broth if potatoes are looking a bit dry.
- Prepare quinoa, if not already prepared, by combining 1 cup dried quinoa with 1 and 1/4 cup of water. Bring to a boil, reduce heat and cover. Cook for 10 to 15 minutes until quinoa is mostly dry and fluffy. For an in-depth article on how to cook the best quinoa read this post (there’s a video too).
- Prepare the pico de gallo by roughly chopping up red tomatoes, red onions, and cilantro. Transfer to a small bowl, add a the juice of one lime, and combine. (you can also add minced garlic and avocado chunks to your pico de gallo).
- Prepare your bowl. Add around 1 cup pico de gallo, 1 cup cooked quinoa, and 1 cup roasted turmeric potatoes to the bowl. Sprinkle a bit more salt if desired and drizzle some oil free tahini herb dressing on top. Enjoy!
- This is a very flexible recipe. Feel free to use wild rice or brown rice instead of quinoa. And definitely mix and match veggies if you have different ones in the fridge. The real star of the bowl is the roasted turmeric potatoes so definitely don’t skip those. 😛
- The amount of potatoes listed in this recipe makes about 4 cups of roasted potatoes. I like having this large amount because I can use the left overs as meal prep for the week but if you are only doing this for yourself and no meal prepping in mind then you may want to roast less potatoes.
Keywords: roasted potatoes, vegan, plantbased, oil free, buddha bowls, veggie bowls,