It’s a buddha bowl day! 2019 is coming to an end and I’m pretty sure we all could have eaten more vegetables… Well, never fear buddha bowls are here! Buddha bowls provide you with a creative way to eat and enjoy vegetables. You can customise them in whatever way you like, by changing the type of vegetables you use and how you prepare them: roasted, steamed, fried or even raw!
Although it may be a bit more time consuming, in comparison to boiling or steaming, roasting vegetables is the best was in which to cook them!
There are quite a few benefits of roasting vegetables, to name a few:
- You can minimize the nutrient loss, meaning you reap the benefits vegetables have to offer instead of losing them in boiling water or oil.
- It’s so easy! This is such a great, basically hands free method of cooking! Perfect for when you want to do something else while having a hearty meal cooking away in the oven!
- Roasting adds flavours and textural deliciousness to your cooking in comparison to other methods…. Don’t we all just love those crispy edges?
Choose your vegetables wisely if you can… unless you are just finishing off the ones left over in your fridge salad drawer, then who am I to stop you, please use them!
However, if you have a range to choose from, choose those with different nutient profiles. Did you know that generally vegetables that are the same colour provide similar nutients. Wait… Sheneece you used two orange vegetables…. yes, I know, vitamin A overdose, but that carrot had to go somehow! Really it’s not a big deal as long as carrots and squash are the only thing in your bowl, besides having a range of vegeatbles adds to the aethetics of the dish, making it more appealing and interesting to eat.
In mine I had the vegetables below, which I recommend you try, all the flavours worked very well together and the different textures made it all the more tastier!
|Prep Time: 15 minutes||Cooking Time: 25 minutes||Total Time: 40 minutes|
Key words: Buddha bowl, butternut, carrot, mushroom, spinach
- 80g Cous Cous
- 1/4 Tsp Paprika
- Half a Butternut Squash
- 2 Carrot
- 4 Handfuls Spinach
- 6-8 Mushroom
- 2 Garlic Cloves
- 2 Tsp Honey
- 1.5 Tbsp Oil
- Salt & Pepper
- 2 Tsp Parsely
- 3/4 TspChilli flakes
- Preheat the oven the oven to 180 degrees C/ 355 degrees F. Line a baking tray with baking paper.
- Prepare the vegetables: Peel the garlic, squash and carrots. Wash the mushrooms and Spinach.
- Dice the squash into cube and slice the carrot lengthways.
- Place them and the mushrooms on the lined baking tray.
- Mice the garlic gloves.
- Sprinkle the vegetables with the miced garlic, salt, pepper, chilli flakes and parsley.
- Drizzle everything with oil and drizzle the carrots and squash with the honey.
- Bake in the oven for 15 minutes.
- After 15 minutes make space on the tray and add the spinach.
- Bake for an additional 10-15 minutes until the vegetables are tender.
- While baking make the cous cous: place it in a bowl with 1/4 tsp of paprika and some salt, to that add boiling water and allow it to soak for 5 minutes. (You may microwave it to warm it up if it cools before the roast vegetables are ready.)
- Arrange the vegetables and cous cous in your bowls and serve!