Summer Glow Buddha Bowl with House Vinaigrette
Try this Summer Glow Buddha Bowl with House Vinaigrette recipe.
Try this Summer Glow Buddha Bowl with House Vinaigrette recipe.
- freshly ground black pepper to taste
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium clove garlic minced
- 3 tablespoons (45 ml) red wine vinegar
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) dijon mustard
- 2 teaspoons (10 ml) pure maple syrup or to taste
- 1/2 teaspoon pink himalayan salt or fine sea salt or to taste
- 6 to 8 tablespoons (90 to 125 ml) extra-virgin olive to taste
- 1 1/2 cups (300 g) uncooked quinoa (i use rainbow but any kind works)
- 2 cups (180 g) fresh green beans ends trimmed and chopped into bite-sized pieces
- 2 cups (170 g) fresh snap peas ends trimmed and chopped into bite-sized pieces
- 2 cups (220 g) yellow zucchini sliced into half-moons
- pink himalayan salt or fine sea salt or to taste
- 1 to 2 cups (30 to 60 g) fresh baby spinach
- 1 medium carrot peeled and spiralized/julienned*
- 1 medium beet peeled and spiralized/julienned**
- 1 to 2 large ripe avocados pitted and sliced
- 3/4 cup (120 g) toasted pepita seeds***
- Carbohydrate 0.2641525 g
- Cholesterol 0 mg
- Fat 0.004565 g
- Fiber 0.0223749992847443 g
- Protein 0.0504375 g
- Saturated Fat 0.0009125 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.1385 mg
- Sugar 0.241777500715256 g
- Trans Fat 0.0011675 g
- Calories 1 calories
Step-by-step
- For the House Vinaigrette: In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired.
- Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.
- Sauté the vegetables: Meanwhile, in a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium-high heat for about 10 minutes, until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.
- Peel and spiralize the carrot and beet, and slice the avocado.
- To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl. Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using. A great way to serve leftovers is to toss some baby mixed greens with House Vinaigrette and stir in some warmed quinoa-veggie mixture. Top it with sliced avocado and toasted pepitas for a quick meal.
Summer Glow Buddha Bowl: A Vibrant and Healthy Meal
As a busy professional woman, finding time to prepare healthy and delicious meals can be a challenge. But I've discovered the secret to effortlessly nutritious eating: the Buddha bowl! This vibrant Summer Glow Buddha Bowl is my go-to recipe for a quick, satisfying, and visually stunning meal that's packed with flavor and goodness. It's the perfect lunch or light dinner, and the best part? It's incredibly versatile and easy to adapt to your own preferences.
The foundation of this bowl is fluffy quinoa, a complete protein that provides sustained energy. I love using rainbow quinoa for its beautiful colors and slightly nutty flavor, but any variety will work perfectly. Then, comes the colorful medley of sautéed vegetables – crisp green beans, sweet snap peas, and sunny yellow zucchini. I like to keep them slightly crunchy for a delightful textural contrast. A handful of spinach is added at the end for a boost of vitamins and a vibrant green hue.
The star of the show, however, is the homemade House Vinaigrette. This simple yet elegant dressing elevates the entire dish with its bright, tangy, and slightly sweet flavor profile. The combination of red wine vinegar, lemon juice, Dijon mustard, maple syrup, and garlic is simply divine! It’s a perfect blend of acidity and sweetness that complements the other ingredients wonderfully. And the best part? It's incredibly easy to make – just combine all the ingredients in a jar, shake vigorously, and you’re ready to go!
To add a beautiful touch of color and texture, I love to spiralize carrots and beets. These vibrant vegetables not only look stunning but also add a subtle sweetness and a delightful crunch. And of course, no Buddha bowl is complete without creamy avocado slices, which provide a healthy dose of fats and a rich, buttery texture. Finally, I sprinkle toasted pepita seeds on top for a satisfying crunch and a boost of nutrients.
This recipe is more than just a meal; it’s a celebration of fresh, seasonal ingredients. The beautiful colors and diverse textures make it a feast for the eyes as well as the palate. It's a perfect dish for a light lunch, a quick dinner, or even a satisfying and healthy snack. It's also incredibly adaptable. Feel free to experiment with different vegetables, grains, or proteins to create your own unique version.
One of the things I love most about this recipe is its versatility. It’s perfect for meal prepping. I often make a large batch on the weekend and enjoy it throughout the week. The leftovers keep well in the fridge for up to three days, making it a time-saving and convenient option for busy days.
The House Vinaigrette also keeps well, lasting for at least two weeks in the refrigerator. However, the olive oil may solidify when chilled, so remember to let it sit at room temperature for a bit or gently warm the jar in hot water before using. You can even use the leftover vinaigrette as a dressing for salads or as a marinade for proteins. The possibilities are endless!
So, whether you’re a busy professional, a health-conscious individual, or simply someone who appreciates a delicious and beautiful meal, this Summer Glow Buddha Bowl is a recipe you must try. It’s a simple yet elegant dish that is sure to impress your taste buds and brighten your day. Trust me, once you taste this vibrant and healthy bowl, you'll understand why it's become one of my favorite go-to recipes. Give it a try and let me know what you think!
