Fall Buddha Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Bursting with Fall flavours. The perfect healthy meal to make tonight and eat leftovers for the rest of the week!
Ingredients
  • 3 beets
  • 2 tablespoons + 2 teaspoons coconut oil, divided
  • 1 yellow onion
  • 2 sunburst squash (or sub zucchini or summer squash)
  • 2 apples
  • 2 tablespoons fresh thyme leaves
  • 2 cups cooked quinoa*
  • ¼ cup + 2 tablespoons tahini
  • 1 teaspoons freshly grated ginger
  • 2 tablespoons stone ground or dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • Water to thin the sauce, about 6 tablespoons
  • 1 block of firm or extra firm tofu (350 grams)*
  • 6 cups chopped kale
  • pumpkin seeds or sunflower seeds, and additional fresh thyme leaves for garnish
Instructions
  1. Preheat oven to 425 degrees fahrenheit and line a large 11 x 17 inch baking sheet with parchment paper.
  2. Slice the beets into ¼ inch rounds. Place in a mixing bowl, add a pinch of salt and drizzle 2 teaspoons of melted coconut oil over top. Toss to coat and then lay flat on one side of the baking sheet. Place in the oven for 10 minutes while you prep the remaining vegetables.
  3. Slice the onions and dice the zucchini and apples. Place in the mixing bowl with the fresh chopped thyme leaves and a generous pinch or two of salt. Melt 1 tablespoons of coconut oil, drizzle over top and toss to coat.
  4. If you haven't cooked your quinoa ahead of time, start that now and cook according to package direction.
  5. Once the beets have been cooking for 10 minutes, remove from oven, add the apple/onion/squash mix to the sheet pan, and return to oven for 10 minutes. You may need to use an additional baking sheet in order to have everything in one even layer.
  6. After the ten minutes, remove and flip the beats and give the apple/onion/squash mixture a stir. Then return to oven for an additional 20 minutes.
  7. While the vegetables are cooking, prepare the sauce by combining the tahini, ginger, mustard, apple cider vinegar, maple syrup and water in a small bowl and mix well. Set aside.
  8. Prepare the tofu by heating 1 tablespoon of coconut oil over medium high heat. Slice the block of tofu into ¼ inch pieces, pat dry with a paper towel and then sprinkle with sea salt. Place in the heated pan and let the tofu come to a light brown, about 5 minutes per side.
  9. While the tofu is cooking, wilt the Kale by adding 2 tablespoons of water, kale, and a pinch of salt to a skillet. Cover with a lid, turn on high heat and let the kale steam until slightly wilted and bright green. This should only take about 1-2 minutes! Set aside.
  10. Once everything is ready, prepare your bowls by adding a scoop of quinoa, kale, cooked veggies, and beets to each bowl. Top with tofu and drizzle 1-2 tablespoons of sauce over top. Garnish with a sprinkle of pumpkin or sunflower seeds, and fresh thyme leaves. Serve additional sauce on the side for those who may want more.
Notes
*If you don't have quinoa, substitute rice, barley, farrow or millet!
*If you don't have or like tofu, substitute cooked chicken, chickpeas, tempeh or white beans.
Recipe by Insightful Bite at https://www.insightfulbite.com/fall-buddha-bowl/