Winter is such a bowl time of year. Sure I’ll eat salads for lunch all summer, but in winter I need something a little more substantial, and definitely a little warmer.
Enter the buddha bowl. There are infinite iterations of this on the infinite, but a good buddha bowl to me combines lots of veggies, different flavours and textures, and a decent source of protein.
This one is easy to make, super flavourful and healthy, and vegan! A great weekday lunch.
Start with a hearty serving of massaged kale. Massaged kale is great because it lasts up to 5 days in the fridge, and adds a good portion of greens to your meal. Top with roasted veggies and some delicious green baked falafels. I like to drizzle with a little tahini, but the components of this bowl are so flavourful, I don’t miss it when I forget it at home.
Long live the buddha bowl!
Makes 4 servings
1 bunch kale
2 sweet potatos
3 large carrots
1 head cauliflower
salt and pepper
1 recipe green falafels
Preheat oven to 375 and line a few baking sheets with parchment paper. Chop cauliflower, and cut carrots and sweet potato into bite sized pieces. Toss with olive oil, season with salt and pepper, and sprinkle with chili powder. Roast until golden and crispy, about 40 minutes, tossing halfway through.
Meanwhile remove kale stems and tear or chop leaves. In a large bowl, sprinkle kale with lemon juice, just a touch of olive oil, and a bit of salt. Massage the kale leaves until tender and bright green.
To serve, put a generous serving of kale in your bowl. Top with roasted veggies, a few falafels, and drizzle with tahini.
I like to bring all the bowl components to work separately and assemble at work, to keep the falafels crispy.