If you couldn’t tell, I love Buddha Bowls. I have my semi-famous Vegan Buddha Bowl, my Curry Chickpeas Buddha Bowl, and now this Winter Buddha Bowl. The reason I love these meals-in-a-bowl so much is probably because they’re what I eat most often. I hadn’t really heard of “bowl food” until I went vegan, but when I discovered them, it was one of those “Where have you been all my life?!!” moments. It’s just so easy to throw whatever you have in the fridge in the biggest bowl you have and chow down. Most of the time, my bowls consist of some sort of greens, a carb (oftentimes pasta), some roasted veggies, topped with nuts and seeds, with either a homemade sauce or a vegan salad dressing.
But you didn’t come here to read about what I like to eat, right? Let’s talk Winter Buddha Bowl.
When I was developing the recipe for this bowl, I knew I wanted to create something vibrantly colorful in contrast to the bleak winter landscape outside. But how to make your couscous pink?? The answer is simple —> shredded beets. You just toss them in with the couscous and the beet juice turns everything a pink!! You could try this trick with any neutral colored food, really – get your kids to eat cauliflower by turning it pink! The possibilities are endless.
Then, we have some other winter produce staples – carrots and kale – to round out the bowl. Topped with a mouthwatering herby tahini sauce, you’ll gobble up this bowl before you even have a chance to take a picture for Instagram (this may or may not have happened to me….). I hope you all love this Winter Buddha Bowl as much as I do!!
- 1 Recipe Winter Kale Falafel
- (Or store-bought falafel)
- 6 Small Carrots, sliced into rounds
- Drizzle of Extra Virgin Olive Oil
- ¼ Tsp Smoked Paprika
- Pinch of Salt and Pepper, to taste
- 1 Cup Pearl Couscous
- ½ Small Red Beet, peeled and shredded
- 1 Tbs Extra Virgin Olive Oil
- Juice from ½ of a Lemon
- ¼ Tsp Salt
- ¼ Tsp Pepper
- ⅓ Cup Tahini
- 1 Clove Garlic
- ⅓ Cup Parsley
- ⅓ Cup Water
- Juice from ½ Lemon
- ¼ Tsp Salt
- ¼ Tsp Pepper
- Kale or Hardy Winter Greens
- Pumpkin Seeds
- Sesame Seeds
- Fresh Cracked Black Pepper
- Preheat the oven to 400 degrees F.
- Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.
- On a baking sheet, bake carrots for 20 minutes, or until softened.
- When done, let cool and set aside.
- While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.
- When done, drain water from couscous and put it back in the pot.
- Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.
- In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.
- Take out two large bowls. Portion out half the couscous and carrots into one bowl, the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce, and garnish with pumpkin seeds and sesame seeds if desired.