bowls/ recipes/ season/ winter

Winter Buddha Bowl

Winter Buddha Bowl | Well and Full | #vegan #recipe

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,Β 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 –Β 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!!

Winter Buddha Bowl | Well and Full | #vegan #recipeWinter Buddha Bowl | Well and Full | #vegan #recipe

5.0 from 4 reviews
Winter Buddha Bowl
 
Prep time
Cook time
Total time
 
This winter buddha bowl features the best of winter produce - including kale, beets, and carrots - topped with a mouthwatering herby tahini sauce!
Serves: 2 Large Bowls
Ingredients
Falafel
Roasted Carrots
  • 6 Small Carrots, sliced into rounds
  • Drizzle of Extra Virgin Olive Oil
  • ¼ Tsp Smoked Paprika
  • Pinch of Salt and Pepper, to taste
Pearl Couscous
  • 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
Herby Tahini Sauce
  • ⅓ Cup Tahini
  • 1 Clove Garlic
  • ⅓ Cup Parsley
  • ⅓ Cup Water
  • Juice from ½ Lemon
  • ¼ Tsp Salt
  • ¼ Tsp Pepper
The Rest of the Bowl
  • Kale or Hardy Winter Greens
  • Pumpkin Seeds
  • Sesame Seeds
  • Fresh Cracked Black Pepper
Instructions
Roasted Carrots
  1. Preheat the oven to 400 degrees F.
  2. Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.
  3. On a baking sheet, bake carrots for 20 minutes, or until softened.
  4. When done, let cool and set aside.
Pearl Couscous
  1. 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.
  2. When done, drain water from couscous and put it back in the pot.
  3. Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.
Herby Tahini Sauce
  1. In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.
Putting It All Together
  1. 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.
  2. Enjoy!
Notes
If using kale, be sure to "massage" the leaves with a little lemon juice and olive oil before serving - it tenderizes the greens and makes them much easier to digest!

Winter Buddha Bowl | Well and Full | #vegan #recipe

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33 Comments

  • Reply
    Abby @ Heart of a Baker
    December 29, 2016 at 10:02 am

    I honestly don’t use beets enough (and I should!), so this is something I need to try in the new year! I also need more falafel in my life, because DUH.

    • Reply
      Sarah
      December 29, 2016 at 1:46 pm

      Everyone could use more falafel in their lives!! πŸ˜‰

  • Reply
    Ela
    December 29, 2016 at 10:55 am

    Beauitful winter buddha bowl, I love the vibrant colors. You have a lovely blog πŸ™‚

    • Reply
      Sarah
      December 29, 2016 at 1:46 pm

      Thank you so much, Ela! πŸ˜€

  • Reply
    Karlie
    December 29, 2016 at 11:10 am

    This looks so beautiful and delicious! I LOVE bowl meals for the simplicity and satisfaction factor. Will definitely try this one! xo

    • Reply
      Sarah
      December 29, 2016 at 1:47 pm

      Thanks Karlie!! Hope you like it πŸ™‚

  • Reply
    Sarah @ Making Thyme for Health
    December 29, 2016 at 11:38 am

    This buddha bowl is absolutely gorgeous, Sarah! I love the idea to use beets to turn the couscous pink. I think that’s proof that you can still eat the rainbow even in winter. πŸ™‚

    I want to dive face first into that bowl!!

    • Reply
      Sarah
      December 29, 2016 at 1:47 pm

      Thank you Sarah!! πŸ˜€

  • Reply
    Katrina
    December 29, 2016 at 9:46 pm

    I love your bowl recipes! I’ve tried your curried chickpea bowl and can’t wait to get this one on the menu! So full of flavour!

    • Reply
      Sarah
      December 30, 2016 at 8:08 am

      I’m so glad you liked the curry chickpea bowl, Katrina!! πŸ˜€ I hope you like this one too <3

  • Reply
    Casey the College Celiac
    December 29, 2016 at 11:28 pm

    Absolutely love how bright this is! Nothing like eating a rainbow for dinner (or lunch). πŸ˜€

    • Reply
      Sarah
      December 30, 2016 at 8:08 am

      I couldn’t agree more!! πŸ˜€

  • Reply
    Tuulia Talvio
    December 30, 2016 at 9:46 am

    Well, I’ve got only one word for this and it is YUM. I want this now! <3

    • Reply
      Sarah
      December 30, 2016 at 12:52 pm

      Thanks Tuulia!! πŸ˜€

  • Reply
    Natalie | Feasting on Fruit
    December 30, 2016 at 12:14 pm

    PINK!!! I am a big bowl-of-food fan too, and even moreso when there is a vibrantly pink component involved. It’s crazy that food can be that bright and be healthy and natural, isn’t it? Beets are amazing! And those carrots (while not pink) sound amazing too, I love paprika. I don’t think I would forget to take the IG pic, I think I would probably be too anxious to dive in to even bother styling it nicely for one–just gimme a fork already πŸ™‚

    • Reply
      Sarah
      December 30, 2016 at 12:56 pm

      I couldn’t agree more – the best colors are in nature!! I love using foods not only as a means of flavor but for aesthetics, too! πŸ™‚

  • Reply
    Veronika
    December 30, 2016 at 4:41 pm

    Food in a bowl is the best<3 and this is such a pretty & colorful one πŸ™‚ the use of the beets to turn the couscous pink gives me sooo many ideas!

    • Reply
      Sarah
      December 30, 2016 at 5:22 pm

      Yes- bowl food can’t be beat!! πŸ˜€

  • Reply
    Molly
    December 30, 2016 at 8:12 pm

    PINK couscous!! That looks and sounds so good!!

    • Reply
      Sarah
      December 31, 2016 at 8:12 am

      Thanks Molly!! πŸ˜€

  • Reply
    Sonja {Dagmar's Kitchen}
    December 31, 2016 at 2:16 am

    This looks beyond delicious!! Such a gorgeous bowl of goodness! And thanks for reminding me – a few years ago I often used to make a salad with quinoa and cooked beets, but had almost forgotten about that trick! Happy new year Sarah!

    • Reply
      Sarah
      December 31, 2016 at 8:13 am

      Thank you Sonja!! Happy New Year’s to you too πŸ™‚ πŸ™‚

  • Reply
    thalia
    December 31, 2016 at 9:21 pm

    omg!! looks amazing. i love buddha bowls too and have been making them a lot of late because it’s so hot and I can’t be bothered to stand around a hot stove and cook for ages. definitely have to try out those falafel as well – one of my all time favourite savoury foods! Xx

    • Reply
      Sarah
      January 1, 2017 at 2:32 pm

      Falafel are one of my favorite savory foods as well! And they’re extra delicious in buddha bowls πŸ™‚

  • Reply
    lucie
    January 1, 2017 at 10:05 am

    What a beautiful buddha bowl (and perfect start to the New Year!)….such a beautiful mix of colours and tastes!

    • Reply
      Sarah
      January 1, 2017 at 2:32 pm

      Thanks Lucie!! πŸ™‚

  • Reply
    Melissa
    January 3, 2017 at 2:11 am

    This sounds so yummy! I’m going to make it with quinoa. I can’t wait for the falafel part!

    • Reply
      Sarah
      January 3, 2017 at 11:07 am

      Quinoa sounds like a perfect substitution! πŸ™‚

  • Reply
    Emily | Shiny Happy Bright
    January 3, 2017 at 11:57 am

    love love love! What a beautiful, healthy meal. Can’t wait to try it!

    • Reply
      Sarah
      January 3, 2017 at 4:05 pm

      Thanks Emily!! πŸ˜€

  • Reply
    Beet Salad with Quinoa, Chickpeas and Blueberries - Apollo & Luna
    January 4, 2017 at 1:05 pm

    […] beet salad was inspired by Sarah’s pink couscous in her winter buddha bowl. I love the idea of transforming an ingredient with something so simple, […]

  • Reply
    Liz
    January 15, 2017 at 7:17 am

    Hi Sarah!

    This looks so tasty, The thought of falafel and the buddha bowl makes my mouth water and the salad greens will add some more crunch, which you know I love. Can’t wait to try it! How much did the ingredients cost?

    • Reply
      Sarah
      January 15, 2017 at 4:51 pm

      I think all together the ingredients probably cost about $10 πŸ™‚ Hope you like it, Liz! πŸ™‚

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