Hello Fall!
Thanks for coming so early because summer was pretty non-existent anyways and YOU are my favourite. Mostly because fall food is so good! Like this epic FALL Buddha Bowl!
Local beets, FRESH Thyme, delicate sunburst squash, organic kale, crisp sweet apples and savoury onions, all on top of a bed of quinoa with the most Fall AND Canadian sauce ever… Maple Dijon Tahini Sauce. Lick it up, buttercup.
I recently signed up for SPUD, a local, organic food delivery company that brings farm fresh produce to your door! For a foodie like me, it was like Christmas morning when that first box arrived. I new I had to make something using that fresh produce ASAP! And I did, it’s this, the Fall Buddha Bowl!
While I do love going to the farmers market and poking around the grocery store, I spend a lot of time doing that, like multiple trips per week. And I usually end up throwing away some veggies at the end of the week that go bad because I go overboard and buy too much produce. With the SPUD box, I found myself getting more creative in the kitchen knowing that this was my produce for the week and I needed to use it well, and wisely. It’s also customizable, whereas most CSA boxes aren’t. So if you don’t like apples (weirdo) or sweet potatoes (insane) then you can substitute another item. Plus, it tells you exactly where everything comes from and how far it traveled to get to you! I love a company that’s focused not only on eating healthy, but supporting local businesses and helping the environment too. Way to go, SPUD! If you want to try them out, use this code CRCAL-ZORDIA to get $20 off your first order! They have pretty much everything from supplements, meat, dairy, eggs, packaged goods and even cold-pressed juices! I added some Chlorella power to my order for my morning smoothies!
Buddha bowls and healthy salads are the perfect way to use up those veggies from your delivery because anything can go in! Cook up a batch of rice, quinoa, grains, or noodles from the pantry, load up on the veggies from your box, top with any kind of sauce, salsa or dressing, and you’re ready to go! I can guarantee you will be seeing more of these types of recipes coming your way.
The best part of this Fall Buddha Bowl is that it’s a cook once, have lunch all week kinda recipe. I went back to work this week after having the summer off to make lunch at my leisure, but no more. It’s back to the grind and back to waking up in the morning wondering what the heck I’m going to bring for lunch. But this makes 4 generous portions, which packed up beautifully for filling and nutritious lunches that I’m actually looking forward to. I guess that’s one way to make that whole back to work thing bearable…
If you love Buddha bowls and healthy salads as much as I do, and you’ve ever wondered about a grocery delivery service, give SPUD a try (don’t forget to use this code CRCAL-ZORDIA to get $20 off your first order). They’re in Calgary, Vancouver, Victoria, Nanaimo and Edmonton.
And most importantly, try this Fall Buddha Bowl! It will definitely get you in the mood for those savoury and earthy fall flavours as the leaves change.
Enjoy, friends! Let me know what you think in the comments below! If you make this, take a picture and #insightfulbite on Instagram! I’d love to see your creations!
Happy Fall!
| Fall Buddha Bowl | Print |
- 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
- Preheat oven to 425 degrees fahrenheit and line a large 11 x 17 inch baking sheet with parchment paper.
- 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.
- 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.
- If you haven't cooked your quinoa ahead of time, start that now and cook according to package direction.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
*If you don't have or like tofu, substitute cooked chicken, chickpeas, tempeh or white beans.
