I was just learning about the fabulous world of buddha bowls in the past couple of weeks, and then out of the blue, this week's guest judge @lenasveganliving goes and makes it the theme of the Steemit Culinary Challenge!!
Gotta love that wavelength we're riding!
For anyone who hasn't yet done the buddha bowl thing, it's a meal in a bowl, loaded with veggies and usually whole grains. The real magic of the buddha bowl lies in the combinations used by it's creator.
For this week's Steemit Culinary Challenge, hosted by our fearless leader @woman-onthe-wing and sponsored by generous sponsors @gringalicious and @sirwinchester, I reveled in the experience of creating my buddha bowl.
On a bed of baby kale, I placed beet-infused farro, cumin and garlic roasted acorn squash and potatoes, crisp-tender broccolini, house pickled carrot matchsticks, pomegranate seeds, sliced avocado, a seed blend, pistachios, and an apple cider dijon and chia seed vinaigrette.
It was so fun to put this bowl together and it came with such delicious results.
This buddha bowl comes together with loads of flavor and minimal time in the kitchen.
Here's how I did it.
Cumin roasted acorn squash and potatoes
- I cut an acorn squash and a few red potatoes into wedges coated them in olive oil, and sprinkled them with salt and cumin.
- After 20 minutes at 350F, the roasted cumin veggies were toasty and roasty and ready for the buddha bowl.
Garlic broccolini
- For the broccolini, I sauteed garlic in olive oil. Then, the broccolini needs just a few minutes over medium heat in a pan before it's salted and ready to go!
Beet-infused farro
- I had some beet puree leftover from another recipe (just beets and water pureed). I cooked the farro in water and beet puree, seasoned with salt and pepper and a bit of olive oil.
- If you haven't tried farro, you should! It's a bit like barley and so yummy!
I had pickled carrots not long ago, and they went perfectly as tiny matchsticks in the buddha bowl.
Apple cider dijon and chia dressing
- I combined apple cider,dijon mustard, olive oil, and chia seeds to make a sweet and tangy nutritious dressing for the buddha bowl.
Assembly!!
I'm so glad for this challenge - I will be making buddha bowls a part of my weekly lunch rotation for sure!
Once again, a big thanks to our host @woman-onthe-wing for bringing this challenge to the community, as well as our kind guest judge @lenasveganliving, and our generous sponsors @gringalicious and @sirwinchester. This awesome challenge wouldn't be possible without all of your support!
Thanks for reading! If you enjoyed this post, please do check out my blog.
All content and images by @jaymorebeet, taken on October 13, 2017 with a Canon 7D Mark II.