Cauliflower
((210 g); cut into florets; About 1/2 of a medium head of cauliflower)
2 cup
Carrots
(chopped into 1-inch rounds (About 4 medium))
1 cup
Beets, raw
(chopped into 1-inch pieces; About 1 medium beet)
1 cup
Parsnip
(chopped into 1-inch pieces; About 2 medium parsnip)
1/4 cup
Vegetable stock/broth
(About 1/16 of a standard 32-oz carton)
1/4 cup
Quinoa, cooked
(About 1/14 of a standard 21-oz bag)
1/2 cup
Water
1/4 cup
Lemon juice
(About 1 medium lemon)
10 gm
Garlic
(minced; About 1/6 of a garlic bulb)
8 cup
Kale
(About 1 bunch of kale)
1/2 cup
Chickpeas, canned, drained
(About 1/3 of a standard 15-oz can)
Instructions
Preheat oven to 420ºF. Place cauliflower florets, carrots, beet, and parsnip in a large mixing bowl. Season with vegetable broth and black pepper. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in the oven for 30 minutes.
Meanwhile, cook the quinoa. Add quinoa to a pot with a lid. You will need twice as much water as quinoa. Add water to the pan, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes or until the water is absorbed and the quinoa is soft. Check on the quinoa periodically, giving it a quick stir, to prevent any sticking or burning on the bottom. When done, remove from the heat, fluff with a fork, and set aside.
Create your dressing by combining hummus, lemon juice, and minced garlic together in a mason jar. Shake well and set aside. (Note: Feel free to add extra water, 1 tbsp at a time, to reach desired dressing consistency.)
Place the kale and a splash of water in a frying pan over medium heat and sauté just until wilted. Transfer into a bowl. Pour chickpeas into the same frying pan and sauté until slightly browned.
Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl. Enjoy!
Notes
Quinoa: If you have your quinoa pre-cooked, multiply the uncooked quantity by 3 to get the cooked amount for your dish. Quinoa triples in size when cooked.
Hummus: Oil-free hummus can be hard to find. There are new brands coming out all the time, so take a close look at the label. Oasis is one of our favorite no-oil hummus options.
