One of my favorite places to have lunch when I need to get away from my workday is The Buddha Bistro. It’s tucked away in this incredible factory building right in downtown Watertown. Sharing an entrance with the Om Studio, this hidden gem is the perfect combination of everything I love- industrial open faced brick, yoga, peacefulness, zen accents and delicious food. It’s the perfect place to get away from my laptop and enjoy a really yummy guilt-free lunch.
My favorite dish at The Buddha Bistro is the buddha bowl. It’s a great healthy option for a quick and hearty lunch chock full of quinoa, organic rice and seasonal veggies. This week, I decided to try my hand at roasting some seasonal veggies and re-creating this little slice of zen in my own kitchen. Although the ambiance of my dinning room is not quite as peaceful as the Buddha Bistro’s comfy couches, I love this delicious option for when I can’t quite get away.
I love love love roasted brussel sprouts. So when I picked veggies for this recipe, brussel sprouts were a definite. I also included broccoli, cauliflower, sweet potatoes and green beans. I think they all roast up really well with just a little olive oil and S+P. You can change out the veggies as they come in and out of season. This is all about getting your favorites in one dish. Unfortunately, the green beans got all eaten up before they made it to the roasting pan.
3 Large Sweet Potatoes
1 Large Head of Broccoli
1 Large Head of Cauliflower
3 tablespoons of olive oil
1/2 cup cooked quinoa
1 cup cooked organic brown rice
1 can garbanzo beans
2 tablespoons of Bangkok Peanut Dipping Sauce
Peel, clean and cut your veggies. Combine them all in a large roasting pan. Coat with olive oil, salt and pepper to taste. Roast at 375 degrees for 30 minutes or until golden brown and fork tender.
Grab your favorite bowl. Add rice and quinoa. Top with roasted veggies and garbanzo beans. Drizzle peanut sauce over the top and enjoy! This is a super easy recipe to play with. Add more variety of veggies or keep it to just broccoli, whatever you like best. I’m thinking of making them again build-a-bowl style, where my guests can add little bits of everything they like.