Dinner · Gluten-Free · Healthy · Lunch · Main Dishes · Vegan

Roasted Vegetable & Hummus Buddha Bowls

DSC_1149What is a Buddha Bowl, you may ask. A Buddha Bowl is a meal-size assortment of nourishing, balanced and whole foods. In other words, it is a one-bowl meal that is healthy, delicious, and satisfying. The possibilities and combinations when it comes to Buddha Bowls are endless. I made this version as part of my recent series of detox days. By the way, “detox day” and “detox meal” are terms I’ll use frequently and they refer to low-calorie, healthy, nutrient-rich days of eating. I try to have a couple full detox days a week, to balance out my not-so-healthy days. Anyway, this Roasted Vegetable and Hummus Buddha Bowl is totally easy and delicious. I used steamed kale as the base and topped it with roasted carrots, bell peppers and onions, creamy avocado, homemade hummus, chewy sun-dried tomatoes for some texture, and scallions for some freshness. I also added Sriracha on top for a little extra zest. All of these flavors come together perfectly to create a tasty, vegan, gluten-free, and wholesome meal that my body and mind thank me for.



Roasted Veggie and Garlic Hummus Buddha Bowls
Serving Size: 2 (multiply as needed)  Start to Finish: 1 hour

4 medium Carrots (or 2 large), peeled and cut into sticks
1 Red Bell Pepper, seeds and ribs removed, cut into 4 pieces
1 small Red Onion, top layer peeled off, cut into 4 pieces
1/4 teaspoon Sea Salt, fine-grain
1 teaspoon Olive Oil
1/2 Avocado, peeled and sliced
2/3 cup Garlic and Lemon Hummus (get my recipe here)
2 tablespoons roughly chopped Sun-Dried Tomatoes, about 4 tomatoes, no oil
2 tablespoons chopped Scallions
6 large handfuls Kale, only the tender leaves removed from thick stems

To Make
Preheat the oven to 425 degrees. Toss carrots, peppers, and onions with olive oil
and salt. Spread out evenly over baking sheets. Bake for 30-40 minutes.

While veggies cook, make hummus and steam kale. To steam Kale, fill a medium 
pot with 1-2 inches water and bring to a boil. Place Kale leaves in a steaming mesh
on top of boiling water. Cover and let steam for 3-4 minutes. Remove Kale leaves
immediately to cool.

When veggies are roasted, slice the peppers and separate the onion layers. Divide
Kale between two bowls and layer with veggies, avocado, hummus, sun-dried
tomatoes, scallions, and Sriracha (optional). Dig in.

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