Healthy Dinner: Winter Buddha Bowl Recipe

My ideal Winter meal is a recipe that I’ve adapted from Angela Liddon’s site, “Oh She Glows“. I make it at least once a week, and make enough so I can eat it for a day or two after. I get so excited to eat these soft, creamy veggies that I scarf it down with vigor (!).

This recipe is chock full of love for your body. The raw garlic in the sauce acts as an antibiotic, the chickpeas are a source of protein, as is the cauliflower (twenty grams of protein in a head of cauliflower!). Broccoli is full of phytonutrients and antioxidants, and I always add some spinach for iron. The nutritional yeast is a perfect way to digest a vegan’s harder-to-find b-12, along with some more iron. The lemon provides some vitamin C for the dreaded cold and flu season.

However, this is not why I love this recipe. I eat this dish like a wild banshee because it is delicious. 🙂

Winter Buddha Bowl

1 head of cauliflower,chopped to bite size
1 head broccoli, chopped to bite size
8-10 carrots, chopped to bite size
2 zucchinis, chopped to bite size

2 Tb safflower oil
1 Tb thyme
salt and pepper

1 C baby spinach
2 C garbanzo beans

Sauce
1 C cashews, soaked
3 Tb fresh lemon juice
2 Tb tahini
2 large garlic cloves
1 t fine grain sea salt
1/2 C nutritional yeast
6 Tb water, or as needed to thin out

Preheat the oven to 425.

Toss chopped veggies in oil, thyme, salt and pepper.

Spread in to 2 large pans, and set in oven. Check every ten minutes, turning and tossing the veggies. When the are cooked to preferred softness, remove from heat.

Immediately toss in baby spinach to softly wilt. Add the garbonzo beans to the mixture.

In a food processor or high-speed blender, combine all of the ingredients for the sauce. Mix until the sauce is a creamy consistency.