Basic Buddha Burrito Bowl
(pictured: Basic Buddha Mediterranean Bowl; see notes for method)
Servings 4
Ingredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt optional
- 2 teaspoons olive oil
- 1 (15-ounccan black beans drained and rinsed
- 16 ounces (about 8 cups fresh spinach) trimmed and chopped
- ½ cup salsa fresh or jarred
- ¼ cup vegan sour cream
Instructions
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In a medium saucepan, combine the quinoa, water, and salt (if using), and bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to medium-low, and simmer until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from the heat and set aside, still covered, for 5 minutes before fluffing with a fork.
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While the quinoa cooks, in a large skillet over medium-high heat, heat the oil for 1 minute. Add the beans and spinach and toss gently until the spinach turns dark green and begins to wilt, 3 to 4 minutes.
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To serve, portion the quinoa into four bowls, then portion out the sautéed beans and spinach. Top each bowl with 2 tablespoons salsa and 1 tablespoon sour cream.
Recipe Notes
Recipe from Fast & Easy Vegan Cookbook by JL Fields.
Make It Ahead: Batch cooking is your best friend for Buddha bowls. Any legume partnered with vegetables and grains (or starches, like sweet potatoes or parsnips) qualifies. That’s why every weekend I prepare a batch of beans and a batch of grains or starch vegetables; during the week I can reheat and quickly assemble a tasty bowl with a steamed, roasted, or sautéed veggie and a little sauce or dressing.
Oil-free option: Use 1 tablespoon vegetable broth instead of the oil and use Simple Vegan Sour Cream or omit.
Soy-free option: Use a soy-free vegan sour cream.
THREE FLAVOR-BOMB BOWLS
- Indian: Basmati rice, red lentils, steamed broccoli, and cashew sauce with curry powder
- Chinese: Brown rice, cubed baked tofu, roasted cauliflower, and soy sauce
- Mediterranean: Pearled barley, gigante or other white beans, halved cherry tomatoes, and sliced green olives, garnished with fresh oregano and served with a drizzle of fresh lemon juice
