Let’s be realistic, we all face that time of the week when we have leftovers and not sure how to eat them and with what. Buddha Bowl is the answer.
Prep Time: 15 min
Cook Time: 20 min
Total Time: 25 min
Ingredients (Servings: pieces)
Mixed Green Salad
Salt & Pepper to taste
Preparing In The Kitchen
Preheat the oven to 180ºC and prepare a baking sheet with parchment paper.
Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa
Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.
Slice the eggplant and place it on a baking sheet, sprinkle parmesan over each slice. Add salt and pepper.
Peel and slice sweet potato, season them with salt and pepper and place it on the baking sheet next to eggplant.
Wash and drain the chickpeas, season with salt and pepper (add any other spice you wish), spread it on the same baking sheet (or another one if it does not fit).
Drizzle over all veggies some olive oil. Place them in the oven and roast everything for 10-15 minutes. Until golden and crispy.
In the meantime, place a grill pan over medium heat. Drizzle in some olive oil and grill Halloumi on both sides for few minutes (until golden).
Once all is ready, create your Budha Bowl with all the veggies, halloumi, cooked quinoa and fresh green salad.