How To Make A Buddha Bowl | Black Quinoa Vegetarian Buddha Bowl

Buddha Bowls are pretty popular these days. Do you know how to make a Buddha Bowl? We made a Black Quinoa Vegetarian Buddha Bowl with a Beet Vinaigrette Yogurt Drizzle! It’s super healthy and delicious.

How To Make A Buddha Bowl | Black Quinoa Vegetarian Buddha Bowl + Beet Vinaigrette Yogurt Drizzle

There is something magnetic about a colorful, delicious, and healthy Buddha bowl. Right? Often, if done correctly, they’re so visually appealing it’s almost a dang shame to eat them. I said, almost. Plus, I really like how versatile Buddha bowls can be; they can be vegetarian, vegan, or laden with whatever you find nutritiously irresistible and necessary. For my latest version, I am using black quinoa and a long grocery list of colorful, good stuff.

Funny story, this recipe is vegetarian, but I didn’t plan it this way. It just sorta happened, and truth be told I was so immersed in making this a colorful creation I simply forgot all about the meat protein. But as it turns out the Buddha bowl came out just fine. So, here’s to my first accidental meatless Monday! Not bad if I do say so myself. Oh, and let me tell you about the Beet Vinaigrette Yogurt Drizzle.

Here’s the deal, like so much of what I create things just kinda reveal themselves, so same thing for the Beet Vinaigrette Yogurt Drizzle. I wanted something healthy, super fresh and different. So, I grabbed the plain Dannon Greek yogurt from the fridge and placed a cup into a bowl. I added three tablespoons of the vinaigrette from the jar of Trader Joe’s Cut Beets, I then added two tablespoons of lavender honey, a half-teaspoon of Basalmic vinegar, and a few turns of freshly turned black peppercorns. I grabbed the whisk and blended the ingredients all together. It turned out pretty good, and I like how it is slightly sweet, creamy with the bite of the Balsamic vinegar.

I think, in the new year, it’s going to be all about the Buddha Bowl

How to make a Black Quinoa Vegetarian Buddha Bowl

Ingredients:

*Note: all raw vegetables were cleaned, rinsed, and or scrubbed

1/2 cup black quinoa
1 cup vegetable stock
pinch sea salt

And to think there was a time I hated beets, and now I love ’em. I grow them in the family garden in the summertime and get them from Trader Joe’s in the winter.

Vegetables & Stuff:

1 medium raw carrot, diced
1 medium raw beets, half slices
1 small raw cucumber, half slices
1 large raw jalapeño pepper, sliced
1 small raw yellow squash, half slices
3 radishes, half slices
6 sun sugar tomatoes, cut in half
2 tablespoons vinaigrette cut beets, diced
2 hardboiled eggs, peeled and cut in half
1 small sweet potato, baked and cut into small cubes
2 tablespoons wasabi peas
2 tablespoons raw sunflower seeds
2 tablespoons hemp hearts
1/4 teaspoon sesame seeds
1/4 teaspoon poppy seeds

Directions:

To prepare the quinoa, follow the instructions on the package. I used my Instant Pot and put a half-cup of black quinoa and one cup of vegetable stock into the Instant Pot. Then placed on the lid and locked it, I made sure the vent was in the closed position. I pressed the Rice option and waited for the quinoa to finish.
In the meantime, I prepared the vegetables and boiled two eggs for ten minutes.
Cooled, peeled, and cut the eggs in half.
I measured out the quantities of the Wasabi seeds, raw sunflower seeds, hemp hearts, sesame seeds, and poppy seeds.
When the time expired on the Instant Pot, I adjusted the vent to depressurize, when the steam was all released I unlocked and removed the lid.
I used a fork to fluff the quinoa, and it came out perfect.

I love jalapeño peppers; they add subtle heat and nice crunch. Plus, their vibrant green color helps make this Buddha bowl pop!

Next, I divided the quinoa between two bowls and began placing the raw veggies around the inside of each bowl. Working clockwise, I arrange the sliced beets, cucumbers, yellow squash, carrots, red bell pepper, tomatoes, radishes, and jalapeño peppers. The hard-boiled eggs are positioned in the center, and I scattered the Wasabi peas, sunflower seeds, hemp hearts, sesame, and poppy seeds all around. I also added the cooked sweet potatoes cubes and diced cut beets in vinaigrette. Now, it’s time for the Beet Vinaigrette Yogurt Drizzle. Basically, use as much as you like and don’t feel bad. Serve and enjoy!