Lynne Kenton of
Delmarvalicious Dishesjoins us in the DelmarvaLife Kitchen to show us how to put together a Buddha Bowl.Roasted Vegetable Buddha Bowl 3 ½ tbsp Extra Virgin Olive Oil (divided) 1 lb Brussels Sprouts- halved 1 ½ cups Butternut Squash- chopped 2 cups Spinach 2 cups Cooked Quinoa1 can Chickpeas (Garbanzo Beans) ¼ cup Peanuts- ChoppedSweet Peanut Butter Dressing â cup Peanut Butter 3 tbsp Soy Sauce 4 tbsp Warm Water 1 Garlic Clove- Minced ½ tbsp Minced Ginger 2 tbsp Honey1 Preheat oven to 425 degrees. Line a rimmed baking sheet with tin foil.2 Cook quinoa according to package directions. Use vegetable broth in place of water if possible.3 Place the butternut squash and brussels sprouts on rimmed baking sheet. Toss with 3 tablespoons EVOO and season with salt and pepper. Roast for 15 minutes.4 While butternut squash and brussels sprouts are roasting, drain and rinse chickpeas. Spread chickpeas out on a clean towel to dry.5 After 15 minutes, remove pan from the oven. Using a spatula, toss the butternut squash and brussels sprouts. Add chickpeas to the pan. Toss chickpeas with remaining 1/2 tablespoon of EVOO. Cook for an additional 10 minutes.6 To assemble bowls, put quinoa in bowl. Place brussels sprouts, butternut squash, chickpeas and spinach on top of quinoa. Drizzle with Sweet Peanut Butter Dressing. Sprinkle chopped peanuts on top. Serve hot or cold.Sweet Peanut Butter Dressing7 Add peanut butter, soy sauce, warm water, minced garlic, minced ginger and honey to a food processor.
