Winter Buddha Bowl with Miso Glazed Roasted Vegetables

A Healthy, Hearty Start to a New Year

I discovered Buddha bowls a couple years ago when I was looking for a healthy, fun option for dinner. There’s so much appeal to this dish, from vibrant colors to different textures and flavors. Plus it’s easy to make super healthy and fresh, which was what caught my eye.

In the winter time it’s so easy to lean toward comfort food. With the short days and cold weather, my body always wants warm, hearty food. You hear people talk about getting into shape for their summer body, but we don’t talk enough about our winter body and the need to nourish and comfort. This bowl did just that for me!

Plus it’s the start of the new year and lots of resolutions are floating around. This bowl is a great way to feel healthy and get the nutrients you need but also still find comfort and warmth in your food.

-Rebel

We really liked the convenience of cooking this Buddha bowl. While there are many ingredients, it was easy to put everything onto baking sheets and toss into the oven.

We hope you try out this recipe or create a Buddha bowl of your own! It’s fun to come up with different combinations and use seasonal ingredients. We’d love to hear what you try. Tag us on instagram @burnttoast_foodblog or follow us on Pinterest to see some of our favorite dishes for the new year.

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Winter Buddha Bowl with Miso Glazed Roasted Vegetables

by Burnt Toast Food Blog January-4-2019

Warm, hearty flavors in a winter time Buddha bowl. Oven roast the vegetables for a healthy one-bowl meal.

Ingredients

• 1 cup wild rice (black)
• 2 1/3 cups water
• 1 teaspoon vegan margarine or olive oil
• 2 pounds garnet yams or sweet potatoes
• 1 small red onion
• 12 ounces large cremini (brown) mushrooms
• 30 snow peas (about 1/4 pound)
• 1 15-ounce can garbanzo beans (chickpeas), low sodium
• 1 teaspoon olive oil
• 1 teaspoon chile powder
• 1/8 teaspoon fresh ground salt
• 1 avocado, firm-ripe
• pea shoots, for topping
• black sesame seeds, for sprinkling
• Miso Glaze:
• 1 1/2 tablespoons honey
• 2-3 teaspoons low sodium tamari (soy) sauce
• 1 1/2 to 2 teaspoons chile pepper paste
• 2 teaspoons rice wine vinegar (lite) or lemon juice

Instructions

Heat oven to 400°. 1. In small saucepan, bring rice, water and margarine or olive oil to boil. Stir, cover and simmer for 45 minutes. 2. Peel the yams and cut into 1” pieces. Cut onion into 8 wedges. Clean and trim the mushrooms and slice. Rinse and dry the snow peas. 3. Place the vegetables on foil or parchment paper on a rimmed baking sheet. Drizzle with olive oil and stir to coat. Roast for 20-30 minutes, tossing once, until yams are just fork-tender and vegetables are browned. Remove the snow peas earlier – at about 10 minutes. 4. Drain and rinse garbanzo beans. Combine with the 1 teaspoon olive oil and chile powder. Place on a lined baking sheet. Roast for 15-20 minutes until crisp and fragrant. 5. Rinse the avocado. Cut into cubes. 6. Assemble 4-5 individual serving bowls: rice first, sweet potatoes, roasted vegetables, and garbanzo beans. Top with avocado, pea shoots, and sesame seeds.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 60 mins Yield: 4-5 servings