Om Buddha Bowl

Om Buddha Bowl

3 Reviews
From: EatingWell.com, October 2017

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower—all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute ½ teaspoon each ground cumin and coriander.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 cup small cauliflower florets
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt, divided
  • 3 tablespoons hot tap water
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon za'atar
  • 1½ cups baby kale
  • ½ cup cooked quinoa
  • ½ cup canned chickpeas, rinsed

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss cauliflower with oil, cumin and ⅛ teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.
  3. Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining ⅛ teaspoon salt in a small bowl.
  4. Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing (save the rest for another use).

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 500 calories; 25 g fat(3 g sat); 12 g fiber; 55 g carbohydrates; 20 g protein; 166 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 2,427 IU vitamin A; 88 mg vitamin C; 172 mg calcium; 5 mg iron; 715 mg sodium; 1,043 mg potassium
  • Nutrition Bonus: Vitamin C (147% daily value), Vitamin A (49% dv), Folate (42% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 fat, 2½ starch, 2 lean protein, 1½ vegetable

Reviews 3

January 01, 2018
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By: Nicole Riggs
It was good, but really salty. If I were to make it again, I'd half the salt and add more if needed.
December 02, 2017
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By: terridigby
I had some pinto beans, so I used them instead of the garbanzos and I don't like quinoa so I made wild rice. The sauce is good, but kale doesn't absorb it to well. I ended up using all the sauce.
October 05, 2017
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By: Sophie Johnson
Very fresh! Easy to customize with whatever veggies/grains you have on hand. Would make again.
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