Sustainable Harvest Buddha Bowl
The "Sustainable Harvest Buddha Bowl" is a delectable and environmentally conscious main course, specially crafted for World Climate Day. This vibrant bowl brings together a colorful array of locally sourced, plant-based ingredients, creating a nourishing and planet-friendly dining experience.
- 1 cup potato (diced)
- 1 tablespoon herb-infused olive oil
- 1 sweet potato (diced)
- 1 cup cherry tomatoes (halved)
- 2 cups kale (destemmed and chopped)
- 1 tablespoon olive oil
- salt (to taste)
- pepper (to taste)
- 1 avocado (sliced)
- 1/4 cup radishes (thinly sliced)
- 1/4 cup pumpkin seeds
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- salt (to taste)
- pepper (to taste)
- 1. Prepare the Base:
Fluff the cooked quinoa with a fork and drizzle with herb-infused olive oil. Set aside.
- 2. Roast the Vegetables:
1- Preheat the oven to 400°F (200°C).
2- Toss sweet potato cubes and cherry tomatoes with olive oil, salt, and pepper.
3- Roast for 20-25 minutes or until vegetables are tender.
4- Sauté kale in a pan with olive oil until wilted. Season with salt and pepper.
- 3. Assemble the Bowl:
1- Divide the herbed quinoa between two bowls.
2- Arrange the roasted sweet potatoes, cherry tomatoes, and sautéed kale on top.
3- Add sliced avocado, radishes, and pumpkin seeds.
- 4. Prepare the Dressing:
In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- 5. Drizzle and Serve:
1- Drizzle the dressing over the Sustainable Harvest Buddha Bowl.
2- Serve immediately and enjoy your planet-friendly feast!