Who doesn’t love a yummy buddha bowl?
Warm, nourishing, versatile, and packed with goodness, one bowl meals are a staple when we’re just not sure what else to cook up for dinner. Plus, they’re a great way to use up any leftover veggies, meats or grains that you have in the fridge.
Today’s Bok Broc Buddha Bowl is from the creatrix of One Bowl Wonders herself, Gina Caputo! Thank you Gina!
With buddha belly love,
Bok Broc Buddha Bowl
by Gina Caputo, creatrix of One Bowl Wonders and founder of the Colorado School of Yoga
Yield: 2 servings
- 1 cup uncooked quinoa, directions below
- 1 TB of your preferred sauté oil (olive or coconut)
- 1 clove garlic, minced
- 2 tsp ginger, grated
- 1 head of broccoli crowns
- ¼ cup organic vegetable broth
- 1 large or 2 small bunches of bok choy, remove the widest end of the stalk, chopped into ½ inch strips widthwise
- 1 TB coconut aminos
- Sea salt to taste
- ½ a ripe avocado, sliced thinly
- Togirashi, a Japanese 7-spice seasoning
To cook quinoa, measure 1 cup into a fine mesh strainer, rinse thoroughly with cold water, then drain well. Transfer to a medium sized pot and add 2 cups water and a pinch of sea salt. Cover and bring to a boil. Turn heat down to a simmer and cook for 10 to 12 minutes. Remove quinoa from heat and allow to sit for 5 minutes with the lid on. Fluff quinoa with a fork before serving.
Meanwhile, put the oil, garlic and ginger in a cold sauté pan (this prevents the garlic and ginger from burning) and bring to medium heat until garlic and ginger are fragrant and lightly browned.
Add the broccoli crowns and ¼ cup of vegetable broth, a pinch of sea salt and cover to steam the broccoli crowns. When nearly done (test with a fork), add the bok choy and coconut aminos. Continue to cook with the lid off and remove from heat once the bok choy is slightly wilted.
To serve, place a hearty scoop of quinoa in a bowl and top with your bok-broc mixture. Then fan some avocado slices on top and sprinkle with spicy Togirashi!