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Vegetarian Buddha Bowl with Eggs Recipe

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INGREDIENTS:

1 large sweet potato

1 teaspoon extra virgin olive oil

1 1/2 cups Brussels sprouts, quartered

8 cups water

2 eggs

1 avocado, diced

1/2 cup jicama, diced

1 cup prepared quinoa

4 tablespoons toasted sesame seeds

4 tablespoons tahini

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 1/2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1/8 teaspoon saffron (for color)

1/2 teaspoon sea salt

1/2 teaspoon white pepper

Creating unique one-bowl, multi-ingredient dishes has become a favorite among busy professionals, college students, health nuts and anyone who loves delicious, convenient food. Our vegetarian buddha bowl recipe allows you to eat up without filling up on empty calories. Plus, you can always swap out one item or add another. Craving a little more protein but want to stick with a vegetarian treat? Try tofu or tempeh as a meat substitute with tons of texture and flavor.

Who knows? Making vegetarian buddha bowl recipes may become a favorite pastime. Regardless, read on to learn the basics of how to make a vegetarian buddha bowl for one, two or a whole house of guests. Looking for a fast way to pull together lunches for the week? Switch up the ingredients in simple vegetarian buddha bowls and store them in the fridge. Just grab and go for a perfectly balanced midday treat that you and your body will appreciate.

Directions:

1. Preheat oven to 425 degrees.

2. Clean the sweet potato thoroughly with water. Poke several holes in the skin using a sharp knife. Wrap the sweet potato in aluminum foil and place on a baking sheet in the oven.

3. Cook the sweet potato for about 30 minutes or until the flesh gives when pierced with a fork. Remove the sweet potato and allow to cool.

4. Dice the cooled sweet potato into bite-sized pieces and put them in a bowl.

5. Heat olive oil in a nonstick pan or skillet over medium heat.

6. Place Brussels sprouts quarters in the hot olive oil. Cook while stirring constantly for about 6-8 minutes until the sprouts are vibrantly green but still firm enough to hold their shape. Remove the pan from heat and transfer cooked Brussels sprouts quarters to the bowl with the diced sweet potato.

7. Bring water to a boil in a saucepan over high heat. Then, reduce heat to low so it simmers. Drop the eggs carefully into the simmering water using a spoon. Simmer eggs for 12 minutes. While the eggs are cooking, fill a small mixing bowl halfway with icy water. Remove the eggs from the stove using a slotted spoon and place them in the waiting mixing bowl with cold water. Allow eggs to cool before peeling. Cut eggs in quarters and them to the bowl with the sweet potatoes and Brussels sprouts quarters.

8. Mix tahini, lime juice, lemon juice, extra virgin olive oil, garlic, saffron, sea salt and white pepper in a small bowl to form a sauce. If the tahini sauce is too thick to pour, add one tablespoon of lemon juice at a time to thin. Set sauce aside.

9. Cook quinoa per package directions and divide between two generous bowls or plates.

10. Top each quinoa bowl with half of an avocado and several jicama pieces. Add half of the sweet potato and egg mixture to each bowl. Top with tahini sauce and toasted sesame seeds.

Did you know that you can actually make vegetarian buddha bowls out of any leftovers for a next-day meal that will leave your mouth happy? Just make a little extra tahini sauce to keep on hand for fast, nutritionally packed lunches and between-meal snacking. Want Sauder’s eggs for the freshest results? Our store locator shows exactly how to get the freshest eggs close to you.

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