5 from 14 votes
Roasted Winter Harvest Buddha Bowls
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Hearty, comforting, healthy, nourishing and seriously delicious, these Roasted Winter Harvest Buddha Bowls are a feast for the soul!

Course: entree, Salad
Cuisine: Fusion
Servings: 4
Calories: 501 kcal
Ingredients
  • For the Grains:
  • 1 Cup uncooked Quinoa - rinsed
  • ¾ Cup uncooked Lentils
  • 2 ¾ Cup Water
  • ½ tsp Salt
  • ¼ tsp Ground Ginger
  • 1 sprig Thyme , plus more for garnish
  • For the Veggies:
  • 2 large Shallots – peeled and halved lengthwise
  • ¾ Pound Brussels Sprouts – trimmed and halved
  • 1 large Sweet Potatoes – peeled and diced into 1’’ cubes
  • 2 TBS Extra Virgin Olive Oil
  • ½ tsp Garlic Powder
  • ½ tsp Dried Thyme
  • ½ tsp Ground Ginger
  • 1 tsp Sea Salt
  • Toppings:
  • ¼ Cup Hazelnuts - toasted
  • ¼ Cup Raisin
  • Parmesan Cheese - shredded, to taste
  • Vinaigrette:
  • 4 Slices Center Cut Bacon – diced*
  • ¼ Cup Apple Cider Vinegar
  • 2 TBS Honey
  • 2 TBS Dijon Mustard
  • 1 Cloves Garlic – minced
  • Kosher Salt & Freshly Ground Black Pepper , to taste
Instructions
  1. Preheat the Oven to 400 degrees and prepare a large sheet pan (or two, you do not want to crowd the vegetables) with aluminum foil for easy clean up. Spray with non-stick cooking spray.
  2. Cook the Grains: Place the quinoa and lentils in a medium saucepot with water, salt, ginger and thyme. Bring to a boil over high heat, immediately reduce heat to simmer and cover. Cook about 25 minutes or until lentils are cooked and quinoa is fluffy. Remove from heat. Fish out thyme sprig and discard. Fluff with a fork and set aside, covered.
  3. Meanwhile Roast Vegetables: Place the shallots, brussels sprouts and sweet potatoes in a large bowl. Add oil, garlic, dry thyme, ginger and salt. Toss to coat. Transfer vegetables to prepared sheet pan and roast in the oven, on the center rack, for 35-45 minutes, turning once half way through cooking, or until vegetables are golden and cooked through.
  4. While the Vegetables Roast, Make the Vinaigrette: Add Bacon to a small saucepan, over medium heat and cook until crispy. Remove bacon from the pan to a paper towel lined plate. Pour off all but 1 tablespoon of bacon fat. Add garlic and sauté for 30 seconds. Add remaining vinaigrette ingredients to the pan and season with a pinch of salt. Cook until vinaigrette is slightly thickened, whisking continuously, until vinaigrette is slightly thickened, about 2 minutes. Remove from heat and transfer to a mason jar*. Add cooked bacon to vinaigrette. Shake to combine and set aside until ready to use.
  5. To Serve: Toss lentils and quinoa with half of the vinaigrette. Divide quinoa and lentils between bowls and top with roasted vegetables. Scatter with nuts, raisins and parmesan. Drizzle with the remaining dressing and garnish with fresh thyme leaves if desired. Serve and enjoy!
Recipe Notes

*To make the dressing vegetarian- substitute veggie bacon for real bacon and extra virgin olive oil for dressing.
*Warm Mason jar under hot water before adding vinaigrette to prevent jar from cracking.

Nutrition Facts
Roasted Winter Harvest Buddha Bowls
Amount Per Serving
Calories 501 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 1007mg44%
Potassium 1060mg30%
Carbohydrates 75g25%
Fiber 18g75%
Sugar 11g12%
Protein 20g40%
Vitamin A 690IU14%
Vitamin C 75.5mg92%
Calcium 91mg9%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.