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Mon Jul 29, 2019, 12:19 AM

I made buddha bowls for the first time with roasted walnuts,

Last edited Mon Jul 29, 2019, 03:26 PM - Edit history (1)

roasted kale, roasted beets and roasted sweet potato and roasted red onions. They were served over rice hot and feta cheese and dressing were poured on top. The flavours were nice and mild for the type of veggies they were. I normally don't like any of those veggies but they were great roasted and alltogether. Even my 89 year old dad liked it. And you can use any dressing but this one had lemon juice and maple syrup on top of the usual balsamic dressing ingredients. I did find the vinegar a little too strong in the dressing at first and will invest in buying white balsamic vinegar which is milder and add it to taste. I adjusted it tonight. My sister says she puts in more garlic and some lemon zest so i will make those changes too. Out of the ordinary flavours for us but well worth the effort. You cook the diced beets (1/2 inch cubed) for 15 minutes spread out.. Push it to the side in the pan and cook the diced sweet potato and wedged onions for another 15 minutes spread out. Then pushed to the side of the pan add the chopped kale (stem removed) and sprinkle with walnuts. Cook for 5 minutes. 425 degree oven with all the veggies (4 cups each except the onions that are 2 small red ones) tossed with 2 tbsp of olive oil before you roast them. One pan and 35 minutes and you have enough for 4 servings.

Here are some other buddha bowls i am going to try too:

https://www.google.com/search?source=hp&ei=43U-XazNNczl_QbW15iICg&q=buddha+bowl&oq=budd&gs_l=mobile-gws-wiz-hp.1.0.35i39j46l2j0j46j0j46j0.2120.6915..9413...1.0..0.111.398.2j2......0....1.......8..46i39i275j46i131j0i131.oYd7Lj3vqPo#scso=_73U-Xc3yJqyyggfF_Z3AAg53:0

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Reply I made buddha bowls for the first time with roasted walnuts, (Original post)
applegrove Jul 2019 OP
irisblue Jul 2019 #1

Response to applegrove (Original post)

Mon Jul 29, 2019, 08:55 AM

1. Thanks for these.

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