Winter vegetables are often under-rated. Many people rave about fall meals and summer produce, while delicious veggies like cauliflower, beets, carrots, radishes and brussels sprouts get left out of the spotlight. That’s why I have created this winter harvest buddha bowl made with local and seasonal veggies.
This bowl is inspired by a breakfast bowl in my favourite cafe called Northside Espresso in Kingston Ontario. Every season Northside has the same bowl made with different seasonal veggies and topped with dukkah, and it is always delicious!
Might seem foreign and is not common in a lot of recipes but I promise it’s delicious. This recipe is for a large batch of dukkah, I like to save the leftovers and add it to dishes for easy flavour. Try:
Avocado Toast (many fancy brunch restaurants add dukkah to their avo toast)
Toss on roasted veggies
Also this recipe looks amazing!
Remember to follow @PlentyFullVegan for more recipes!
- ½ Cup Quinoa
- ½ Cup Lentils
- 1 Cup Water
- 2 Medium sized steamed beets
- ½ Head of cauliflower
- 1 Cup brussels sprouts (Approx.)
- 2 Handfuls of mixed greens
- 2 Carrots
- 1 Watermelon Radish (Optional)
- ½ Lemon
- Sprouts to garnish
- ⅔ Cup Hazelnuts
- ½ Cup Sesame Seeds
- 2 Tbsp Cumin Seeds
- 2 Tbsp Coriander Seeds
- Preheat over to 375.
- To make the quinoa and lentils, bring 1 cup of water to a boil. Add the quinoa and lentils and reduce to a simmer for 15-20 minutes. Fluff with a fork and set a side.
- While the water is boiling and quinoa is cooking, remove the stems from your cauliflower and chop into florets. Chop your brussels sprouts in quarters. Add them to a baking sheet lined with parchment paper and bake for about 35 minutes.
- While the veggies are roasting, prepare the dukkah. Place the hazelnuts on a baking sheet and roast for 10 minutes. When they are finished, place them on a tea towel and knead them with your hands to remove the skins. Don't worry about being perfect, it's okay if there are some skins left on.
- Meanwhile add your cumin seeds, coriander seeds and sesame seeds to a pan. Toast until the sesame is turning brown and the spices are fragrant (about 5-7 minutes).
- Add the hazelnuts, sesame seeds and spices to a food processor and process until it's a fine crumble.
- Once everything is complete scoop quinoa mix and mixed greens into bowls. Dress the quinoa with lemon and fresh mint. Add the roasted veggies and top with fresh carrot (I peeled mine into ribbons) and radish (sliced thinly), enjoy!
- I recommend making a large batch of this for simple and customizable bowls throughout the week!
Looking for bowls? Sweet Potato Burrito Bowl, Creamy Tahini Kale Salad, Farro Sweet Potato Broccoli Bowl with Queso and Coconut Bacon