Food is spiritual for me when I approach it mindfully. When I’m not snacking on auto pilot all day, or eating too much and feeling heavy and regretful. When I take the time to go to the farmers market on Sunday morning and talk with vendors about their zucchini and tomatoes. When I’m standing at my kitchen counter, chopping vegetables with patient precision. When I sit down to a meal, look at the bright vegetables in front of me and take a moment to feel grateful for living in a world of such natural abundance.
The dishes I like the best have a mindfulness about them too. They’re comforting and delicious, like this Buddha Bowl. It’s a simple, humble dish with a lovely origin: monks would walk through towns carrying empty bowls, and villagers would greet them in the street to share whatever they had to give – a scoop of rice, a handful of beans, a boiled potato. Prepared with love, and happily shared. The very definition of the spirituality of food.
- 1 cup of dry brown rice or quinoa, prepared per the package directions
- 1 bunch of curly kale, rinsed and chopped into medium sized pieces
- 1 small cauliflower, rinsed and chopped into medium sized chunks
- 1 red onion, peeled, quartered and the slices divided
- 1 sweet potato, peeled and cut into medium sized cubes
- Salt, pepper and granulated garlic to taste
- Olive oil for coating the vegetables
- 1 can garbanzo beans, drained and rinsed
- 1 teaspoon of each: cumin, oregano, chili powder, granulated garlic, granulated onion, sea salt and pepper.
- ½ cup of tahini
- ¼ cup of warm water
- 1 tablespoon maple syrup
- the juice of ½ lemon
- Salt and pepper to taste
(Preheat oven to 375.)
- Once the kale, cauliflower, onion and sweet potato are rinsed and chopped, place them separately (one at a time) in a bowl, sprinkle with olive oil, salt, pepper and garlic powder.
- Toss with your hands.
- Place the cauliflower and sweet potato on a cookie sheet.
- Set aside the kale and onion.
- Try to keep all the veg separate as this will make assembling the bowl easier.
- Roast the cauliflower and sweet potato first (for 20-25 minutes).
- Then add the kale and onion to the sheet (roasting all for another 20 minutes).
- The veg are done when you can easily spear the cauliflower and sweet potato with a fork and the kale and onion look browned but not burnt.
- While the veg are roasting, prepare the beans and sauce.
- In a small bowl, combine the beans with all the dry spices.
- Add about 1 tablespoon of olive oil in a hot non-stick pan and add the beans, stirring constantly as they sauté, for no more than 5-8 minutes (you want them coated with the spice and browned slightly but not burnt). Set aside.
- To make the sauce, combine the tahini and warm water in a small bowl, whisking thoroughly to smooth out the paste and turn it into the consistency of sauce.
- Add the syrup and lemon, and salt and pepper to taste. Set aside.
- Once the veg are roasted, you can build your Buddha bowls.
- Put a scoop of rice or quinoa in the center of a wide-rimmed bowl. (I use a one-cup measuring cup to put a nice sized mound in the center of the bowl, but you can use as much or little grain as you like.)
- Working in a circle arrange scoops of kale, cauliflower, sweet potato, onion and beans around the grain.
- Drizzle the dish with the sauce.
- Serve with a smile.