Chef Anna's Buddha Bowl

This recipe was created by Chef Anna Gedalof, Owner & Chef at The Ellery Market & Catering on the Danforth. Chef Anna's Buddha bowls are a staple at The Ellery Market & Catering, and for good reason! They're healthy, delicious and packed with flavour and wholesome ingredients.

This recipe is going to take about two hours of cook time, but much of that is passive. Treat this as your meal prep for the week and make more than you will need today!

Completed Buddha Bowl Recipe


For the Quinoa

For the Pickled Onion

For the Roasted Root Vegetables

For the Braised Cabbage

For the Miso Apple Cider Viniagrette

To Top the Bowl

You can also add tofu or chicken breast to your Buddha bowl for an extra protein boost if you wish!


Prepare Quinoa

  • Prepare Quinta Quinoa by adding 1+1/4 cups of water for every 1 cup of quinoa. Set the stove at medium heat, add the Quinta Quinoa with the water and bring it to boil. Next, let it simmer for 12-14 minutes letting the vapour out once in a while. Set aside

Prepare Pickled Onions

* Make sure to start this early and by the time everything has finished cooking your onions will be quick pickled.

  • Thinly slice 1 red onion and place it in a jar or bowl.
  • Combine ¼ cup apple cider vinegar, ¼ cup water, 1 tsp salt and 1 tbsp maple syrup or brown sugar and leave on the counter.

Prepare The Root Vegetables

  • Peel your Jerusalem artichokes and carrots. I like to cut these into large pieces, we’re going to roast them low and slow so larger pieces will work better.
  • Toss all your cut root veg into a bowl. Season with some oil and salt. (I use garlic oil, the by product of making garlic confit which I prefer to make with a neutral oil like canola. Use whatever oil you prefer.)
  • Use your hand to mix all the veg around and then pick them up out of the bowl and place them on your baking sheet, don’t pour out the whole bowl or you’ll just transfer extra oil onto your sheet pan. 
  • Last cut 5 shallots in half and peel. Toss in your seasoning bowl and then place in the middle of the baking sheet with the cut side down.
  • Bake the vegetables at 300F for 45 min. Turn the oven up to 325 and bake for an additional 30 min. Remove the roasty, toasty shallots from the baking sheet and allow to cool. Carefully and one by one using tongs turn your vegetables over. Return the Jerusalem artichokes and carrots to the oven and bake for an additional 30 min at 375F.

    Prepare the Braised Cabbage

    • While your vegetables start roasting you can get going on your braised cabbage. I sliced up half of my red cabbage which gave me about 1L sliced and raw. In a wide pot that has a lid, sauté the cabbage for about 2 minutes in a little oil, again I used garlic oil. Add 2 tsp salt and saute for 1 more minute.
    • Add enough apple cider to just to cover the cabbage, you can cut this with a little water if you want to reserve more of the cider. Cover with a lid and cook on medium low for half an hour until tender.
    • Add ½ tsp apple cider vinegar and 1 tbsp maple syrup. Continue to cook uncovered until most of the liquid has evaporated. Taste and adjust seasoning.

      Prepare the Miso Apple Cider Vinaigrette

      • Take those 5 roasty, toasty shallots once they are cool enough to handle and pinch off the little root.
      • In a blender combine the shallots, 2 tbsp maple syrup, ½ tsp apple cider vinegar, 1 tbsp miso and ¾ cup of apple cider. Blend until smooth and your dressing is ready to go!

              Last But Not Least...Put It All Together!

              Slice up some of your cucumber and cherry tomatoes, place them in a bowl and toss with some of the pickled onion. Arrange a bit of everything in your bowl and dress with the miso apple cider vinaigrette. Enjoy!

              Buddha Bowl Recipe

              Did You Try This Recipe?

              We want to see your finished product! Tag us on Instagram @100kmfoods and @themarketat100kmfoods!