Winter Vegetable Buddha Bowl
Kicking off the New Year with a new recipe that's tasty, filling and packed with seasonal veggies. A nice healthy recipe after all those holiday treats.
This Winter Vegetable Buddha Bowl is loaded with roasted seasonal vegetables like beets, sweet potato, red cabbage and parsnips from our local farmers, topped with spicy and crunchy roasted chickpeas on a bed of Ontario grown quinoa and drizzled with Earth + City's creamy and zesty delicious tahini dressing that's got a subtle kick!
This recipe is easy and filling. Double up on the recipe to make enough for leftovers to throw together for a quick lunch or dinner throughout the week!
Meet Our Farmers & Producers
The beautiful parsnips used in this buddha bowl recipe are sourced from Hillside Gardens, a fourth generation family farm and processing facility in Bradford, ON.
Best Baa Dairy
If you choose to forgo the vegan recipe, a little bit of our local feta from Best Baa Dairy is a great addition to this recipe! Located in Fergus, ON, Best Baa is owned and operated by Peter and Nicole Bzikot.
Best Baa uses non-homogenized ewe's milk as the basis for most of their cheeses, all of which is sourced from within 100km of their facility!
They source milk from farmers who pasture feed their flocks in the warmer months and supply them with alfalfa hay in winter.
Earth + City
Earth + City prepares healthy, plant-based food in tandem with the Ontario growing season. All of their ingredients are thoughtfully chosen, with a focus on seasonal availability and the pantry staples in their kitchen are gluten-free, mainly organic, and frequently ordered through local food vendors.
Their lemon & tahini dressing is perfect to top this buddha bowl recipe!
Round Plains is a non-certified organic farm run by Bob and Juli who have been farming for 25 years on their family spread. Round Plains primarily grows different varieties of organic sweet potatoes and are very proud to be part of the Norfolk County farming community.
Located in rural Ontario Canada, Elmira's Own is headed by Stuart Horst and his family. They are dedicated to natural growing practices and superior flavour.
With several different tomato varieties now part of the Elmira's Own collection, they continue to provide garden fresh, sweet summer flavour, all year round. Their flavourful Gourmet Grape tomatoes are featured in this recipe.
The de Filippis family has been farming for over 55 years and began with a focus on cabbage, broccoli and cauliflower but have experimented with many varieties in the years since!
They are the masters of cabbage growing as you'll taste in the delicious red cabbage featured in this recipe that becomes beautifully sweet when roasted, as it is in this buddha bowl recipe.
Cookstown Greens is a family-run farm located 1 hour north of Toronto in Essa township that grows over 120 varieties of the best certified organic vegetables, greens, seedlings, garnishes and edible flowers!
Their beautiful organic mixed beets were used in this winter veggie packed buddha bowl recipe!
Cookstown leaves part of their land untouched and use non-intensive farming methods, which contributes to Cookstown's biodiversity and they continually practice ethical and responsible standards in their farming.
Our dried chickpeas used to make the spicy and crunchy roasted chickpeas in this recipe are sourced from Pristine Gourmet in Norfolk, ON and grown in Saskatchewan.
Owned and operated by Jason Persall, Pristine Gourmet follows conventional growing practices. All products are non-GMO and made with local ingredients.
In addition to their dried legumes, Pristine specialize in creating pure, clean, high quality oils like canola, soybean and sunflower from non-GMO seeds grown on their farm.
Our Ontario Quinoa is sourced from Quinta Superfoods. This quinoa is a Canadian-grown high nutrient, high quality quinoa. that is all natural (non-GMO).
Ontario's superior soil allow them to produce the only quinoa with 2-4 times the fibre, iron, magnesium and calcium over other brands!
Ingredients (makes 2 bowls)
- 4 x Cookstown mixed beets
- 1 x Round Plains sweet potato
- 1-2 x Hillside Gardens parsnips
- 1/2 x Top Tomato red cabbage
- 1/2 cup Elmira's gourmet grape tomatoes
- 2 x tbsp olive oil
- 1/3 cup Spicy Roasted Chickpeas (recipe below)
- 2 x tbsp Best Baa feta cheese (optional - omit to keep recipe vegan!)
- 2 x tbsp Earth + City Lemon Tahini dressing
- 2 x cups cooked Quinta quinoa (follow cooking instructions on the package)
For Roasted Spiced Chickpeas
- 1 cup pre-soaked Pristine Gourmet chickpeas
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Cook Your Pre-Soaked Chickpeas
Bring a pot of water to a boil and add your pre-soaked chickpeas to the pot. Allow to cook for 45 minutes.
Prepare Your Winter Vegetables
Preheat the oven to 400F.
Peel your sweet potato and parsnips and cut them into rounds about 1/4 inch thick.
Wash your tomatoes and, leaving them whole.
Peel the top leaves off your red cabbage and cut cabbage into 8 equal wedges. Keep the core as this keeps the wedges intact. Set aside
Wash your beets and peel them but keep them whole. Separate them by colour and wrap them in a tinfoil packet to roast for 30-40 minutes (this stops the beet colour from running onto the other vegetables while they roast and keeps them nice and juicy).
Arrange the rest of your vegetables (sweet potato, parsnips, cabbage and tomatoes) on a large baking sheet separated by vegetable type and brush with olive oil and sprinkle with salt.
Place the tray of vegetables and beet packs in the preheated oven to roast for 30 minutes, checking after 20 minutes to flip over your vegetables.
Once the beets are finished cooking, remove from the foil packets and allow to cool slightly. Peel the beets and cut into wedges.
Cook Your Spicy Roasted Chickpeas
Once you chickpeas are done cooking, strain your pre-soaked chickpeas and pat them dry with a paper towel (the drier you can get them the crunchier they'll be!).
In a medium bowl, combine your spices, strained and dried chickpeas, salt and olive oil and mix so that chickpeas are well coated.
Spread the chickpeas out on a parchment paper lined baking sheet and roast in the oven for 20 minutes. Remove, from the oven and mix around with a spatula. Put them back in the oven to roast for an additional 10 minutes or until nice and golden. Remove from oven and let cool while you cook your quinoa.
Cook Your Quinoa
Prepare your Ontario Quinta quinoa by following the cooking instructions on the package. Take 1 cup of quinoa and rinse it under water in a fine mesh strainer. Rinsing quinoa is an important step as it removes the quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
Once rinsed, combine 1 cup of quinoa with 1 and 1/4 cups of water and bring to a boil. Reduce the heat and allow to simmer covered for 12-14 minutes.
Strain and set aside.
Assemble Your Bowls
It's time to put it all together! Start by adding a cup of cooked quinoa to the base of each of your bowls. Add your sweet potato rounds, parsnip rounds, beets, cabbage and roasted tomatoes to each bowl. Sprinkle with feta cheese (if adding, if not omit to keep vegan).
Distribute your 1/3 cup of your crunchy roasted chickpeas and drizzle each bowl with 1 tbsp some of Earth + City's delicious Lemon & Tahini dressing (or add more of each if you prefer!).
Serve immediately and enjoy!
Did You Try This Recipe?
If so, we'd love to see your finished product! Share a photo of your Winter Vegetable Buddha Bowl and tag us on Instagram @themarketat100kmfood!