Romesco Buddha Bowl
Serves 4
Romesco Sauce
1 (16 oz.) jar roasted red bell peppers, drained
3/4 cup almonds, lightly toasted
2-3 tbsp. red wine vinegar juice
1-2 cloves garlic to taste
2 tsp. paprika
Salt and pepper to taste
1/4-1/3 cup extra-virgin olive oil
Bowl Ingredients
1 cup dry quinoa
1-2 cans chickpeas, drained and rinsed
4 cups thinly sliced kale (or dandelion greens or other green)
2 cups thinly sliced cucumber (preferably English cucumber)
2 cups halved cherry tomatos
Combine all sauce ingredients in a blender and puree to desired consistency.
Cook quinoa according to package directions (*see note below).
Combine quinoa, chickpeas, greens, cucumber, and tomatoes in a bowl and serve with sauce.
Tips
This recipe is formulated for ~4 servings so in theory, if you made this recipe and spread it out throughout the week, you should get somewhere around 3-5 meals.
How to cook quinoa - add 1 cup quinoa to a medium pot with 2 cups of water and bring to a boil over medium-high heat. Decrease heat to medium low to simmer (simmer means very gently boiling). Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer. Remove the pot from heat, cover with lid, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.
Feel free to try making the sauce without any oil, and see if you like it! You can always add oil and puree it all over again.
I would also recommend adding some nuts to the bowl, as the crunch will provide another texture, and combinations of different flavors and textures always makes food better, in my opinion!