Fall Buddha Bowl
Fall is one of our favorite times of year! For Lexi and I and also my youngest son, Bryce, whom I coached in HS as well, it always meant Cross Country season which was is definitely my preferred sport to coach. We always loved the comaraderie and family atmosphere of the CC team compared to track. For those of you not familiar with Cross Country, in Michigan High School athletics, everyone races 3.1 miles or 5km in distance each time that they race. The meets are almost always held in area parks or sometimes golf courses, which means that you really get to enjoy and appreciate the changing season which starts out with hot, sunny, humid days and ends up with athletes wearing hats and gloves, huddled together in the team tent under blankets waiting for their race to begin. Many of the courses are quite hilly and run on all types of terrain, and then there are the days they run when it rains! That is always quite comical as they are usually covered head to toe in mud by the end of the race, and I have seen many a runner have their shoe sucked off by mud in a race and have to run with only one shoe for the rest of the competition! Those are the days they love the most, and it is when you realize that although they are 14-18 years old and trying to act like adults, that they are really still kids:) I was so incredibly fortunate to have the opportunity to coach my children and have that precious additional time with them, and I have been so blessed by all of the wonderful athletes, families, and other coaches that it is brought into my life throughout the years!
Of course Fall also means football, gorgeous changing foliage, and best of all comfort food! It is a time to delve into all of the amazing pumpkin and squash recipes, and sweet potatoes and brussels are back in season along with cranberries. These are some of our favorite foods so we decided to combine them all into a buddha bowl which is now a staple in our home. We love buddha bowls because everyone in our family can customize it to their preferences! Hope you enjoy our Fall inspired buddha bowl!
- 1 15 oz can chickpeas, rinse and drain well and save juice
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/2 cup pumpkin puree
- 1/4 cup fresh lemon juice
- 1 tbsp maple syrup
- 2 tbsp of hemp seeds
- 2 tsp maca powder
- 1 tsp pumpkin pie spice
- 3/4 tsp sea salt, plus a little more to taste after blending if necessary
- 1/2-3/4 tsp cayenne, depending on how much spice you like, we used 3/4
- 2-3 tbsp of garbanzo juice if needed for blending
- Combine all ingredients in food processor. Add more garbanzo juice if needed to get consistency you desire. Our family really loves this because it starts out sweet in your mouth and ends with a nice spicy kick so it is a perfect addition to a buddha bowl!
- Wash potatoes well with vegetable brush. Slice about 1/8 inch thick, put in bowl, and coat lightly with coconut oil. Probably 2 tsp-1 tbsp per every 2 medium sized sweep potato. Lay out on roasting pan. Sprinkle with sea salt and cracked black pepper, and dust with cinnamon. Bake at 400 degrees for about 20 minutes, flipping once half way through. They are done when they are no longer hard. If you want them crispier around the edges, simply let them cook a little longer, but keep a close eye on them.
- 1 1b of brussel sprouts
- 2tsp-1tblsp melted coconut oil, depending on size of brussels
- 1 tsp balsamic vinegar
- 1/2 tsp cinnamon
- Sea salt and freshly cracked pepper
- If desired: Add 1/2 cup fresh organic cranberries. For this recipe we threw on dried, no sugar added ones later on.
- 2-3 tbsp large coconut flakes
- Preheat oven to 400 degrees. Wash and trim brussels. Cut into quarters. Throw in a bowl and toss with olive oil and balsamic vinegar. If adding fresh cranberries, add them now. Spread out evenly on a cookie sheet lined with parchment paper. Sprinkle with sea salt and crack fresh pepper over the top. Bake for 10 min. Add coconut flakes at this point, then stir and flip pan. Stir lightly every 5 min for next 10-15 min. until softened and crispy on edges.
- For the base, make rice, quinoa, or pasta of your choice. We used an organic sprouted quinoa and rice Blend for our base. Then we simply topped it with the potato coins, pumpkin hummus, brussels, a few no sugar added cranberries, spiralized carrots, pomegranate, sliced mushrooms, lightly steamed broccolini, radish slices, swish shard, and kale to make a satisfying and healthy dinner!