Asparagus & nectarine Buddha Bowl

There is something so satisfying about bowls of yummy ingredients all mixed together! My family and I have a buddha bowl for a dinner usually once a week, and every week it’s a little different.

This recipe is the perfect one to make to celebrate spring and include some fresh tender greens from your garden or local farmers market. It’s fresh, colourful, satisfying, and so very yummy!

Marinated chickpeas and quinoa provide a protein- and fiber-rich base that are light energetically, which is helpful for lymphies to include in our diets and helpful for spring seasonal living.

Kale, peas, and asparagus add an awesome amount of greens (+ vitamins K, A, C, B6, calcium, magnesium, and so much more!). Greens are are beneficial to our skin and our lymphatic system too!

The vitamin C in the nectarine, and lemon juice help bring out the iron in the greens to make it more readily absorbable. Fresh Avocado + avocado oil adds a welcome dose of healthy fats, that are lymphatic friendly.

Fresh Asparagus Bowl w/ chickpeas, quinoa, cucumber, mango, and peas

What is a Buddha Bowl?

Buddha bowl is roughly defined as a bowl with an assortment of small portions of different foods (especially grains and veggies + a sauce) that has become popular in recent years.

Things I love about buddha bowls:

• With a little prep, they can be whipped together quick, satisfying weeknight or lunch meal when there are evening activities to go.

• It has structure but allows for playfulness and you can include seasonal ingredients pretty simply and easily.

• It’s a great way to use up leftovers in the fridge.

• Flavour and texture combinations are satisfying to the tastebuds.

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• Servings: 3-4

• Course: Entree (Lunch or early dinner)

• Cuisine: Gluten-free, vegan

• Freezer-friendly? No

• How long does it keep? 1-2 days in fridge

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Ingredients:

Quinoa

• 1.5 c. Quinoa, cooked (see notes under instructions)

Sauted veggies

• 2 tbsp. avocado oil, divided

• Fresh asparagus, 5-10 small spears, cut into pieces, sautéd

• 2-3 c. fresh greens (spinach, dandelion, kale, etc.), sautéd

FRESH VEGGIES

• 1 c. Sugar Snap Peas OR cucumber slices

• Avocado, half, sliced

• 1-2 c. nectarine, cut into chunks

• 1/2 c. red onion, chopped finely

CHICKPEAS

• 1.5 c, cooked chickpeas (one 28 oz can, drained and rinsed well, or pre-cooked beans)

• 1.5 tbsp. Lemon juice, freshly squeezed

• 2 Garlic cloves, crushed or chopped

• 1 tbsp. Avocado oil

• 1-2 tbsp. Fresh herbs of your choice (chives, parsley, cilantro)

• 1/2 tsp. Turmeric powder

• pinch of fresh ground black pepper

• 1/4 tsp. Cumin powder

SALAD DRESSING

• 2-4 tbsp. Avocado oil

• 1-2 tbsp. Lemon juice, squeezed

• 2-3 tsp. Honey, (liquid or soft)

• Pinch of pink Himalayan salt or Sea salt

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Directions:

The success of putting together a buddha bowl for a quick weeknight dinner or lunch is having a few of the ingredients already made and in the fridge. e.g. batch cook 1-3 c. of quinoa for the week to have on hand for the buddha bowl or a side, having pre-cooked or canned chickpeas on hand, and fresh veggies in the fridge.

1. Next, prepare the chickpeas for the marinade (which can also be done up to 24 hours in advance and stored in the refrigerator). Add drained, rinsed chickpeas to a small mixing bowl along with lemon juice, garlic, avocado oil, salt, pepper, and herbs (optional). Mix to combine and set aside uncovered at room temperature to marinate for 20—30 min.

2. If you haven’t prepared your quinoa yet, go ahead and do that now. (Cook with water or try veggie broth for more nutrients or taste variation). This can be done up to 24 hours in advance and stored in the refrigerator to save time. Cook until fluffy and set aside.

3. Prepare buddha bowl salad dressing and set aside.

4. Next, warm your cast iron frying pan on medium heat on your stove top.

5. While the pan is warming, chop and slice the veggies, and mango for the fresh and sautéd toppings, set aside.

6. Add asparagus to the pan to sauté, once half-way cooked, add greens to sauté as well.

7. Prepare dressing and set aside.

8. You are already to assemble into serving bowls now. Place quinoa in the bottom, topped with veggies, asparagus and greens, nectarine, cucumber or peas, and chickpeas, then drizzle over with a bit of salad dressing. Sprinkle with salt and pepper as desired and enjoy!