Vegan Fall Buddha Bowl

I love adapting my meal planning to season change. Fall brings a lot of cool options and I’m beyond happy to eat pumpkins again. It’s delicious and I put it everywhere (except in dessert of course, unless you suggest me a cool pumpkin cake recipe!?). Roasted corns are not bad either, they also add a nice pop of color to the Buddha bowl. I’m all about eating colorful food as of late and I enjoy every bite of the rainbow. Don’t forget to tell me about your favorite fall recipe in the comment section down below. Now let’s jump right into it!

Serving : 4 people

Total Time : 40 minutes

 

vegan buddha bowl featuring corn, mushrooms, pumpkin, quinoa and broccolini

 

vegan buddha bowl featuring corn, mushrooms, pumpkin, quinoa and broccolini

 

Ingredients :

– 4 ears of corn

– 200g enoki mushrooms

– 4 bok choy

– 1 cup quinoa

– 350g broccolini

– 1 middle size pumpkin

– vegan butter

– canola oil

– sesame oil

– salt & pepper

 

Directions:

Start by preheating the oven to 400°F (200°C).

Peel back the husks of the corn and cut them off. Remove all the silk and then brush the corn with vegan butter. Season with salt and pepper and place on a baking sheet. Cook the corn in the oven for 30 minutes.

Cut the pumpkin in halves with a big knife and scoop out the seeds and any stringy parts. If the pumpkin is really big, cut each half in smaller pieces. Pare off the skin. Cut into cubes.

Dispose the pumpkin cubes on another baking sheet. Sprinkle the pumpkin with olive oil and season with salt and pepper.

Put the pumpkin in the oven for 20 minutes.

Bring water to a boil. Add salt and cook the quinoa for 10 minutes.

Prepare all the other veggies: wash the enoki mushrooms, the bok choy and the broccolini. Cut the stem of the enoki mushrooms and separate them so as to obtain smaller bunches. Cut the stem of the bok choy. Cut the broccolini into florets.

In a frying pan, heat 3 soupspoons of canola oil and one of sesame oil. Stir fry the veggies for 5 minutes while constantly stirring. Season with salt and pepper.

Drain the quinoa. Take the corn and pumpkin out of the oven.

Arrange all the ingredients in 4 plates, playing around with the colors (try not to put 2 ingredients of the same color side by side….which makes me notice I did a little mistake on my Buddha bowl by putting the quinoa next to the mushrooms J ).

Enjoy!

vegan buddha bowl featuring corn, mushrooms, pumpkin, quinoa and broccolini

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