gluten free

Buddha Bowl

After experiencing the happiness of the Freshii bowl, I was inspired to create my own at home.  I love the ability to add whatever you have on hand to create a delicious, healthy and pretty meal in minutes. And I can’t understate the bonus of very few dishes to clean afterwards!  For families with varying tastes or dietary restrictions among members, you can prepare several ingredients and let everyone assemble their own bowl.  The perfect summer meal for busy families.

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Buddha Bowl
Prep Time 10
Cook Time 0
Servings
Ingredients
Prep Time 10
Cook Time 0
Servings
Ingredients
Instructions
  1. Divide all ingredients evenly into four bowls.
  2. Add a generous serving of roasted red pepper sauce and enjoy!
Recipe Notes

There are plenty of Roasted Red Pepper sauces available commercially, so that may be the easiest option for many busy families.  That said, this Roasted Red Pepper Sauce is quite easy to make and is absolutely delicious.

Buddha bowls are awesome because of their simple variability.  So be adventurous and add whatever you have in your fridge.  Leftover meat, hardboiled eggs, beans and legumes are also great additions to up the protein.

Roasted Red Pepper Sauce

This sauce is so versatile and so delicious that I sometimes just eat it by the spoonful on its own.  It’s great with fish and all types of meat, it can be a fabulous spread for crackers or bread on a charcuterie board, and if made slightly thicker is also delicious as a dip for veggies.  If you thin it out a bit it’s also a perfect salad dressing.  I use it in my Buddha Bowl recipe as well.

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Roasted Red Pepper Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut red peppers into quarters and remove seeds.
  3. Remove skins of shallots and chop into quarters.
  4. Peel the garlic cloves.
  5. Using a pastry brush, brush peppers, shallots and garlic with some avocado oil and place on a baking sheet.
  6. Roast peppers, shallots and garlic in oven for about 45 minutes, until pepper skins begin to turn black.
  7. When the roasting is complete, peel the charred skin from the peppers and discard.
  8. Add peppers, shallots, garlic and remaining ingredients to a food processor and pulse repeatedly until sauce is desired consistency. I like it to be slightly chunky, but it will become very smooth is processed longer. If you want the sauce to be thicker, leave out the olive oil and add 1 tsp at a time until it's the consistency you are looking for... if you want to use as a thinner salad dressing, add a bit more olive oil a tsp at a time.
  9. This keeps in the fridge for several days in a sealed container, so don't be afraid to double or triple the recipe and eat it on EVERYTHING!

Prosciutto Wrapped Asparagus and Eggs

This is a little twist on traditional bacon and eggs, and while simple to make, looks and tastes impressive.  I recommend making enough proscuitto-wrapped asparagus for leftovers as they are delicious chopped into an omelette the following day!

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Prosciutto Wrapped Asparagus and Eggs
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and remove the woody ends from the asparagus.
  3. Wrap a slice of prosciutto around each asparagus stalk in a spiral so that 2/3 or more of the asparagus is covered.
  4. Place the asparagus on a parchment lined baking sheet. Make sure the asparagus are not touching.
  5. Using a pastry brush, brush the ends of the asparagus with avocado oil.
  6. Put into the oven for about 20-25 minutes until proscuitto appears crispy.
  7. When asparagus are about 10 minutes from being done, heat up some avocado oil or butter in a small skillet.
  8. Crack both eggs into the skillet and keep heat on low-medium until whites are fully cooked but yolks are still soft. For nice sunny side up eggs, the key is low heat over a longer period of time. If appearances aren't super important or you prefer your yolk fully cooked, feel free to flip the egg easy-over.
  9. Arrange 1/2 of the asparagus on each of two plates, place egg on top and serve immediately.

‘Nacho’ Brussels Sprouts

Sometimes you just want to eat something quick, easy, and comforting.  This particular time I wanted comfort food but I also wanted to use up my leftover Brussels sprouts.  I think you could do this with pretty much any leftover roasted vegetable with delicious and healthy results.

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'Nacho' Brussels Sprouts
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. When I make this it is usually with leftover roasted veggies, but if you're making it from scratch, chop the Brussels sprouts into thirds, toss with avocado oil, and roast in the oven at 400 degrees for about 20-25 minutes. If the veggies are already cooked, pan fry them with a small amount of avocado oil until heated.
  2. Toss Brussels sprouts with taco seasoning until evenly distributed.
  3. Place Brussels sprouts on an oven safe platter and sprinkle with cheese.
  4. Broil in the oven until cheese is melted through and starting to bubble.
  5. Slice avocado and add sour cream and salsa to a plate.
  6. Slide Brussels sprout 'nachos' onto the plate and enjoy!