Now that the holidays are behind us, you might be feeling all the holiday cheer has left you feeling, well, a little less cheery. If you ate a little too much, if you drank a little more than usual, you might be experiencing bloating, headaches and even creaky joints. Not to worry! Here’s our nutritious, comforting Buddha Bowl to the rescue.
Chock full of wintery goodness, this recipe will not only soothe your soul, but will also leaving you feeling nurtured and full. What could be better on a cold wintery night?
One of my favorite things about this bowl is how adaptable it is. Add your favorite vegetables or beans. (I often add pre-cooked lentils that I find in the produce section of the grocery store. Super easy!) You might want to add some other toppings. Here are some of my favorites: hummus, cilantro chutney, avocado, microgreens. Yum!
While we’re on the topic of joint-healthy food … Save The Date! Dr. Susan Blum, our pioneering Functional Medicine doctor and author of Healing Arthritis, and myself will be leading the Healing Arthritis Challenge starting Feb 14th! Learn more here.
Buddha Bowl with Lemon Tahini Sauce (serves 6)
- 2 cups of cubed winter squash
- 1 pint mushrooms, washed and trimmed
- 2 medium beets, peeled and cubed
- Extra virgin olive oil
- salt and pepper
- 1 cup quinoa, rinsed and drained
- 1¾ cup water
- 1 onion, thinly sliced
- 1½ Tbsp sesame seeds
- 1‐2 Tbsp roasted walnuts
Optional: sprouts, minced avocado, cilantro, toasted nori strips
Preheat oven to 375°F.
- Toss the squash with 1-2 Tbsp of olive oil, salt and pepper and lay out on a parchment-lined baking sheet. Repeat with mushrooms and beets, keeping them separate. Roast in the oven until fork tender (time will vary for each vegetable).
- Add the quinoa, water and a pinch of salt to a small pot. Lower the heat, cover the pot and simmer for about 12-15 minutes or until the water is absorbed. When the quinoa is done, fluff with a fork and recover for 10-15 minutes.
While the quinoa is cooking, heat 2 Tbsp of olive oil in a large sauté pan on medium high heat and add the onions. Without stirring, let the onions brown or caramelize. Stir the onions and continue to cook on a low heat, about 10 minutes.
- In a large bowl, whisk together Lemon Tahini Sauce (recipe follows) ingredients.
- To serve, place ½ cup quinoa in a bowl and add the onions as well as each vegetable around the quinoa. Garnish with your desired toppings and drizzle the tahini sauce on top.
Lemon Tahini Sauce (makes 1 ½ cups)
- ¾ cup hot water
- ½ cup tahini
- ¼ cup lemon juice
- 2 tsp grated ginger
- 2 tsp honey
- ¼ tsp salt
- In a small saucepan, heat the water. Add the tahini, lemon, ginger, honey and salt, and whisk until smooth and pourable.
If you want to start the new decade (Yikes! 2020!) taking control of your arthritis to live a pain-free life, attend Dr. Blum’s FREE 1-hour Masterclass: How to Heal Your Joint Pain in 3 Easy Steps on Tuesday, January 21st at 8pm. It is the only time this year she will be leading this class. Join Now!
Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters.