Hi, I’m Cathy and I am a retired art teacher, mother, stepmother, grandmother and wife from Nashville,TN. These days things have slowed down a bit for me in the kitchen but I do still think that gathering family together for a meal is one of the best ways to ensure a good time. As I get older and eating healthy becomes more and more important, it’s fun to explore the foods that I love that are actually good for my body. Now that I am a “senior” (I still laugh at that term, really, me?) I need to keep my body in working order more than ever because I have 5 grandchildren to keep up with! My all time favorite activities to stay active are biking, walking, hiking, and traveling. My husband Don and I love going on trips and especially love being in nature and exploring outdoors. I grew up near the Smoky Mountains in East Tennessee and couldn’t live without fresh mountain air. It really is the best thing for you.
That brings me to this beautiful, nourishing buddha bowl. I actually have no clue what a buddha bowl is (my daughter told me that was what this was called) but what I like about it is it’s simple, heathy, and so tasty. I don’t do a lot of cooking these days to be honest. There was once a time when I had a big family to cook for but now that my children are grown and out of the house I like to keep things simple. This bowl is just that. Easy to make for just one or two and you can customize it to your liking.
Wild Rice Sweet Potato Buddha Bowl:
Adapted from- Minimalist Baker
Della’s Basmati & Wild Rice, cooked as directed
Sweet Potatoes, peeled, chopped, and roasted
Beets, peeled, chopped, and roasted
Black beans, warmed and seasoned
Brussels Sprouts, halved, and roasted
Pine Nuts, roasted
Salt and pepper, to taste
The juice of ½ lemon
1 Tbsp Maple Syrup
¼ C Tahini
1 Tbsp White Balsamic (or just reg balsamic will do)
- Cook Della Basmati & Wild Rice as directed
- Preheat oven to 400 degrees. Arranged chopped beets, sweet potatoes, pine nuts and brussles sprouts on a baking sheet and cook for about 30 min
- 10 min before the vegetables are ready, make the dressing and cook the beans. For dressing- add all ingredients and whisk until well blended and tahini is no longer clumpy. For the beans– add rinsed black beans to a saucepan. Season with salt + pepper (I also added smoked paprika). Cook until warm.
- Once the vegetables are cooked, remove them from the oven and start layering your bowl. First, add the rice, then veggies, then beans, sliced avocado, nuts, and finally drizzle your dressing on at the end. Season with salt and pepper if desired.