Buddha Bowl with Ginger Shallot Dressing

Hello, dinner! 

Here's a heads up: if you type the words "Buddha Bowl" into Pinterest, you may get sucked down a rabbit hole for a while. You'll find beautifully deep bowls of veggies and grains, some with beans, some with tofu, some with soy dressings, some tahini based. And then you may get ravenous. Been there, done that. 

The most complicated part of making a Buddha Bowl is all of the chopping. Other than that, it's a very straightforward recipe and a completely delicious meal. Here's how I tackled it: first I sliced a sweet potato into semi circles and placed them on a cookie sheet lined with parchment paper and drizzled with olive oil. Next to that I placed thinly sliced Brussels sprouts and kale leaves that I had torn from the stem and drizzled both with olive oil. I roasted them in a preheated 400 degree oven (the kale took no time, about 7 minutes, the Brussels sprouts took about 20, and the sweet potatoes took about 25). As those veggies were roasting, I placed 1/2 cup of quinoa into a saucepan with 1 cup of water, brought to a simmer, covered and cooked for about 15 minutes. As that cooked, I chopped the red cabbage and frisee endive. The final step was to make the dressing - the thing that brings it all together. 

buddha bowl LaLa Lunchbox

My daughters both love red cabbage, so they like to munch as I put this together. They also love shallot (raw, go figure!) so my version of this dressing had slightly less shallot than the recipe calls for, thanks to my nibblers. Also want to note that the jalapeno that I used was not super spicy and that you can adjust that based on your own heat preference. My husband and I devour Buddha Bowls, and this recipe will leave you with lots of leftover dressing. Woot woot! 

Ginger Shallot Dressing
1/4 cup olive oil
2 tablespoons of fresh chopped ginger
1 chopped shallot
1 teaspoon chopped jalapeño
2 tablespoons honey
3 tablespoons white wine vinegar
Salt and pepper to taste 

Combine all ingredients and blend in a cuisinart or medium sized bowl with immersion blender. Pour into a jar and refrigerate for use all week!