Y’all, I’m about colorful winter produce. Finding those bright root vegetables makes for an inspired meal. As the grey has covered Portland in a blanket of meh, it’s important to search for mood-lifting hues. I found some seasonal shades in the form of carrots, sweet potatoes, broccoli, mushrooms, and purple cabbage in the bottom of my crisper drawer. Quell surprise! I love shopping by color but that somewhat spontaneous urge can leave me with produce I don’t know what to do with quite yet. Eventually, the guilt from an unused cabbage will spur me to action and everything gets chopped. This awesome Use-It-Up Roasted Buddha Bowl is full of delicious vegetables on the brink, hearty brown rice, and flavorful black beans from scratch. (Or sub these Tender Lovin’ Chickpeas! Or any bean to your liking, really. Go wild.)
You can really get creative with the vegetables you use here, which is why this is a favorite go-to meal of mine. Roasting vegetables is the equalizer of the kitchen. Few things are not delectable when roasted, smothered in olive oil, salt, and lemon. Another great note about loads of olive oil – you don’t need to line your baking sheet with parchment paper. No need to make extra waste! Woo!
I topped this with avocado, which yes, is not local to the PNW, but avocado is one of a few staples in my kitchen that I will make an exception for. We want our approach to zero-waste / low-impact cooking to be manageable, not to make us give up everything we used to love. I’ve given paper towels the boot and decided avocados will help me maintain sanity. It’s always a compromise.
This is an awesome recipe to meal prep with. You can make everything ahead of time and heat + serve during the week with no prep time! Not to mention using up old produce and meal prep is how you unconsciously level up into adulthood and before you know it you’re gathering your 2019 tax materials? How did this happen? Probably the magic of this Use-It-Up Roasted Buddha Bowl!
A colorful, warm winter bowl to get the most out of your produce!
- 1 cup black beans (bulk)
- 2 cups water
- 1 tsp baking soda
- 1/2 onion, chopped
- 3 - 4 garlic cloves, chopped
- 1/2 jalapeno, chopped
- 1 celery stalk
- 1 bay leaf (optional)
- salt to taste (kosher)
- 1 cup brown rice (bulk)
- 2 1/4 cup water
- pinch of salt (kosher)
- 2 carrots
- 1 medium sweet potato
- 1/4 purple cabbage
- 5 - 6 crimini mushrooms
- 1 large head broccoli
- olive oil
- 2 tbsp salt (kosher)
- 2 tbsp nutritional yeast
- lemon, to taste
Cover dry beans with double the water and soak overnight (approx 8 hours) in a container with room for them to expand. If I’m planning ahead, I set a reminder to do this right before I go to bed.
After soaking time, drain and rinse beans. In a stockpot or large pan, add beans, water and baking soda. Bring to a boil, until thick white foam appears. Skim off as much of the foam as you can. Turn heat down.
Add onion, garlic, jalapeno, celery, bay leaf, and salt to taste. I start with 1 - 2 tablespoons and go from there. Cover with lid and let cook for 45 minutes - 1 hour or until tender. Test beans with a fork after 30 minutes or so.
Once beans are done, turn off heat. Remove bay leaf (compost) and taste for salt. The bean broth will serve as an excellent sauce for the bowl.
While beans are cooking, rinse rice. In a small pot combine rice with water and a pinch of salt. Bring to a boil.
Once boiled, turn heat to low and let simmer for 40 minutes. After 40 minutes, remove from heat and let sit for 5 minutes.
While beans and rice are cooking, preheat oven to 425°.
Gather mix of winter vegetables – I used carrots, sweet potato, purple cabbage, mushrooms, and broccoli, and roughly chop into 1 inch (ish) pieces.
In a large mixing bowl add chopped vegetables and using your best judgement, pour in enough olive oil to cover. Add salt and nutritional yeast and toss or mix until evenly coated. If the vegetables look dry, add more oil. If seasoning looks sparse, add more salt / nutritional yeast. Pour vegetables onto baking sheet (or two) and spread into an even layer.
Once oven is preheated, cook for 20 minutes or until fork tender. Remove from oven and squeeze plenty of lemon juice over the vegetables.
Once finished, combine a serving of rice, beans, and vegetables. Add extra bean broth and an extra squeeze of lemon juice. Serve with avocado on top. This is a dish best when warm. Store your leftovers in the fridge for 1 - 1 ½ weeks, separately. Enjoy!
What vegetables are floating around in your fridge right now?