Winter Citrus Buddha Bowl
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
Delicious Winter Citrus Buddha Bowl recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 cup kale, chopped
- 1 small sweet potato, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- 1/4 cup almonds, toasted
- 1/4 cup pomegranate seeds
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Rinse the quinoa under cold water to remove any bitterness.
- Step 2: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed.
- Step 3: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté until tender and golden brown, about 10 minutes.
- Step 4: Add the chopped kale to the skillet with the sweet potato, cooking until the kale is wilted, about 3 minutes. Season with cumin, paprika, salt, and pepper.
- Step 5: Once the quinoa is cooked, fluff it with a fork and divide it into bowls as the base.
- Step 6: Top the quinoa with the sweet potato and kale mixture, then add orange and grapefruit segments, sliced avocado, toasted almonds, and pomegranate seeds.
- Step 7: Drizzle fresh lemon juice over each bowl for a bright, tangy finish.
- Step 8: Serve immediately while the sweet potato is still warm, or chill and serve as a refreshing cold salad.
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