The Winter Buddha Bowl

I taught one of my favorite recipes for a Christmas Zoom Cooking Class. WHICH WAS HEAPS OF FUN. Look for some great cooking classes via zoom in January!

Meanwhile, you can make this delicious salad bowl.

Winter Buddha Bowl

5 oz. spinach and arugula mix

8.5 oz. Seeds of Change Quinoa & brown rice

8 oz. Poms Pomegranate Arils or 1 pomegranate

16 oz. Butternut squash cubes

8 oz. sliced mushrooms

1 medium sweet onion

5 oz. feta cheese crumbles

1 red pepper

½ cup roasted pumpkin seeds

3 green onions

8.8 oz. Star Family Balsamic Glaze

Preheat your oven to 425 degrees.

Slice the onion. Place the butternut squash cubes, sliced mushrooms, and sliced onions on the parchment lined baking sheet. Then drizzle with olive oil and sprinkle with some kosher salt. Bake for 20 minutes.

Meanwhile, prepare the rest of the Buddha bowl.

Cut the pomegranate and remove the arils. Set aside. Seed and dice the red belle pepper. Set aside. Slice the green onions thin and set aside.

In a large bowl, layer the following ingredients.

Spinach and arugula.

Warm the Seeds of Change quinoa and rice packet for 60 seconds or according to directions. Then place the warm rice and quinoa over the spinach and arugula.

Remove the butternut squash, mushrooms and onions from the oven.

Place the warm roasted vegetables on top of the quinoa and rice in the bowl.

Then layer the bowl with the red peppers, pomegranate arils, pumpkin seeds and green onions.

Top with feta cheese crumbles and drizzle with balsamic glaze.

*Tips: Top with roasted chicken or rotisserie chicken for added protein. You could also add garbanzo beans.