This recipe was created by Chef Anna Gedalof, Head Chef of Havergal College. Although the school might be closed at the moment, Chef Anna is still educating us how to cook wholesome, from-scratch locally sourced food!
Chef Anna's Buddha bowls are a staple at Havergal College, and for good reason! They're healthy, delicious and packed with flavour.
This recipe is going to take about two hours of cook time, but much of that is passive. Treat this as your meal prep for the week and make more than you will need today!
You can use the extra to build bowls and salads throughout the week. All you'll need to recreate Chef Anna's Buddha bowl recipe is 1 x Chef Box and 1 x Small Produce Box!
Ingredients
For the Wheatberry
- 2 cups of wheatberries (or, you can use Quinoa if you prefer, following the cooking cooking instructions for cooking Quinta Quinoa)
- 4 cups water
- 1 tsp salt
For the Pickled Onion
- 1 red onion
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tsp salt
- 1 tbsp maple syrup (or brown sugar)
For the Roasted Root Vegetables
- 5 cipolinni onions
- Jerusalem artichokes
- Carrots
- 2 tbsp canola oil (or more depending on how much veg you're roasting)
- salt to taste
For the Braised Cabbage
- ½ small red cabbage, sliced
- 1 tbsp canola oil
- 2 tsp salt
- apple cider (enough to cover cabbage in saute pan)
- ½ tsp apple cider vinegar
- 1 tbsp maple syrup
For the Miso Apple Cider Viniagrette
- 5 roasted cipolinni onions
- 2 tbsp maple syrup
- ½ tsp apple cider vinegar
- 1 tbsp miso
- ¾ cup of apple cider
You can also add tofu or chicken breast to your Buddha bowl for an extra protein boost if you wish!
Method
Prepare Wheatberry
- Preheat oven to 350F. Arrange 2 cups of wheatberry on a baking sheet in a flat layer. Toast the wheatberry in your preheated oven for 10 minutes.
- Remove wheatberry and turn your oven down to 300F. Carefully pour the wheatberry into a pot that has a lid and rinse the wheatberry like you would do with rice.
- Add 4 cups of water and 1 tsp salt. Cover and cook on medium low for about two hours until all the water has been absorbed and the wheatberry is chewy but tender.
- In a separate pot boil a few handfuls of edamame in salted water for 6 minutes. Once they are cool, remove the shells and try to not snack on all of them before you’re finished cooking.
Prepare Pickled Onions
* Make sure to start this early and by the time everything has finished cooking your onions will be quick pickled.
- Thinly slice 1 red onion and place it in a jar or bowl.
- Combine ¼ cup apple cider vinegar, ¼ cup water, 1 tsp salt and 1 tbsp maple syrup or brown sugar and leave on the counter.
Prepare The Root Vegetables
- Peel your Jerusalem artichokes and carrots. I like to cut these into large pieces, we’re going to roast them low and slow so larger pieces will work better.
- Toss all your cut root veg, minus the purple carrot, into a bowl. Season with some oil and salt. (I use garlic oil, the by product of making garlic confit which I prefer to make with a neutral oil like canola. Use whatever oil you prefer.)
- Use your hand to mix all the veg around and then pick them up out of the bowl and place them on your baking sheet, don’t pour out the whole bowl or you’ll just transfer extra oil onto your sheet pan. Do the same with your purple carrot and place this to one side of your sheet tray.
- Last cut 5 cipolini in half and peel. Toss in your seasoning bowl and then place in the middle of the baking sheet with the cut side down.
- Bake the vegetables at 300F for 45 min. Turn the oven up to 325 and bake for an additional 30 min. Remove the roasty, toasty cipolini from the baking sheet and allow to cool. Carefully and one by one using tongs turn your vegetables over. Return the Jerusalem artichokes and carrots to the oven and bake for an additional 30 min at 375F.
Prepare the Braised Cabbage
- While your vegetables start roasting you can get going on your braised cabbage. I sliced up half of my red cabbage which gave me about 1L sliced and raw. In a wide pot that has a lid, sauté the cabbage for about 2 minutes in a little oil, again I used garlic oil. Add 2 tsp salt and saute for 1 more minute.
- Add enough apple cider to just to cover the cabbage, you can cut this with a little water if you want to reserve more of the cider. Cover with a lid and cook on medium low for half an hour until tender.
- Add ½ tsp apple cider vinegar and 1 tbsp maple syrup. Continue to cook uncovered until most of the liquid has evaporated. Taste and adjust seasoning.
Prepare the Miso Apple Cider Vinaigrette
- Take those 5 roasty, toasty cipolini onions once they are cool enough to handle and pinch off the little root.
- In a blender combine the cipolini, 2 tbsp maple syrup, ½ tsp apple cider vinegar, 1 tbsp miso and ¾ cup of apple cider. Blend until smooth and your dressing is ready to go!
Last But Not Least...Put It All Together!
Slice up some of your cucumber and cherry tomatoes, place them in a bowl and toss with some of the pickled onion. Arrange a bit of everything in your bowl and dress with the miso apple cider vinaigrette. Enjoy!
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