Sous Vide Vegetarian Buddha Bowl
Hi! I'm Brita, a food blogger and videographer. I got started cooking purely as a hobby and turned my passion into a career cooking and sharing recipes with the world. I run a (mostly) plant-based blog called Food with Feeling which encourages people to incorporate more ...
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Ingredients for 4
1 small yellow onion
1 bell pepper
2 teaspoons of olive oil
Salt and pepper to taste
1 cup of quinoa, rinsed
1 1/2 cups of water
2 cloves of garlic, minced
A few sprigs of fresh herbs (optional)
2 small sweet potatoes, peeled and diced into 1 inch pieces
Optional toppings: avocado, cilantro, plant based protein
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
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Step 2
Place the sweet potato in a bag and toss with a teaspoon of olive oil. Release as much air from the bag as possible and place into the sous vide water set to 180 degrees for 30 minutes.
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Step 3
In another bag, place the quinoa, garlic, optional herbs, a bit of salt and pepper and water. Release as much air as possible, seal and set aside
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Step 4
In another bag, add the peppers and onion and season with salt and pepper. Set aside.
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Step 5
After 30 minutes, add in the bags of quinoa and onion/ peppers and cook for an additional hour.
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Finishing Steps
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Step 0
Once everything is cooked, assemble your bowl by splitting the quinoa, onion, peppers, and sweet potato among 4 bowls or meal prep containers. Top with desired toppings such as a plant based protein, fresh avocado and cilantro etc!