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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Precision® Cooker Accessories
Experience next-level sous vide cooking.
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
Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
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.
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
In another bag, add the peppers and onion and season with salt and pepper. Set aside.
After 30 minutes, add in the bags of quinoa and onion/ peppers and cook for an additional hour.
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!