These gluten free buffalo quinoa vegetable bowls have just the right amount of spice to add a kick to your vegan meal :-).
The Sunday Supper family is kicking off 2016 in a big way!! January has been designated as National Sunday Supper month and I can’t think of a better way to start off the new year. Sunday Supper is all about families sitting down together to enjoy a meal and good conversation. It brings the family closer, and helps everyone reconnect and get ready for the busy week ahead.
What better way to enjoy a family meal than over a vegan veggie bowl?
I found this delicata squash at our local farmer’s market last weekend and I thought the sweet squash flavors would work perfectly with the buffalo sauce in this bowl.
This healthy veggie bowl is filled with butter lettuce, yellow pepper, red quinoa, delicata squash, zucchini, and broccoli. It is both nutritious and filling. No hungry people allowed :-). Our family eats so much meat that it is nice to have some vegan options that still have a lot of protein.
Did I mention easy? This meal is also easy to make and put together…and you can use any vegetables. Want to add more protein? Toss in some edamame or tofu. (*One thing I like to do is make extra quinoa so that I can make different bowls for lunches during the week.)
Roasted delicata squash. This three ingredient buffalo sauce cooks up quickly and is perfectly spicy.
- 1 cup cooked red quinoa
- 1 zucchini, roasted
- ½ delicata squash, roasted and sliced
- ½ cup cooked broccoli
- 1 red or yellow pepper
- 4-6 large butter lettuce leaves
- For Sauce
- 3 tablespoons butter
- 1 small clove garlic
- ¼ cup hot sauce
- (*optional ½ cup cooked edamame, shells removed)
- Preheat oven.
- Place delicata squash, pepper, and zucchini on a pan.
- Sprinkle with salt and drizzle with olive oil.
- Bake 20 minutes until tender.
- Allow the veggies to cool.
- Line the bottom of two large bowls with the butter lettuce leaves.
- Top with ½ cup cooked quinoa, ¼ cup broccoli, zucchini slices and several slices of the delicata squash.
- In a small saucepan, on medium heat, melt the butter with the minced clove of garlic.
- Sautee 2-3 minutes.
- Add hot sauce and simmer for 5 minutes.
- Allow to cool and drizzle the sauce over the veggie bowl.
(* Buffalo sauce is from Alton Brown’s Buffalo Wings recipe.)
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
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