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  • Vino & Veggies

Superfood Buddha Bowl



As a vegan, we know its all about that SAUCE! And Buddha bowls are life. Add some roasted veggies and a creamy sauce and I am one happy girl. This sauce had some great flavors of herbs from dill, chives, and parsley. So I paired it with a Chilean Sauvignon Blanc. This 2017 Cruz Andina Sauvignon Blanc is from the Casablanca Valley, which is a cooler climate region due to its coastal maritime influence. Cooler climate grapes are typically more earthy and lighter-bodied as opposed to warmer climate grapes that are more fruit-forward and fuller-bodied. This wine had a nice minerality, balanced acidity, with subtle herbal notes that paired perfectly with this bomb ass buddha bowl.


Superfood Buddha Bowl

-5 large potatoes -1 can garbanzo beans/chickpeas drained and rinsed -1/2 tsp turmeric -1 tsp smoked paprika -2 cups cooked quinoa (1 cup dried quinoa cooked in 2 cups vegetable broth) -Spinach (2-3 handfuls of spinach)

-Hemp seeds to top

Dressing -1 cup cashews soaked over night and rinsed/drained -1⁄4 cup fresh dill -1⁄4 cup fresh chives -1⁄4 cup fresh parsley -3 cloves garlic -1⁄2 lemon, juiced -Water to thin as needed

Preheat oven to 350F. Line baking sheet with parchment paper. Slice potatoes into strips (like French fries) and lay flat on 1⁄2 of the baking sheet. Sprinkle with salt/pepper. Rinse/drain garbanzo beans and add 1 tsp smoked paprika, 1⁄2 tsp turmeric and a dash of sea salt and pepper; coating evenly. Lay on other side of baking sheet. Bake for 25 minutes.

Blend dressing together and set aside. Assemble bowl: 1⁄2 cup cooked quinoa to each bowl. Add in equal amounts spinach, potatoes and garbanzo beans. Add avocado on top with hemp seeds. Drizzle dressing all over.


The wine featured with this recipe is a club exclusive from Scout & Cellar wine club. Order at www.vinoandveggies.co


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