Dairy Farmers of Canada

Winter Buddha Bowl

As the winter chill sets in, there's nothing quite like a Winter Buddha Bowl to warm both body and soul! Our recipe blends comforting flavours and nourishing ingredients to create a balanced dish that delights the senses. Roasted vegetables, quinoa, and feta come together perfectly in this colourful bowl. Warm yourself from the inside out!

  • Prep: 20 minutes
  • Cooking: 25 minutes
Yields 1
Winter Buddha Bowl


  • For the Balsamic Caramelized Onions:
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup (60 ml) 100% Canadian butter
  • 2 tbsp (30 ml) balsamic vinegar
  • 2 tsp (10 ml) maple syrup
  • 1/2 tsp (2.5 ml) salt
  • Pepper
  • For the Bowl:
  • 1-2 sweet potatoes
  • 1-2 carrots
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) spices (cumin, paprika, or Cajun)
  • 1 tbsp (15 ml) 100% Canadian butter
  • 1 tbsp (15 ml) maple syrup
  • 1 cup (250 ml) white quinoa
  • 1 1/2 cups (380 ml) broth or water
  • 100% Canadian feta cheese
  • 1 or 2 pre-cooked beets
  • 1 can (540 ml) chickpeas
  • A handful of fresh kale or spinach, washed and dried
  • For the Sauce:
  • 1/4 cup (62.5 ml) 100% Canadian Greek yogurt
  • 1/4 cup (62.5 ml) tahini
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) water
  • Salt and pepper
Placeholder alt


When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.

Learn More


In a large bowl, mix the sweet potatoes, carrots, spices, and oil. Spread the vegetables on a large baking sheet lined with parchment paper. Bake in a preheated oven at 400°F for 15 to 20 minutes or until the vegetables start to brown (stir occasionally).

Drizzle the vegetables with maple syrup and mix to coat well. Continue cooking for 10 to 15 minutes or until the vegetables are tender and caramelized.

In a saucepan, caramelize slowly the onions in butter for 15 to 20 minutes. Add balsamic vinegar, maple syrup, and salt.

Thoroughly rinse the quinoa. Place it in a saucepan, add water and bring to a boil. Once boiling, reduce heat to low and cover. Cook for 10 minutes, then remove from heat.

Cut the feta into cubes, slice the beets, open the can of chickpeas and rinse them.

Rinse and dry the Kale or spinach leaves.

Assemble your bowl.


Use an AirFryer for the vegetables if you have one.

Learn more about