A Buddha Bowl is a nourishing, colorful and satisfying meal in a bowl. They are generally vegan and consist of 4 components: a serving of whole grain, a protein, cooked and/or raw vegetables and a sauce. Key is to be generous with the veggies and more importantly: the sauce. The sauce makes the bowl…
Ingredients:
- 1 serving of whole grain such as millet, quinoa, brown rice
- extra protein (if required) such as lentils
- 1-2 cups of cooked vegetables (such as broccoli, sweet potato, pumpkin, kale, spinach, bell peppers, carrots, roasted beets etc.)
and
- ½ cup of raw vegetables (such as diced cucumber, sprouts, thinly sliced cabbage dressed with olive oil, lemon juice and salt, raw grated carrot, radish or beet, spring onion, avocado etc. and/or fermented vegetables such as kimchi, sauerkraut)
- Sauce
- Additional option toppings: toasted sesame seeds, sunflower seeds, pumpkin seeds, etc.
For my buddha bowl I used:
Brown rice, lentils, broccoli (lightly steamed), slivered kale (lightly steamed), raw julienned carrots, diced avocado, toasted sesame seeds and chopped fresh coriander. For the Asian inspired sauce I used:
- 2 tbsp tamari (or regular soy sauce)
- 2 tbsp cold pressed sesame oil
- 2 tsp raw honey
- 2 tsp brown rice vinegar
- zest and juice of 1 lime
- 1 clove garlic, minced
- 1 tbsp fresh ginger root, minced
- 2 spring onions, sliced
- 1/4 tsp red chili flakes
This recipe for this sauce is from My New Roots (here). Sarah (the author) has also posted some delicious sauces for buddha bowls (she calls them Abundance Bowls) and one of my favorites is the Pumpkin Seed Sauce which you can find here.
The key is to use ingredients that you have handy, turn on your imagination and get creative and you will be able to put together an easy, quick and delicious meal. Have fun!
