Countless variations on the Buddha Bowl can be found on any Pinterest or Google search these days. I’m throwing my recipe in the ring because I think it’s an easy way to get your greens and other essential nutrients into one big bowl of deliciousness.
Some of you may be asking what exactly is a Buddha Bowl? Typically it’s a big bowl (duh), filled with a variety of greens, grains and beans and topped with a tasty sauce. Almost every vegan cookbook, website and blog has some variation of a bowl. According to collinsdictionary.com “a buddha bowl is a meal-sized bowl filled with vegetarian food.” That certainly leaves a lot of room for interpretation, wouldn’t you say? Delish.com says the bowls were named as such because they resemble the belly of a giant buddha. I find it ironic that it’s named for the buddha’s belly, because eating this bowl shouldn’t make YOUR tummy look anything like a buddha’s! Regardless of its origins, I find that my Buddha bowl makes for a healthy, delicious and nutritious meal.
I’ve been on the “bowl” bandwagon pretty much from the beginning of my plant based journey. Making up bowls is one of the easiest ways to combine all the healthy ingredients that you love into one fabulous dish. And it goes back to my mantra of batch cooking as well. When you have grains and vegetables already prepped in your fridge, then throwing together a bowl is a simple and fast way to get lunch or dinner on the table. It’s also completely customizable –– so you can have an ingredient buffet set up for all of your family and everyone can make their own bowl.
Heidi's Buddha Bowl
- 1/2 head of red cabbage, shredded
- 1 each, yellow squash and zucchini, cut into zoodle shape or julienned
- 1 can of chickpeas, drained and rinsed
- 1 can of corn, rinsed and drained
- 1-2 cups of chopped, cooked broccoli
- 1 cup of dry quinoa, cooked
- 1 batch of peanut dressing (see below)
Cook the quinoa according to package directions and set aside. Take the raw zoodles and microwave for about 2-3 minutes until tender, and then drain them. Combine all the ingredients in individual bowls and drizzle with the peanut dressing. Note: The serving size will vary with the bowl size used.
Note: Dressing adapted from The Engine 2 Diet Cookbook
- 1/4 cup of fresh ground peanut butter
- 3 T. rice vinegar
- 2 T. low sodium soy sauce
- 1-2 T. pure maple syrup
- 1 large clove of garlic
- 1/2 to 1 T. sriracha (to your spice level)
- 2 t. jarred, minced ginger
- 1/4- 1/2 C. water (depends on how thick or thin you like your dressing)
- Juice of one lime
Blend all the dressing ingredients in a high speed blender. Refrigerate any unused dressing. It will last for about a week.
I hope you give this recipe a try or maybe you’ll be inspired to create your own. Let me know what you think by leaving me a comment.
See you in the kitchen soon,