Buddha Bowls = So Yum
Buddha bowls are a trend that I can get behind. I am kind of obsessed, to be honest. Buddha bowls are hearty, filling dishes made of an endless variety of healthy ingredients. There does seem to be a basic recipe that include greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. Beyond that, as far as I can tell, they are totally customizable. Just be sure to have a rainbow of nutrient dense veggies and some protein, and you’re good to go!
One tip is to make a big batch of your preferred grain (we love quinoa) and store it in the fridge to add to your Buddha bowls throughout the week.
This would be a perfect dinner idea for a family with a bunch of opinionated/picky eaters. Make a variety of ingredients and toppings, put out the bowls and let people make a combination that appeals to them.
However, if you’re not comfortable with that much freedom and you like to follow recipes, there are a bunch of recipes on the internet (just Google “Buddha bowl”). Some variations that I’ve made recently include:
- Roasted curried chickpeas, roasted sweet potato, broccoli, kale and onion with lemon-maple tahini dressing (recipe at http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/).
- My latest favorite breakfast: a poached egg and sautéed kale served over quinoa with a half avocado on the side
- My Buddha bowl version of huevos rancheros (leftovers from Taco Tuesday become breakfast the next day): black beans, olive oil massaged kale and a fried egg on a bed of quinoa topped with pico de gallo and a half avocado
- Last but not least and pictured above, roasted sweet potato, cauliflower and Brussels sprouts (I made a big batch of these for dinner and then made a Buddha bowl for lunch the next day), olive oil and salt massaged kale, over quinoa with lemon tahini dressing