Buddha Bowl
Recipe Adapted from: https://www.loveandlemons.com/buddha-bowl-recipe/ and https://cookieandkate.com/buddha-bowl-recipe/
The key to a good Buddha Bowl is color and variety. Also known as a Macro Bowl, this is not a recipe you should make precisely the same way every time. Have fun with it. Experiment with different ingredient combinations, sauces, and textures. It’s a great way to get nutrients from your Daily Dozen. There is no limit to the ways you can make Buddha Bowls. If you want some more ideas, check out THESE.
Pro Tip: Prep ingredients beforehand and package them in separate containers (e.g., wash and dry greens, roast veggies, rinse beans, repackage, etc.).
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves 4
Ingredients
Cooked Veggies
2 Cups Roasted Root veggies (cubed sweet potato, carrots, parsnips, rutabaga, onion) take your pick or use them all. We love sweet potatoes.
Raw veggies
2 red radishes
2 medium carrots
1 cup shredded red cabbage/radicchio
Leafy Greens
~ 2 cups chopped greens - kale, turnip/collard/mustard greens, bib lettuce, arugula (love kale for this recipe, but anything will do here)
Cruciferous Veggies
~ 2 cups chopped/shaved cruciferous vegetables (raw/blanched/sauteed) - Brussel sprouts, broccoli/broccolini, bok choy, or some combination (we often used broccoli because we often have it on hand).
Pro Tip: if you have difficulty with digestion, I suggest blanching these veggies
Grain
2 cups of Brown Rice, Quinoa, Wild Rice, Buckwheat, Barley, White Rice (not preferred)
Use whatever you have on hand, if you don’t have anything then step out of your comfort zone
Legumes, Meat or other protein
1-2 cup cooked chickpeas, lentils, or shelled edamame
Salmon (baked/sauteed/smoked), shrimp, tuna
1 Boiled Egg per bowl
We will often use a combination of all three, in which case you will need less of each
¾ cup fermented veggie (e.g. sauerkraut, kimchi, or other fermented veggies) (optional)
2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving)
1 lemon
Toppings
1 small, thinly sliced cucumber
½ bunch of green onion, thinly sliced
1 lime cut into wedges (we prefer lime)
Toasted sesame oil or Extra virgin Olive Oil, for drizzling
1-2 Tbs Sesame, hemp or flax seeds (optional)
Flaky Seas Salt (optional)
Sauce
Turmeric Tahini Sauce or Carrot ginger dressing or other dressing of your choice
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Toss the root veggies (e.g. diced sweet potato) with olive oil, salt, and pepper, and spread onto the baking sheet—Roast for 20 minutes or until golden brown.
Following package instructions, cook the brown rice or other grains of choice while the veggies are roasting.
Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons.
Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon/lime. Set aside.
If using kale or greens, place the leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Assemble individual bowls with the grain (e.g. brown rice), legumes (e.g. edemame), leafy greens, carrots, radishes, cabbage, sweet potatoes, and fermented vegetables (if using).
Arrange cucumber slices along the edge of the bowl. Drizzle lightly with your chosen sauce/dressing.
When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds (optional) and flaky sea salt (Optional). Again, you don’t have to use avocado if you don’t like it, but this makes almost any bowl extra yummy. Serve promptly.
If you intend to have leftovers, wait to complete step 8 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
