Buddha Bowls

Also known as hippie bowls, nourish bowls, macro bowls or grain bowls - are a staple in our Good Clean Kitchen. They make the most satisfying and flavorful meals and are filled with vibrant, healthy ingredients. A Buddha bowl is basically a one-bowl meal (usually vegetarian or vegan) that includes whole grains, legumes, fresh and roasted veggies, plant protein, lots of greens and a delicious dressing.

There are a few different explanations for why this dish refers to Buddha. We weren’t sure - so we looked it up!

1. A Buddha bowl is the presentation of a perfectly balanced meal – where balance is a key Buddhist concept.

2. It refers the story of how Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day.

3. The round shape, and generous overflowing portions resembling the image of the laughing Buddha .

Ingredients We Love:

Greens: like spinach or kale
Roasted Veggies: like carrots, butternut, yams, purple potatoes, broccoli, brussels
Fresh Veggies: like purple cabbage, cucumber, raw carrots, radish, daikon
Plant Protein: like chickpeas, beans, tofu, tempeh or edamame
Grains: like quinoa (actually a seed!), brown rice, bulgur, barley
Healthy fats: avocado, nuts and seeds
Special sauce or dressing

Build Your Own Buddha Bowl:

This Buddha bowl recipe is super fresh and delicious. The rice, veggies and dressing can be made or prepped in advance and stored in separate containers in the refrigerator- so it's great for meal prep.

Sesame Carrot Buddha Bowl

Ingredients (makes 4 bowls)

Rice and Veggies:

1 cup short-grain brown rice (quinoa also works here)
1 cup frozen shelled edamame
1 cup snap peas cut to bite size pieces
1 -2 tablespoons tamari or soy sauce, to taste
1 cup chopped red cabbage, raw
2 cups finely chopped spinach or or kale (ribs removed), raw

Garnishes:

1 small cucumber, thinly sliced
Green onion, thinly sliced
Grated carrots, raw
Sesame seeds
Sea salt and pepper to taste

Carrot Ginger Dressing:

1/4 cup extra-virgin olive oil

1/4 cup rice vinegar
2 large carrots, peeled and chopped
2 tablespoons chopped fresh ginger
2 tablespoons lime juice
1 tablespoon maple syrup, more to taste
2 teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

Instructions:

Make the dressing: In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt or maple to taste.

Make the rice. When the rice is done, add the edamame and snap peas and allow them to steam in the pot while the rice rests for 3-5 minutes. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.

Divide the rice mixture and the raw veggies (cabbage and kale or spinach) into 4 bowls. Drizzle lightly with carrot ginger dressing.top with sliced green onion, and thinly sliced cucumbers.

When you’re ready to serve, add avocado slices, a sprinkle of salt and a generous sprinkle of sesame seeds. Top with sliced green onion, cucumbers and grated carrots.

TIP: If you are pressed for time, you can skip making the dressing and drizzle your Buddha Bowl with some sesame oil and tamari.