You’re probably thinking, what’s the big deal with this one? “Looks like a simple meal in a bowl to me”, right? Hang on. There’s a lot more to it than it seems. Besides getting you an Insta-worthy picture, this Buddha bowl can provide you with all the essential nutrients you need to get through your day. Here are all the reasons why and how you can try this recipe out on your own at home.
So, what really is Buddha bowl?
Buddha bowl is a complete meal that includes whole grains, roasted and fresh vegetables, proteins (from Tufo, Eggs, and Xtra), and an appetizing dressing. Basically, all the essential nutrients in a single bowl. This can be your perfect go-to lunch which does not take long to make and is healthy at the same time. I love the fact that I can prep for this bowl in advance and then just reheat everything later on. Putting them together hardly takes a second and then the whole bowl gets ready in minutes.”
Now that everything is clear, here are some tips on how to prepare the best Green Goddess Buddha Bowl at home. This bowl can also take orange or brown colors, but let’s stick with green for today. 🙂
Start with grains.
You can use one from cooked brown rice, quinoa, barley or bulgur. Whole grains will help you stay satisfied longer and will be more beneficial to your health than processed grains.
Add the veggies.
You can bake, fry, boil or just chop the veggies fresh into the bowl! Just make sure that all of them are green:)
Top with protein.
Top the bowl with protein. For me, the best one is TOFU, but you can go for eggs as well. Here is how to make the perfect Crispy Baked Tofu.
Drizzle with dressing.
Please don’t use the typical Thousand Island dressing here. Try making your own dressing with fresh herbs and spices or by using Dijon mustard and Extra Virgin Olive Oil. Here are some recommended dressing recipes that will make your Buddha Bowl perfect
Sprinkle with seeds.
Now is the perfect opportunity to use Chia seeds or Pepitas to make the bowl more rich in high nutrition ingredients. Sprinkle them on the top for a healthy garnish.
Now that we’ve learned how to prepare a buddha bowl, you can check this recipe of Green Goddess Buddha Bowl out.
Detox Buddha Bowl
Ingredients
- 1 cup medium or long-grain brown rice
- 1 teaspoon olive oil or sesame oil (optional)
- 2 cups of water
- 1 teaspoon salt
- Avocado flower (click to find out how to make an avocado flower)
- 100g Salanova lettuce
- 1 boiled egg
- ½ cup green beans
- Chia seeds
Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- Salt and Pepper, to taste
- Chilli flakes
- Optional: Pesto sauce to add to the side
Instructions
Step 1
Pour the rice into a fine-mesh strainer and wash them well under cold water. You don’t need to dry the rice before cooking; a bit of moisture on the rice is fine.
Warm oil in a small saucepan over medium-high heat. Add the rice and fry until completely dry and lightly roasted from the tips. Add some water and let the mixture boil for some time. Put the lid on and turn the heat low.
Cook for 45 minutes on low heat and do not open the lid during this time. Once you’re done cooking, cover the container and let stand another 10 to 15 minutes.
Step 2
Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add green peas and cook for about 90 seconds.
After 90 seconds, drain the vegetables and immediately drop them into the cold water so that they retain their shape and color. Pass everything through a strainer to drain well. Season with salt and pepper before adding to the salad.
Step 3
Place the Salanova lettuce in a fine-mesh strainer and wash it well under water.
Step 4
Boil the egg for around 8 minutes to get the perfect taste (or you could just do it as you prefer).
Step 5
Mix all the dressing ingredients together and set the mixture aside.
Step 6
Before serving, add the rice to a large bowl, and decorate with the vegetables and the egg. Place the avocado flower on the top and sprinkle with seeds for a beautiful garnish. Finish it with a drizzle of dressing on top.
Avocado Buddha Bowl
Ingredients
- 3/4 cup quinoa
- 1 teaspoon olive oil
- 1 1/2 cups of water
- 1 teaspoon salt
- Avocado flower (click to find out how to make an avocado flower)
- 100g Salanova lettuce
- 1 cucumber
- ½ cup frozen peas (or fresh if available)
- 1 big zucchini
- Chia seeds
- 3 green onion (only the green part)
Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- Salt and Pepper, to taste
Instructions
Step 1
Pour the quinoa into a fine-mesh strainer and wash well under cold water.
Warm oil in a small saucepan over medium-high heat. Add Quinoa and fry until dry and starting to look lightly roasted on the tips. Add some water and let the mixture boil for some time. Put the lid on and turn the heat to low.
Simmer for 15 minutes, or until the quinoa has absorbed all of the water. Fluff the quinoa with a fork, re-cover, and allow it to rest while you prepare the rest of the salad.
Step 2
Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add the peas and cook for about 90 seconds.
After 90 seconds, drain the water from the vegetables and immediately drop them into the cold water so that they retain their shape and color. Pass everything through a strainer to completely drain the water. Season the vegetables with salt and pepper before adding to the salad.
Step 3
Place the Salanova lettuce in a fine-mesh strainer and wash it well under water.
Step 4
Slice the cucumber to 4 mm peaches, and chop the green onion to 4 cm peaches.
Step 5
Now, spiralize the zucchini. The easiest method is to first cut the zucchini in half and use a small or medium blade but feel free to use any other method you’re comfortable with.
Step 6
Mix all the dressing ingredients together.
Step 7
Before serving, add the Quinoa to a larger bowl, and decorate with vegetables. Place the avocado flower on top and sprinkle with seeds. Drizzle with dressing to finish.
Step 8
Finally, garnish with fresh dill.
Green Goddess Buddha Bowl
Ingredients
- 1 cup medium or long-grain brown rice
- 1 teaspoon olive oil
- 2 cups of water
- 1 teaspoon salt
- Avocado flower (click to find out how to make an avocado flower)
- 100g iceberg lettuce
- 1 cup broccoli
- ½ cup green beans
- Chia seeds
- Fresh mint
Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- Salt and Pepper, to taste
- Chilli flakes
Instructions
Step 1
Pour the rice into a fine-mesh strainer and wash them well under cold water. You don’t need to dry the rice before cooking; a bit of moisture on the rice is fine.
Warm the oil in a small saucepan over medium-high heat. Add the rice and fry until completely dry and lightly roasted on the tips. Add some water and let the mixture boil for some time. Put the lid on and turn the heat low.
Cook for 45 minutes on low heat and do not open the lid during this time. Once you’re done cooking, cover the container and let stand another 10 to 15 minutes.
Step 2
Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add green peas and the broccoli, and cook for about 90 seconds.
After 90 seconds, drain the water from the vegetables and immediately drop them into the cold water bowl so that they retain their shape and color. Pass everything through a strainer to completely drain the water. Season the vegetables with salt and pepper before adding to the salad.
Step 3
Place the lettuce in a fine-mesh strainer and wash it well under water.
Step 4
Mix all the dressing ingredients together and set the mixture aside.
Step 5
Before serving, add the rice to a large bowl, and decorate with vegetables. Place the avocado flower on the top and sprinkle with seeds. Drizzle with dressing to finish.
Step 6
Garnish with a fresh mint leave.
Optional: Use tahini dressings alongside the bowl.
My Quinoa Bowl
Ingredients
- 3/4 cup uncooked quinoa
- 1 teaspoon olive oil
- 1 1/2 cups of water
- 1 teaspoon salt
- 2 cloves garlic, pressed through garlic press
- 500-gram fish or Tofu.
- 1 cups raw broccoli florets
- 1 medium zucchini, diced finely into tiny cubes
- 1 cup cherry tomatoes, halved
- 1 cup garden rocket
- 1 tablespoon cilantro/parsley chopped
Dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon or lime juice
- Salt and Pepper, to taste
Instructions
Step 1
Pour the quinoa into a fine-mesh strainer and wash well under cold water.
Warm oil in a small saucepan over medium-high heat. Add Quinoa and fry until dry and starting to look lightly roasted on the tips. Add some water and let the mixture boil for some time. Put the lid on and turn the heat low.
Simmer for 15 minutes, or until the quinoa has absorbed all of the water. Fluff the quinoa with a fork, re-cover, and allow it to rest while you prepare the rest of the salad.
Step 2
Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add the broccoli, and cook for about 90 seconds.
After 90 seconds, drain the water from the vegetables and immediately drop them into the cold water bowl so that they retain their shape and color. Pass everything through a strainer to completely drain the water. Season the vegetables with salt and pepper before adding to the salad.
Step 3
Place all vegetables in a fine-mesh strainer and wash it well underwater.
Step 4
Place a large, non-stick pan over medium-high heat, and add about 2 tbsp of olive oil to the pan; once it becomes hot, add the zucchini in, and leave the zucchini for a moment until he is a bit brown at the side. about 1-2 minutes. add into the pan the broccoli.next, add in the 2 cloves of pressed garlic and stir. (if you using tofu you can add to the pan tofu cubs)add a pinch or two of salt and pepper, as well as the chopped parsley and cilantro, and cook for about 30 seconds more; turn off the heat.
Step 5
Mix all fresh vegetables together with the dressing ingredients. and 1 cup cooked quinoa
Step 6
Place the zucchini broccoli mix on the top together with protein to your choice.
Optional: Use tahini dressings alongside the bowl.
Roasted Squash bowl with Avocado Dressing
Ingredients 4 serving
- 1 cup farro
- 1 teaspoon olive oil
- 2 cups of water
- 1 teaspoon salt
- 500-gram fish or Tofu.
- 2 cups kale chopped into bite-size pieces
- 4 radishes, thinly sliced
-
1 medium Delicata squash
Dressing
- 3 tbsp extra virgin olive oil
- 1 avocado, chopped
- Salt and Pepper, to taste
- 1 scallion, chopped
- 2 tablespoons tarragon leaves, chopped
- 2 tablespoons white wine vinegar
Instructions
Step 1
Preheat oven to 220c. Line a baking sheet with parchment paper.
Step 2
Pour the farro into a fine-mesh strainer and wash well under cold water.
Warm oil in a small saucepan over medium-high heat. Add farro and fry until dry and starting to look lightly roasted on the tips. Add 2 cups water and let it boil. after boil Put the lid on and turn the heat to low.for about 20 min
Cook until grains are soft but not mushy, drain any excess water
Step 3
cut the squash in half and drain the seeds, cut crosswise into 1.5 cm slices. Transfer to the baking sheet, drizzle olive oil, season with salt and paper, Roast until soft and golden brown, 20 to 25 minutes.
Step 4
Place all vegetables in a fine-mesh strainer and wash it well underwater
Step 5
Mix the dressing ingredients. Blend the mixture until it is smooth and there are no solid pieces left.
Step 6
Before serving, add 1 cup of farro to a large bowl, and decorate with fresh vegetables and roasted squash. Place the tofu or any other protein on the top. Drizzle with dressing to finish.
Enjoy:)
for more amazing buddha bowl options
Buddha Bowl with Kale, Avocado, Orange and Wild Rice
