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Writer's picturelifelongvegangirl

Buddha Bowls

Updated: Sep 15, 2020

➳ "A healthy and filling recipe, designed to wow all your senses."


serves 3-4 people


Ingredients


Produce

1-2 bunches of Kale

7 Crimini Mushrooms

2 medium Bell Peppers

4 cloves Garlic

¼ Red Cabbage

¼ Red Onion

1-2 Avocados

12 Grape Tomatoes

1 Cucumber

2 medium Sweet Potatoes

1 bundle Bean Sprouts

1 bundle Cilantro

Fresh Rosemary


Grains

1 cup Brown Rice


Pantry

1 can Chickpeas


Spices

Salt

2 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder


Liquids

1 tbsp Olive Oil

½ cup Tahini

¼ cup Fresh Lemon Juice

Water (to blend)



Directions


Bowl Base


Rice

  1. Add 1 cup of brown rice, ½ tsp salt, and 2 cups of water to a medium-sized pot.

  2. Turn heat on high and bring to a boil.

  3. Once water is boiling, turn the heat down to low-medium heat for 45-50 minutes or until the rice is fully cooked. To achieve the best result, the rice should be cooked on a low simmer with the lid on.

  4. Remove from heat and set aside.

Bowl Toppings


Sweet Potatoes

  1. Preheat oven to 450°.

  2. Dice two medium-sized sweet potatoes into small cube-sized pieces.

  3. Coat an oven-safe tray with a light layer of olive oil.

  4. Spread sweet potatoes across the oiled oven-safe tray.

  5. Drizzle a light layer of olive oil over the sweet potatoes and fresh rosemary across the top of your sweet potatoes.

  6. Bake sweet potatoes for 45 minutes or until lightly browned on edges.

  7. Remove from the oven and set aside.


StirFry

  1. Dice 7 crimini mushrooms, 1-2 bunches of kale, and 2 medium bell peppers into small bite-sized pieces.

  2. In a medium-sized pan, add 2 tbsp of olive oil and 1-2 cloves of diced garlic.

  3. Set temperature to high until oil is heated and then turn down to medium heat.

  4. Once the oil is heated, add diced mushrooms to pan.

  5. Add a pinch of salt on top of mushrooms and cook for about 4 minutes (or until mushrooms are golden). Remember to stir occasionally with a wooden spoon.

  6. Once mushrooms are golden, add diced onions, carrots, and bell peppers to the pan.

  7. Add pinches of herbs de province over your dish.

  8. After 2-3 minutes, add diced kale. tip: Before adding kale to your dish, add about 2-3 TBSP of water or olive oil to the bottom of the pan so that the kale has a liquid to cook in.

  9. Cook dish until kale is all the way cooked down. Options to add more herbs de province to your dish if you desire.

  10. Remove from heat and set aside.


Raw

  1. Dice 12 grape tomatoes, ¼ of red cabbage, and ½ of red onions into bite-sized pieces.

  2. Chop 1 medium-sized cucumber and 1-2 avocados into long pieces.

  3. Set all raw vegetables aside.

Chickpeas

  1. Set oven to broil on high.

  2. Drain and rinse 1 can of chickpeas.

  3. Transfer chickpeas to a small-medium size bowl.

  4. Add 1 tbsp olive oil on top of the chickpeas

  5. Mix in 1 tsp paprika, 1 tsp garlic powder, and 1 tsp cumin.

  6. Spread chickpeas out on an oven-safe tray.

  7. Broil chickpeas on high for 5-10 minutes, coming back every 3 minutes to toss the chickpeas. You want the chickpeas to have a golden and crunchy shell.

  8. Take chickpeas out of the oven and set aside.

Dressing

  1. In a medium-small sized bowl, blend together ½ cup tahini and ¼ cup fresh lemon.

  2. Once lemon and tahini are fully blended together, add desired amount of water. I recommend adding enough to create a lightly thick mixture with a smooth, pourable consistency.

  3. Add 1-2 tsp of cumin and a pinch of salt to the bowl.

  4. After the sauce is fully blended, add 2 halved garlic cloves to it. Let the cloves sit in the sauce and infuse it for at least 5-10 minutes (feel free to leave cloves in the sauce for a longer period of time).

  5. Remove garlic cloves from your sauce and set aside.

Assembly

  1. In medium-sized personal bowls, add rice to the bottom 1/3 of the bowl.

  2. Top with sweet potatoes, stirfry, chickpeas, and raw veggies on top of the brown rice, creating different sections of the bowl.

  3. Serve dressing on the side or drizzle the tahini dressing in zig-zags across each buddha bowl before garnishing with bean sprouts and cilantro

  4. Serve and enjoy!

Note from the author ✎


Over the years, this dish has become one of my favorites to make. It is not only a very nutrient-dense meal but also an incredibly beautiful dish within its design. I am a very visual eater, so a dish like this is right up my alley. Buddha Bowls are also fun in that they can be reworked each time you make them; so that you are creating a completely new dish every time.

If you are a new vegan, first, welcome; I love you, and also, I highly recommend getting familiar with buddha bowls.


Sincerely,

LifeLongVeganGirl


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