If you’re looking for a comforting meal this winter, you’ve come to the right place. Don’t lie, I know it’s been -30 in Québec, my mom constantly sends me updates. I think she’s a bit jealous of northern Germany’s near-tropical temperatures. I’m not kidding, I’ve been walking with my coat wide open for the last few days. 10 degrees in February, I never thought I’d experience this! Stay strong, your turn will come soon.
But until then, I have a recipe idea that’ll warm you right up and help you forget it’s -1000 outside. I’m talking about Buddha bowls, a concept I’ve been seeing a lot on Pinterest recently and which caught my attention.
Not only do they combine warm and cold ingredients, these beautiful bowls are the perfect occasion to integrate a myriad of healthy foods into your eating plan. Before even having finished devouring my first bowl, I was already brainstorming all the tasty combinations I could create.
Since then, I have published: Summer Buddha Bowl, 2 ways
What I like about Buddha bowls is that there’s no actual recipe to follow, it’s more of a guideline that puts veggies in the spotlight. I’ve made a couple various renditions these last few weeks and we loved it every time.
I’ve decided not to keep all those wonders for myself and share with you not one but three yummy recipes. So here are my three favourite Buddha bowls, prepared in the inspiration of the moment. I sincerely hope they’ll find their way to your stomach. But first:
What are the basics of a Buddha bowl?
Veggies: either fresh or roasted, depending on the season and your taste
Greens: spinach, kale, arugula, etc.
A grain: quinoa, brown rice, millet, etc.
A protein: tofu, beans, hummus, edamame, etc.
Some extras: dried fruits, nuts, seeds, sprouts, hemp seeds
A healthy sauce: tahini dressings are a must, but depending on your mix, a peanut sauce or a homemade balsamic dressing will do the trick
Below are my suggestions for your first – and certainly not last – Buddha bowl. Here are two more recipes for your summer cravings: Summer Buddha Bowl, 2 ways
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook tagging me & using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Buddha bowl: millet & roasted veggies with a tahini dressing
Ingredients
- 1 cup millet uncooked
- 2 cups water or vegetable broth
- 1 cup chickpeas rinsed and drained
- 1 cup diced sweet potato about half a potato
- 1 cup peeled and diced beet root about 1 big beet or 2 small
- 2 large handfuls of leafy green washed and dried (I used red chard)
- Half a small red onion
- Half an avocado
- Pumpkin seeds or roasted hazelnuts optional
- DRESSING
- 3 tablespoons tahini
- 1 tablespoon lemon juice or organic ACV
- 1 tablespoon organic maple syrup
- 1 garlic clove pressed
- A pinch of Cayenne pepper
- Warm water
Instructions
- Preheat oven to 400F (200C). Cut the sweet potato and the beet in 1-inch cubes. Put chickpeas and sweet potato in a big bowl and lightly cover with about a tablespoon of olive oil. Add salt & pepper to taste. Lay on a baking sheet.
- Put beet in the bowl and cover with a little bit of olive oil, salt & pepper. (I don’t mix the beet with the other ingredients to avoid staining.) Lay on the baking sheet along with the chickpeas and sweet potato.
- Bake for 30 to 40 minutes. Give a good stir after about 20 minutes to ensure even cooking. *The chickpeas will likely cook faster, keep an eye on them to avoid burning.
- Meanwhile, rinse the millet. In a medium-sized pot, bring to a boil one cup of millet in two cups of water or vegetable broth. Reduce heat, cover and let simmer for about 20 minutes. Turn off the heat, wait 5 minutes and then gently stir with a fork.
- When everything is ready, prepare the dressing: in a small bowl, mix all the ingredient except water. Add warm water, one tablespoon at a time, until you reach desired consistency. Taste and adjust flavours. Set aside.
- Assemble the bowls: put the greens, about 1/3 cup of millet, roasted vegetables, diced avocado, onion and seeds/nuts. Cover with sauce and enjoy.
Notes
Buddha Bowl: fresh veggies and beetroot hummus
Ingredients
- 2 cups baby spinach
- 2/3 cup brown rice cooked
- 1 carrot large, grated
- 1 spring onion chopped
- 1/2 cup fresh parsley chopped
- mint leaves chopped
- 1/2 cup avocado cubed
- 10 cherry tomatoes halved
- roasted beetroot hummus
- 1 tbsp sesame seeds toasted
Instructions
- Simply combine all ingredients in two serving bowls and enjoy.
Nutrition
Buddha bowl: fresh veggies & roasted beet hummus
Ingredients
- 2 cups fresh spinach chopped
- 2/3 cup brown rice cooked
- 1 big carrot grated
- 1 cup red cabbage grated
- 1 spring onion chopped
- ½ cup fresh parsley chopped
- A few fresh mint leaves minced
- ½ avocado diced
- Cherry tomato cut in half
- A few spoons of <a href="https://www.valisesetgourmandises.com/white-bean-beet-roasted-garlic-hummus/" target="_blank" title="White Bean Beet & Roasted Garlic Hummus">roasted beet root hummus
- 1 tablespoon toasted sesame seeds
Instructions
- Toast sesame seed in a pan, keeping a close eye on them.
- Reheat rice.
- For a pretty presentation, put spinach in a big bowl and lay the rest of the ingredients in sections. Sprinkle with sesame seeds and enjoy!
Notes
Buddha Bowl: sesame kale, roasted sweet potato, broccoli & tofu, peanut sauce
Ingredients
- 2 big kale leaves stem removed
- 1 small sweet potato diced
- 1 broccoli cut in florets
- 200 g firm tofu diced
- 1 spring onion minced
- 2 tablespoons roasted sesame seeds
- TOFU MARINADE
- 1 tablespoon rice vinegar
- 1 tablespoon shoyu soya sauce
- 1 teaspoon organic agave syrup
- 1 teaspoon sri racha
- 1 small garlic clove minced
- PEANUT SAUCE
- 2 tablespoons organic natural PB
- 1 tablespoon shoyu soya sauce
- 1 tablespoon organic agave syrup
- 1 tablespoon rice vinegar
- 1 tablespoon roasted sesame oil
- 1 garlic clove minced
- 1 small piece of fresh ginger minced
- 1 teaspoon sriracha
- Warm water
Instructions
- Mix together the tofu marinade ingredients. Put the tofu cubes in an air-tight container, add marinade, cover and shake well. Put in the fridge.
- Preheat oven to 400F (200C). Cut vegetables. Lay the sweet potato cubes on a cooking sheet and cover with a little bit of olive oil, salt & pepper. Put in the oven. About 10 minutes later, add broccolis, oil, salt & pepper. About 15 minutes later, add drained tofu cubes and bake for another 5 to 10 minutes, until veggies are tender and golden.
- While the vegetables are cooking, wash and tear kale leaves into bite-size pieces. Dry well with a clean towel. Put a bit of roasted sesame oil on a small plate, dip your fingers and massage each kale leaf. Divide them into two bowls.
- When the veggies are ready, turn off the oven and prepare the sauce. Mix all the ingredients and add a bit a warm water, one tablespoon at a time, until you reach the desired consistency. Taste and adjust to your liking.
- Cover the kale leaves with roasted veggies and tofu, add chopped green onion and toasted sesame seed. Savour.
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