This Buddha Bowl features steamed beets, sweet potatoes, sugar snap peas, carrots, summer squash, corn, and fresh basil.
One of our favorite dishes to make any time of year is a Buddha Bowl. It’s a quick, easy dish that can be made in an endless variety of combinations. We have found a formula to build Buddha Bowls that works every time. All you need to do is pick one or more ingredients from each of the following categories:
| Grains | Protein | Root Veggies | “Wild Card” Veggies | Toppings |
|---|---|---|---|---|
| quinoa | kidney beans | carrots | mushrooms | green onion |
| brown rice | black beans | beets | zucchini | seaweed/nori |
| barley | chickpeas | sweet potatoes | corn | toasted sesame seeds |
| bulgur | tofu | onion | soy sauce | |
| couscous | tempeh | sugar snap peas | Braggs Liquid Aminos | |
| millet | green peas | summer squash | balsamic vinegar | |
| farro | green beans | hot sauce/sriracha sauce | ||
| fresh herbs | ||||
| avocado | ||||
| rice vinegar |
Your choice of vegetables will need to be steamed anywhere from 7 to 15 minutes depending on the density (root vegetables will take the longest). Prepare your choice of grains according to the package instructions. We like to make extra rice/quinoa/etc. and have it on hand for just such an occasion.
When all the ingredients are ready, fill a bowl with your grains, veg, and your choice of toppings. This is a great recipe to play around and experiment with– no two Buddha Bowls are alike!
This is also something that you could eat for breakfast, lunch, or dinner! Yes, even breakfast– it’s very common in many parts of Asia to eat grains and vegetables in the morning.
We were first introduced to the Buddha Bowl through Martha Stewart’s Meatless cookbook. You can watch her prepare one in this video along with a few other simple dishes.
Have you tried a Buddha Bowl before? What’s your favorite combination? Tell us in the comments!
