Not too long ago I discovered Buddha Bowls, named so because they fill you up with feel-good food, and also because the bowl is so full the food it makes a rounded top, like a big Buddha belly. These are great not only because they’re chock full of healthy goodness, but because they can be customized to your taste palette using any vegetables or spices you want. They are suitable for vegetarian, gluten-free, and vegan diets, but anyone can enjoy it. Bonus: They are super easy to make! Here, I give my recipe for a Buddha Bowl, but you can use any vegetables you have available.
Preheat oven to 400 degrees F.
Peel and cut squash into desired size and shape. I chose about 1/2″ thick rounds because it is easiest to cut and takes less time than chopping.
Slice purple cabbage into wedges, slice carrots into rounds or small chunks, and red onion into half moons.
Place these ingredients into a large glass pan. Drizzle with olive oil and make sure each item is oiled, cover with foil, and bake for about 45 minutes or until done. This time depends on the amount and thickness of the vegetables, so after about 30 minutes keep checking every 10.
Place chopped kale in a large frying pan.
Mix beef bouillon with water, or use beef stock, and add to pan with kale.
Cook at a medium heat, keep covered and stir occasionally, until the kale has soaked up most of the broth. (This is also known as “braising”)
Place garbanzo beans into a large frying pan. If the kale is done, you can reuse this pan without needing to wash it first, just make sure to empty the broth. The garbanzo beans will soak up leftover flavors.
Cook the garbanzo beans on a low-medium heat, stirring occasionally, until they start to brown. You can add curry spice, or any other spices.
Mix about 1/2 cup tahini with 1/8 to 1/4 cup maple syrup (depends on taste preferences). No need to heat, just stir together. Also, tahini is made from sesame seeds, so if you can’t eat seeds it’s best to skip this step. The Buddha Bowl will still be delicious without the sauce!
Place a bit of each vegetable in the bowl, leaving space in the middle for the garbanzo beans.
Drizzle with maple-tahini sauce.
This is one of my favorite recipes, and since I’m not big on sugary breakfasts it’s also a great way to start my day. Have you tried Buddha Bowls before? What did you like or not like about it? Let me know in the comments!