Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans, and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavour. They are very popular and very much ‘in trend’ as the ‘new way’ to eat.
You should also make sure to include a variety of textures in each bowl. Here’s an easy formula:
Something soft (roasted veggies)
Something crunchy (fresh veggies, toasted nuts)
Something chewy (al dente whole grains)
This makes such a colourful healthy meal! This vegan and gluten free recipe is really easy to make and is very flexible, it can accommodate whatever veggies you have around.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes 2 bowls
Ingredients:
Roasted Turmeric Cauliflower
350g cauliflower
2 teaspoons ground turmeric
1 teaspoon ground cumin
2 teaspoons sesame seeds
coconut oil for roasting
salt and pepper to season
Rest of the Buddha Bowl
100g brown rice measured uncooked
150g edamame beans
100g cherry tomatoes – cut in half
1-2 carrots – peeled and cut into batons
1 courgette – spiralize or grate
2 handfuls kale or other leafy greens
coconut oil for roasting
salt and pepper to season
fresh coriander, sunflower seeds and chilli flakes - OPTIONAL, to garnish
Buddha Bowls Dressing
3 tbsp tahini
1 tbsp sesame oil
1 tbsp maple syrup or honey
2 teaspoons lemon juice
Method
Put the brown rice on to cook according to packet instructions.
Preheat oven to 180C and line two trays (or one large tray) with parchment paper.
Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tablespoon melted coconut oil plus the sesame seeds, turmeric, cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on an oven tray. Roast for 20 minutes.
On a separate oven tray lined with baking parchment paper add the carrots season with coconut oil and roast for 10 minutes or until soft.
While the rice and roasted vegetables are cooking, prepare the remainder of the buddha bowls. Defrost the edamame beans (I usually do this by soaking in boiling water for a few minutes). Blanch the kale so it's a bit softer and easier to eat (if you're using salad greens like baby spinach, no need).
Make the dressing by whisking together all the dressing ingredients listed above. You can add some water to thin out the dressing as needed.
Once the rice and vegetables are cooked, assemble the buddha bowls. Divide the rice and all the vegetables evenly between two bowls. Drizzle over the dressing, and then garnish with coriander, chilli flakes and seeds as desired.
