Buddha Bowls

 

It is thought that Buddha bowls get their name thanks to their round, full appearance, much like Buddha’s belly! Some sources claim that the name is inspired by the way Buddhist monks carry their bowls around in order to accept small portions of food, leaving them with a variety of different foods in their bowl.

Buddha bowls, or ‘Hippie bowls’ as they’re also known, are made up of proteins, vegetables, grains and a dressing and are a great way to make sure you’re eating a varied and balanced diet.

Buddha bowls are a great option for those days when a salad simply isn’t enough but you need to get those veggies in! Unlike a salad, a Buddha bowl is a more balanced meal as it contains grains and pulses such as wholegrain rice, quinoa or noodles. These help you feel fuller for longer, making them a more satisfying meal.

Here are a variety of Recipes to create Buddha Bowls:

Spring Vegetable Buddha Bowl:

Here's what you'll need:

Preheat the Oven to 400 Degrees.

A Sheet Pan lined with Foil.

A Food Processor

2 TBS Tahini

3 TBS Lemon Juice

2 TBS Water

1/2 tsp Turmeric

1/2 tsp Pure Maple Syrup

1/4 tsp Tabasco Sauce

1/4 tsp Salt

1/4 tsp Pepper

Olive Oil, Divided

2 C of 2" Asparagus Pieces

1 Small Zucchini, diced. (at least 2 C)

2 C Cooked Quinoa

1 C Chick Peas, drained and rinsed well.

1 C Chopped Baby Spinach Leaves

2 C Halved Cherry Tomatoes

1 C Bean Sprouts

In the Food Processor:

Prepare a Tahini Dressing:

Tahini

Lemon Juice

Water

Turmeric

Maple Syrup

Tabasco

Salt and Pepper

Pulse to blend well.

Slowly Add 2 TBS Olive Oil until Creamy Smooth. (Set Aside)

On the Sheet Pan:

Zucchini

Asparagus Pieces

Drizzle evenly with Olive Oil.

Toss to Coat well.

Bake 15 minutes.

Remove from Oven and Set Aside to Cool Completely.

To Serve, Divide among 4 Bowls:

Quinoa

Chick Peas

Spinach

Tomatoes

Asparagus

Zucchini

Drizzle evenly with Tahini Dressing.

Top With Sprouts.

1. 
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Black Bean with Avocado Pesto:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A  Sheet Pan lined with Foil and Greased with Olive Oil.
   
   
   1 sm. Head of Cauliflower, cut into Florets.
   1 tsp. Paprika
   1/2 tsp Garlic Powder
   1/2 tsp Onion Powder
   Salt and Pepper to taste.
   1 C Cooked Brown Rice
   1 Small Bunch of Kale, chopped.
   2 Cloves of Garlic, minced.
   1 C Black Beans, drained and rinsed well.
   5 Green onions, chopped.
   
   
   
   
   Avocado Pesto:
   Here's what you'll need:
   A Food Processor
   
   
   1 Avocado
   1/4 C Packed fresh Basil
   A Handful of Baby Spinach Leaves
   2 TBS Lemon Juice
   2 Cloves of Garlic
   5 Whole Walnuts
   Add all ingredients to a Food Processor and Pulse until Smooth. Add a bit of Water if necessary, at the end.
   
   
   On a Sheet Pan:
   Cauliflower
   Sprinkle evenly with:
   Paprika
   Garlic Powder
   Onion Powder
   Salt and Pepper to Taste.
   Toss to Coat Even'y.
   Bake 20 Minutes.
   
   
   Arrange the Bowls:
   Kale
   Rice
   Beans
   Cauliflower
   Avocado Pesto
   Green Onions.
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Sweet Potato and Chick Peas:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 degrees.
   A Sheet Pan lined with Foil.
   
   
   Olive Oil, divided
   1 sm. Red Onion, divided
   2 sm. Sweet Potatoes, cut in Half.
   1 Bundle of Broccolini, chopped Florets only, nit the Stems.
   2 Handfuls of Kale, Stems removed and Leaves Chopped.
   Salt and Pepper to Taste.
   1 - 15 oz. Can of Chick Peas, well drained and rinsed.
   1 tsp Cumin
   1 tsp. Chili Powder (Not Chile)
   1 tsp Garlic Powder
   1/2 tsp Dried Oregano
   1/4 tsp Turmeric
   
   
   On the Sheet Pan:
   Sweet Potatoes, skin side down .
   Onion
   Drizzle with some Oil, including the Skin Side of the Potatoes.
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Toss well.
   Add:
   Broccolini (Drizzle with Oil) (Salt and Pepper to taste)
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Add Kale (Drizzle with Oil)
   Toss Everything.
   Bake 5 Minutes.
   Remove and Set Aside.
   
   
   In a Mixing Bowl:
   Chick Peas
   Cumin
   Garlic
   Chili Powder
   Oregano
   Turmeric
   Mix Well.
   Add to a Skillet on Medium Heat, stirring until Hot.
   Add 1 TBS Olive Oil, Mix Well.
   Sauté 10 Minutes, stirring frequently.
   Remove when Browned and fragrant.
   
   
   To Serve;
   Cut Potatoes into Bite Sized Pieces.
   Divide Baked Vegetables into Bowls and Top with the Chick Pea MIxture.
   
   
   Enjoy!
   Peace in the Kitchen
   
   
   
   
   
   
   Cauliflower and Hummus:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A Sheet Pan lined with Foil.
   
   
   1 Small Head of Cauliflower, cut into Florets.
   1 Small Red Onion, Diced.
   2 TBS Olive Oil, Divided.
   Salt and Pepper to Taste.
   1 C Cooked Quinoa
   2 TBS Lemon Juice
   2 TBS Chopped Fresh Parsley
   1 Avocado, Diced into Bite Sized Pieces.
   Hummus, purchased.
   
   
   On a Sheet Pan;
   Cauliflower, Onion, Salt and Pepper, Spread Evenly.
   1 TBS Oil, Drizzled evenly over the Cauliflower.
   Toss Well.
   Roast 20 Minutes, tossing half way.
   
   
   In a Bowl:
   Quinoa
   Lemon Juice
   Parsley
   Remaining  TBS of Oil.
   
   
   Create the Bowls:
   Some Quinoa
   Some Cauliflower
   Some Avocado
   Some Onion
   Some Hummus
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   
   

   Lemon Basil Bowl:

   Here's what you'll need:

   Preheat the Oven to 400 degrees.

   A Sheet Pan lined with Foil.

   • 1 Sweet Potato, scrubbed and cut into Fries.
   • 2 C  Kale, chopped
   • 1 Bunch Asparagus, Trimmed and Steamed.
   • 1/4 tsp Minced Garlic
   • 1/2 tsp dried basil
   • 2 TBS Lemon Juice
   • 1/2 C Steamed Edamame
   • 1 C Cooked Quinoa
   • 
     
   • For Serving:
   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts
   • 
     
   • LEMON TAHINI DRESSING
   • In A Mixing Bowl:

   • 1/4 cup Tahini
   • 1/4 C Water + More as needed to Thin.
   • 1/4 C Lemon Juice
   • Sea Salt and Pepper to Taste
   • Stir to combine well.
   • 
     
   • 
     

   On the Sheet Pan:

   A Single Layer of Potato Fries

   Drizzle with  1 TBS Lemon Juice and Sprinkle with Dried Basil.

   Bake 30 minutes or until Golden Brown.

   To Serve:

   In Two Serving Bowls: Divide evenly:

   Kale

   Quinoa

   Asparagus

   Sweet Potatoes

   Edamame

   Drizzle remaining TBS of Lemon Juice.

   Drizzle with Tahini Mixture.

   Top with:

   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts

   
   

   Enjoy!

   Peace in the Kitchen!