There are few things I love more in the culinary world then a big ole buddha bowl! If you have never been introduced to such a delight, let me be the first! Otherwise known as yoga bowls, hippie bowls, or rainbow bowls, this meatless (usually) meal is usually made up of a wholesome grain like quinoa or brown rice, fresh veggies (raw, steamed, or roasted) on a bed of marvelous greens. Sometimes I’ll go gang busters and add salmon (this is the most amazing canned salmon! Trust me! Your taste buds will thank you).
Regardless of the concotion of ingredients that you decide on, your buddha bowl will be chocked full of nutrients, antioxidants, and pure deliciousness!
There are dozens of different ways to make a Buddha Bowl. I tend to just use whatever I have in the fridge, which is exactly what I did last night!
1 cup of cooked quinoa
1/4 cup each of cooked sweet potato, brussel sprouts, mushrooms
1 cup of raw baby kale
2 tablespoons of chia seeds
A handful of chopped walnuts & dried cranberries
A dollop of hummus
Salt & pepper to taste
Preheat over to 400 degrees. Wash and chop brussel sprouts and mushrooms. Slice cooked sweet potato into small pieces. Toss these veggies with olive or coconut oil, and salt & pepper. Place on cookie sheet and bake for 15-20 minutes.
Cook the quinoa according to package instructions. Place chia seeds in quinoa while it’s cooking.
Add kale to your bowl. Layer quinoa, roasted veggies, avocado, walnuts & cranberries, then finally the hummus!
Prepare yourself for the amazing deliciousness that is before you, and gobble gobble gobble!