There is a band-wagon a-going on and I am jumping on it!
Buddha Bowls are the new Smoothie and Instagram is a-wash with sexed-up pictures of salads which is essentially what this is, albeit a big-ass one!
Sometimes you just want a big bowl of goodness and there is no better way to create this than a Buddha Bowl. I have no idea why they are called this. The Urban Dictionary include a Buddha Bowl as a bowl of food packed so full that is it rounded like a Buddhas belly.
Buddha Bowls tend to be vegan but don’t have to be. They don’t even have to be vegetarian. The Buddha was not a vegetarian. He did not teach his disciples to be vegetarians and even today, there are many good Buddhists who are not vegetarians. But mine was because at the time of making it I just wanted veg!
Why make a Buddha Bowl?
- Simple and quick to prepare
- Easy, portable pack lunch
- Delicious, nutritious dinner
- Full of nutrients and protein
- Gives you a break from meat
- Very filling
Here is a basic guide to making your own Buddha bowl followed by the recipe I created.
Top Tip: On a Sunday night pre-cook some grains and vegetables so you have them in the fridge ready to go, for some speedy lunches and suppers. e.g. roast some sweet potato, squash and peppers, cook some quinoa or brown rice.
Get creative with flavours and textures! For some vegan-inspiration try this delicious and filling recipe I created:
cleanleanbean Buddha Bowl with Tahini Dressing
This recipe is:
Add in some wholegrains or sweet potato
Use up the odds and ends of vegetables in your fridge. Try dicing and stir frying them and adding to some salad leaves.
Pre-cook grains and pre-roast veg for some speedy creations during the week. Don’t be afraid to use frozen veg such as diced sweet potato or squash
- Make more Buddha Bowls!
- There are so many avocado recipes on this blog! Just type avocado into the search bar or try Delicious Creamy Avocado Dip
- Jarred pepper and tomatoes are a great addition to any salad, sandwich or wrap. Try Grain Free Tortilla Protein Wraps for a bread free alternative.
- Click here for 8 delicious ways to use up left over tahini
Ingredients (serves 1)
- Handful of spinach
- 1/2 an avocado
- Butternut squash roasted with garlic and sage
- Cherry tomatoes halved
- 1 Cooked beetroot
- 25g chargrilled peppers from a jar, diced
- 25g Sundried tomatoes from a jar, diced
- 50g cashew nuts
- 50g mixed seeds
For the dressing:
- 1/4 cup of tahini
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp tumeric
- Salt and Pepper to taste
- Smidgen garlic (optional)
- Heat a dry non stick pan and add the nuts and seeds, stirring until golden. This can be done in advance and they can be stored in a jar until required.
- Combine all the dressing ingredients and stir well
- Construct your Buddha Bowl according to the pyramid above and enjoy!
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