My sister’s been going on about the Buddha bowl for a long time. But for some reason I was never interested in trying it. It made me think of the bland, tasteless food that was passed off a vegetarian fare in the 1980’s. However, a properly constructed Buddha bowl is SO much more than that. It is savoury, earthy and tangy all at once.
Check out this sweet potato and chickpea Buddha bowl recipe on Minimalist Baker, which really kick-started my whole fascinations with bowl-based dinners. After trying a few different Buddha bowls, I realized that all good Buddha bowls needed to have something fermented tossed in to add that beautiful tangy flavour.
So here’s my breakdown for a perfect Buddha bowl:
1 cup base (either lettuce, grains, sweet potato or beans)
1/2 cup vegetables (either cooked or fresh)
1/4 cup protein (nuts, hard boiled egg, cooked meat)
1/4 cup of fermented vegetables (pickled veggies or sauerkraut)
1/4 cup of salad dressing (I like my tahini dressing, so I’ve provided the recipe below)
Top with 2 tbsp of something crunchy.
From this basic base of a Buddha bowl (or not so Buddha, if you’ve included meat) you can explore all sorts of different flavours. Here’s a few ideas:
Asian: have a base of rice noodles, topped with grilled tofu and vegetables, kimchi and peanut sauce. Top with roasted peanuts
Cajun Spice: Toss cooked chickpeas and sweet potatoes in oil, then sprinkle with a Cajun spice mix and roast in the oven for 30 minutes. Throw in some diced up broccoli and allow to roast for 10 more minutes. Add sauerkraut or pickled beets, tahini dressing and top with roasted pumpkin seeds.
- ½ cup olive oil
- 3 tbsp tahini
- 2 tbsp cider vinegar
- ½ tbsp soy sauce
- ½ tbsp lemon juice
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- pinch of salt
- Place all ingredients into a jar and shake until well mixed.