Buddha bowls are a quick, easy and delicious meal. Here are 5 different bowls and an amazing Buddha bowl sauce.
My sister was going on about Buddha bowls 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 as vegetarian fare in the 1980s.
Boy, was I wrong…
A properly constructed probiotic Buddha bowl is SO DELICIOUS. Savory, earthy, and tangy all at once. After trying out a few different bowls, I realized that all good bowls have a pretty standard construction.
How to Build the perfect Glory bowl
The perfect glory bowl is based on layering vegetables, carbohydrates, and protein. However, adding some bright and tangy fermented vegetables really makes Buddha bowls amazing. Drizzle everything with a rich and flavorful dressing and top it with something crunchy and you have a healthy and delicious dinner.
Here are the six layers of the perfect bowl.
- 1 cup of a base layer (lettuce, quinoa, brown rice, or sweet potato)
- 1/2 cup of vegetables (cooked or fresh)
- 1/4 cup protein (nuts, chickpeas, or tofu)
- 1/4 cup of fermented vegetables (pickled veggies or sauerkraut)
- Dressing (I like my Buddha bowl sauce, see the recipe below)
- Top with 2 Tbsp of something crunchy.
Types of Buddha Bowls
Bowls come in all different flavors. It’s fun to play around with different combinations of vegetables, grain, and spices. And because they are so easy to make, Buddha bowls are one of my go-to dinner recipes.
Looking for some flavor inspiration? Here are a few of our favorite bowls. These combinations are always based on whatever we have in our pantry. So if you don’t have one of the suggested toppings, feel free to switch it for something different.
A winter bowl is probably our main go-to dish since it’s super quick, healthy, and delicious. It has a bed of chickpeas and rice (or oven-roasted potatoes). And is served with whatever fermented vegetables I happen to have on hand. The bowl pictured above was made with fermented Brussels sprouts, pickled beets, and sauerkraut.
Then it’s topped with the Buddha bowl sauce (recipe below), toasted pumpkin seeds, and vegetable chips (which my kids love).
Start with a base of rice and pinto beans. Add sautéed mushrooms and peppers. For flavor add curtido, avocado, salsa., and cilantro. Top with crumbled corn chips.
Make a bowl with a bed of rice and topped with some cooked chickpeas and fresh vegetables. For flavor add fermented chutney, pickled lemons, turmeric sauerkraut, or curry sauce. Top with spiced snack mix.
- Chop sweet potatoes into bite-sized cubes. Toss in oil, then sprinkle with Cajun spice. Spread them out on a baking sheet and roast at 400F for 30 minutes.
- Chop up a head of cauliflower and add it to the roasted sweet potatoes along with some cooked chickpeas. Add more oil, if needed, and 2 cloves of garlic, minced. Roast for 10 more minutes.
- Served with the Buddha bowl sauce (recipe below), fresh diced red pepper, and sweet and spicy pickled vegetables. Add a handful of roasted pumpkin seeds for a bit of crunch.
Buddha Bowl Sauce
This Buddha bowl sauce is my go-to for everything from salads to vegetable dips. It’s also particularly delicious when served on top of a glory bowl. See the sections above for how to put together a simple and healthy grain bowl.
- Prep Time: 7 minutes
- Total Time: 7 minutes
- Yield: 1 cup 1x
- Category: Salad
- Cuisine: Vegan
- Diet: Gluten Free
- Place all ingredients into a jar and shake until well-mixed.
- Store in the fridge and enjoy within 2 weeks.
Keywords: healthy, vegan, keto, paleo, gluten-free, creamy, salad dressing, Buddha bowl, grain bowl, Cajun fries, falafel