- Food: Buddha Bowl
- Writer: Lizzie Green
- Content-Type: Food Blog
The ultimate vegan Buddha bowl, loaded with nutrients! It is filling and flavorful thanks to fresh vegetables, beans, sauerkraut, and a vibrant turmeric tahini sauce.
In any case, where did the name “Buddha Bowl” originate?
The likelihood is that you have seen these vibrant bowls of plant-based goodness, including grains, legumes, steamed and raw vegetables, and flavorful sauces if you have been on Instagram in the last five years.
The name may have originated from how Buddha gathered alms, according to a 2017 Epicurious article by Katherine Sacks.
Buddha used a large bowl to collect little tidbits of food that the locals of whichever village he was staying in could afford to share.
I used to refer to these vibrant bowls as macro bowls before we started calling them “Buddha Bowls.”
I used to go to Casa de Luz, a macrobiotic restaurant in Austin, whenever I needed a little rest and relaxation when we were there. Casa de Luz provided one daily rotating meal rather than a set menu.
A grain, a legume, blanched leafy greens, steamed vegetables, a pickled vegetable, and a delectable sauce would always be included.
Although it may seem constricted, I’ve actually had some of my best sauce and vegetable pairings there.
Since we now reside in Chicago and I am unable to visit Casa de Luz frequently, I developed my own buddha bowl recipe using their basic framework.
Components of my Buddha Bowl Recipe
I used one item from each of the following categories to create a homemade version of a Caza de Luz macro bowl:
- I made a flavorful turmeric tahini sauce that was absolutely delicious. It’s my favorite kind of creamy sauce since you can quickly whisk it up without using a blender. Additionally, you’re in luck if you have leftovers! This vibrant sauce is delicious on everything.
- Vegetables that have been cooked: I chose roasted sweet potatoes.
- Raw veggies like red cabbage, watermelon radish, and rainbow carrots add a stunning splash of color to this Buddha bowl meal.
- Kale is the way to go for leafy greens.
- I went for a legume, my go-to source of plant protein: chickpeas!
- A grain; I used brown rice, but you may use white rice if you don’t have any on hand.
- Sauerkraut is a vegetable pickled! I cherish Bubbies.
If you want to prepare this dish ahead of time for the week’s lunches, all of the ingredients stay well in the refrigerator. Discover more of my favorite healthy lunch dishes and my best advice for meal preparation here.
Variations on the vegan Buddha bowl recipe
Although I adore this dish exactly as given, feel free to make your own Buddha bowl. Here are some of my preferred modifications:
- Adapt the vegetables. Butternut squash or ordinary potatoes can be used in place of the sweet potato, or you could try another type of roasted vegetable. Roasted broccoli, cauliflower, asparagus, beets, and Brussels sprouts would all taste delicious. You might also experiment with preparing them in various ways. Instead of eating it raw, you should steam or sauté kale, roast carrots, or boil sweet potatoes. At the summer, grilled vegetables would be fantastic in this place!
- Replace the protein with another. Try adding edamame, lentils, black beans (or any other sort of legumes), or tempeh or tofu cubes to the top of your grain bowls. You could even add roasted chickpeas for more crunch!
- Alternate the grain. Substitute quinoa, farro, or couscous for the rice. Skip the grain and substitute cauliflower or broccoli rice for more vegetable strength.
- Switch the sauce. Use a different sauce entirely, or make a different variation of my basic tahini sauce recipe! I enjoy adding hummus, peanut sauce, lemon vinaigrette, green goddess dressing, cilantro lime dressing, or drizzles of sesame oil and soy sauce or tamari to my Buddha bowls as a final touch.
- Change up your pickle. You’re out of sauerkraut. Use jalapenos or pickled red onion instead!
|15 minutes to prepare
20 minutes for cooking
Duration: 35 minutes
Serving: 4 portions
Prepare these straightforward ingredients in advance to bring this nutritious Buddha bowl for lunch or prepare it for a quick weeknight meal! both gluten-free and vegan.
- 1 large sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1 watermelon radish or 2 red radishes
- 2 medium carrots
- 1 cup shredded red cabbage
- Squeeze of lemon
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- ¾ cup sauerkraut or another fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Turmeric Tahini Sauce, for serving
- Microgreens, optional
- Sea salt and freshly cracked black pepper
- Lay parchment paper over a sizable baking sheet and preheat the oven to 400 degrees Fahrenheit.
- Spread the sweet potatoes out on the baking sheet and toss with the olive oil, salt, and pepper. 20 minutes of roasting, or until golden brown.
- Use a mandoline to thinly slice the radish into rounds, and a vegetable peeler to create ribbons out of the carrots.
- Squeeze some lemon juice over the carrots, shredded cabbage, and radish slices. Place aside.
- In a sizable bowl, add the kale leaves and toss with a squeeze of lemon and some salt. The leaves should be massaged with your hands until they wilt and shrink in the dish by roughly half.
- Using the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using, assemble each bowl individually. Serve the turmeric tahini sauce alongside and season with salt and pepper.