Putting together a Buddha bowl often depends on what is at hand in your kitchen. Just like an ancient Buddha would go through town collecting various foods to place in his bowl, you can collect items from your refrigerator and vegetable garden to create your own perfect Buddha bowl. The recipe below features some of my favorite Buddha bowl ingredients, but feel free to improvise.
Ingredients
- 1 large, sweet potato, cubed
- 1 tsp extra-virgin olive oil
- 1 tsp maple syrup or agave nectar
- 8 large shitakes, sliced
- 4 oz snap peas
- 2 c. baby arugula
- 1 large red or golden beet, shaved if serving raw or roasted, peeled and diced
- 1 shaved watermelon radish
- 2 carrots, peeled and thinly sliced
- 1 head Belgium endive, leaves separated
- 2 c. cooked grains like brown rice, quinoa, barley or kamut
- Optional: Protein of your choice like poached shrimp, sliced cooked chicken breast or tofu. Black or white sesame seeds
- 1/3 c. rice wine vinegar
- 1/3 c. extra-virgin olive oil
- 2 large carrots, peeled and roughly chopped
- 2 Tbsp grated fresh ginger
- 2 Tbsp fresh lime juice
- 1 to 2 Tbsp honey, or more to taste
- 1 tsp sesame oil
- Salt and white pepper to taste
Preparation
BUDDA BOWL DIRECTIONS:
Preheat the oven to 400 degrees. Line a baking sheet pan with aluminum foil and spray with nonstick cooking spray. Place diced sweet potato in a bowl and toss with the olive oil and maple syrup. Place evenly on the prepared pan. Roast until tender, about 15 to 20 minutes.
Line a separate sheet pan lined with foil or parchment paper and sprayed with nonstick cooking spray. Place the sliced shitake mushrooms on the pan. Roast for 10 to 12 minutes.
While sweet potatoes and shitakes are roasting, blanch the snap peas. Bring a pot of water to a boil, then reduce to a simmer. Add the snap peas and blanch for 1 minute. Strain over a sink and rinse with cold water. Assemble the bowls. Arrange grains and arugula in four bowls. Add the sweet potatoes, shitakes, snap peas and remaining ingredients to create colorful vegetable mounds. If desired, garnish with a protein and sesame seeds. Serve with the carrot ginger dressing.
CARROT GINGER DRESSING DIRECTIONS:
In a blender, combine all of the salad dressing ingredients. Blend until completely smooth. Taste the dressing and add additional honey to taste along with salt and white pepper. Refrigerate until ready to use. Can be refrigerated for up to one week.
Using cauliflower rice makes this deconstructed burrito bowl more healthful. Although you can purchase premade caulifl ower rice in the frozen food section of your local grocery store, it’s easy to make at home.
Leftover dressing can be kept in the refrigerator for up to one week.
