Buddha bowls are to my knowledge, bowls of goodness. Usually plant-based and adored by vegans, the best ones are filled with a variety of vegetables and grains.
They are perfect and handy meals when you:
- have left-over produce in your fridge
- are too tired to follow a recipe and do not have an hour to cook
- want a variety of nutrients in one meal
- want to eat plant-based and be full for hours upon hours
As I discovered this week, they can be incredibly delicious as well as nutritious. So, here are my favourite combinations, noting the ingredients I use for extra flavour.
Buddha bowl 1: Tofu, noodles and sweet potato with peanut butter sauce
Tasty tofu to me is tofu left out for a few hours, properly drained from water, and then mixed with a tablespoon of Harissa paste.
In this instance, because of the sauce, I choose to lightly fry the tofu without the Harissa. I cooked my sweet potato for 23 minutes with paprika and red onion, added a packet of Singapore flavoured noodles and roasted my broccoli for 20 minutes.
The sauce is what makes this bowl taste incredible. I used 2 tablespoons of whole peanut butter (no added sugar), a tsp of sesame oil, a tsp of soy sauce and a drizzle of maple syrup. You can play around with the amounts you use until you find your ideal balance.
Buddha bowl 2: Potatoes, chickpeas and quinoa with roasted garlic aioli
Sometimes you just can’t beat a classic potato. I cut one down into wedges and seasoned with Italian seasoning and olive oil, cooked in the oven for 40 minutes.
Chickpeas are one of my most preferred plant-based ingredients. With the garlic aioli, they were bursting with taste. I used my “Feed me vegan” cookbook for the recipe, but I found a similar one here.
To finish this dish, I included quinoa and cashew nuts. Quinoa is a fantastic source of protein and cashew nuts are considered as a healthy fat.
Buddha bowl 3: Lentils and quinoa cooked with stir-fry vegetables
Do you want to eat your 5 a day in meal and have that meal be delicious? This recipe is inspired by Lucy Watson’s “Feed me vegan”.
I boiled some water in a pan and added a vegan stock cube, followed by soy sauce and a chunk of grated ginger. Once boiling, I began putting in vegetables like sugar-snap peas, red pepper and pak choi. Eventually I stirred in the cooked quinoa and plated with lentils, raw spinach and butter beans.
- Consistently season each ingredient in your dish. I prefer using healthier alternatives to salt.
- Look for better options to high calorie and sugar loaded sauces. I prefer either making my own or buying a paste.
- Buddha bowls are very filling. It is worth choosing a couple of legumes/beans/grains etc throughout the week to cook. I like making a large batch and then mixing them up.
Best ingredients I use:
- Spinach/broccoli/pepper/courgette/baby corn/peas
- Peanut butter
- Stir-fry vegetable packet mixes
- Sweet potatoes
- Butter beans
- Edamame beans
- Soy sauce
- Vegetable stock cubes
- Pumpkin seeds
- Cashew nuts
I have to mention as well, vegan yeast flakes with added B12. I was worried about my B12 intake and so I purchased Engevita yeast flakes. It is like a natural supplement filled with B vitamins and nutritional benefits such as zinc. The flavour is quite cheesy – really nice adding to soups, sauces and stews etc.
Have you made a Buddha bowl before and if so, what ingredients do you add?
Disclosure: I am not a health expert or nutritionist. I am part of the Amazon affiliate program and would receive a very small contribution if you purchased through my links.