meal prep canned salmon buddha bowl

What an utterly satisfying creation a Buddha bowl is! It’s almost like a lovely mosaic of colors and textures, all crammed into a bowl. Imagine a base of grains — think quinoa or brown rice — that serves as the anchor. On top of that, an assortment of colorful vegetables, from crunchy kale to sweet roasted sweet potatoes. Toss in a rainbow of legumes — chickpeas, black beans — dressed in spices, made ever so creamy with slices of avocado. Now drizzle it with a tangy dressing and voilà, your

Buddha Bowl is simply a term that is said to be in reference to Buddha’s manner of begging alms in a large container though the people in the locality only donated small portions of their food, with reference on the 2017 Epicurious article by Katherine Sacks.

My Buddha Bowl Recipe Ingredients

Recreating the Casa de Luz macro bowl at home with one ingredient from the following categories transpired:

• • A Delicious Sauce: I made a sun-yellow turmeric tahini sauce. My special savory cream has proven to be the best because you don’t have to use a mixer—just a quick mix, and it’s done! Moreover, having a meal prep plan is a win/ victory since the sauce is almost a staple in any dish [invariably/ without exception/.].
• • Cooked Vegetables: The oven-baked sweet potatoes were my most favored one due to its sweetness, and hard-to-defeat flavor.
• • Raw Vegetables: I bought a watermelon radish, a pack of rainbow carrots, and a slice of red cabbage and added them for an extra aesthetic value and some crispiness.
• • Leafy Greens: Kale was the perfect green power pack I included.
• • A Legume: My favorite protein, chickpeas, were an inevitable choice since I have them in my garden.
• • A Grain: I chose brown rice, undeniably the best option, but white rice is also a good cooking substitute if you have it.
• • A Pickled Vegetable: I chose fermented cabbage, Bubbies’ most popular product cleverly, which I love to cook.

Vegan Buddha Bowl Recipe Variations

I love this recipe as it is, but it’s also incredibly flexible! Feel free to make it your own with these ideas:

• Switch Up the Veggies:

Replace roasted sweet potatoes with butternut squash, regular potatoes, or other roasted veggies like Brussels sprouts, broccoli, cauliflower, asparagus, or beets. You can also switch up how you cook them—steam or sauté the kale, steam or roast the carrots, or boil the sweet potatoes. In summer months vegetarian taco salad grillled vegetables are a great addition!

• Try a New Protein:

Swap chickpeas for edamame, lentils, black beans or any other bean you like. You can also throw in some crispy tofu or tempeh for a satisfying change and roasted chickpeas add some great crunch too.

• Switch Up the Grain:

Keep things interesting by swapping out brown rice with a different whole grain, such as quinoa, farro or couscous. And if you’re looking for a low-carb alternative, try substituting cauliflower rice or broccoli rice.

• Play with Sauces:

Try a different form of tahini sauce or something completely different! Peanut sauce, lemon vinaigrette, green goddess dressing, cilantro lime dressing, hummus, or a drizzle of sesame oil and soy sauce or tamari would all be fantastic.

If you don’t have sauerkraut, swap it out for pickled red onions or jalapeños to add zing.

Chicken Stir Fry Recipe

The Ultimate Buddha Bowl Recipe: A Symphony of Flavors

Recipe by barunkhatua

0.0 from 0 votes

Course: Healthy Recipes, High-Fiber Meals, High-Protein Meals, High-Protein Meals, Meals, Men’s Recipes, Non-Vegetarian Recipes, Quick u0026amp; Easy, Quick u0026amp; Easy Meals

Servings

4

servings

Prep time

50

minutes

Cooking time

20

minutes

Calories

683

kcal

Total time

1

hour 

Ingredients

• Grains

• 3 cups Chicken broth

• 1½ cups Quinoa

• Vegetables

• 1 large Sweet potato, diced

• 1 large Red onion, diced

• 1½ cups Olive oil, divided

• 1 avocado peeled, pitted, and thinly sliced

• Seasoning & Aromatics:

• to taste – Kosher salt

• to taste – Freshly ground black pepper

• 3 cloves garlic, minced, divided

• 1 tablespoon minced fresh ginger root

• Protein

• 1 pound Skinless, boneless chicken breast

• Dressing/Sauce

• ¼ cup Lime juice

• 2 tablespoons Smooth peanut butter

• 1 tablespoon Soy sauce

• 1 tablespoon Honey

• 1 tablespoon Sesame oil

• Toppings

• 2 cups Baby spinach

• 1 – Avocado, peeled, pitted, and sliced

• 1 tablespoon Chopped fresh cilantro

• 1 teaspoon Toasted sesame seeds

• Oil

• 1½ cups Olive oil, divided

Directions

• In a saucepan, bring chicken broth and quinoa to a boil. Lower the heat to medium-low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the broth is absorbed.
• Preheat the oven to 425°F (220°C).
• Spread diced sweet potato and red onion out onto a baking sheet, drizzle with 1 tbsp of olive oil and salt and pepper then toss to make sure everything is coated evenly.
• Roast in the preheated oven for 20-25 minutes, until the sweet potatoes are soft and tender.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and ginger and cook for about 1 minute until fragrant. Add the chicken pieces and cook for 6 minutes per side, or until cooked through (the juices should run clear and an instant-read thermometer should register 165 degrees F or 74 degrees C). Dice the cooked chicken into 1-inch cubes.
• In a small bowl, whisk the remaining garlic, lime juice, peanut butter, soy sauce and honey. Drizzle 1 tablespoon of olive oil and sesame oil into the dressing, whisking until is smooth and combined.
• To serve, divide the quinoa among bowls, and top with chicken, roasted sweet potato mixture, spinach and slices of avocado. Top with cilantro and sesame seeds, then drizzle the dressing on top.

Notes

• • Make it Ahead: The elements of this Buddha bowl, quinoa, roasted veggies and dressing, can be prepared ahead and stored separately in the refrigerator for easy assembly through the week.
  
• • Dressing Thinning: If the peanut butter dressing is too thick, whisk in a teaspoon or two of water or lime juice until you have the consistency you want.
• • Make it Ahead: The components of this Buddha bowl — quinoa, roasted veggies and dressing — can all be prepped ahead of time and stored separately in the fridge so you can assemble during the week.
  
• • Dressing Thinning: If the peanut butter dressing is too thick, whisk in a teaspoon or two of water or lime juice until you achieve the consistency you prefer.
• • Dressing Thinning: If the peanut butter dressing is too thick, whisk in a teaspoon or two of water or lime juice until you achieve the consistency you prefer