By now, it is likely that you have seen a Buddha bowl or two on social media. They are taking over Pinterest, making appearances on Instagram, and popping up on Facebook news feeds. So what exactly is a Buddha bowl (other than my favorite meal ever)?
Buddha bowls are basically a meal in a bowl. They are complete with grains, vegetables, and protein and topped off with some type of sauce or dressing. They are called “Buddha” bowls because they are filled so full that the top has is rounded like a buddha belly. And your belly will be incredibly happy after enjoying one of these bowls for lunch or dinner.
Buddha bowls are versatile. They can be made from any grain, protein, veggie, and sauce combination you can think of. This recipe right here features chewy brown rice, crunchy red cabbage, caramelized sweet potato, roasted broccoli, and chickpeas for protein. Then the whole thing is topped off with an ultra-creamy ginger tahini sauce. Basically every texture and flavor you could want all tucked into a cozy bowl.
Are you hungry yet?
If you are, I have good news. This recipe is pretty easy to make. We just need to cook up some brown rice – which will be infuse with bay leaves for extra flavor. While the rice is cooking, we roast some broccoli and sweet potatoes, and then whisk together the star of this recipe: the Tahini Ginger sauce. Then, layer everything into a bowl, and dive on in.
Ingredients you’ll need for the vegan buddha bowl:
- 2 cups short grain brown rice
- 3 bay leaves
- 1/2 teaspoon salt
- 2 medium sweet potatoes, cut into 1/2 inch cubes
- 10 oz. broccoli florets (about 5-6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1-15 oz. can chickpeas, drained
- 1/4 of a red cabbage, sliced thin
- Pumpkin seeds (optional)
For the sauce:
- 1/3 c tahini
- 1 tablespoon mellow white miso
- 1/4 teaspoon salt
- 1 teaspoon ginger
- 1 tablespoon apple cider vinegar
- 1/4 cup water
Directions to prepare the buddha bow step by step:
- Preheat the oven to 450 degrees.
- Add the rice, bay leaves, salt, and 3 1/3 cups water into a pot. Bring to a simmer and cover. Cook until the water is absorbed and the rice is tender, about 45 minutes. Set aside.
- While the rice is cooking, combine the broccoli, sweet potato, olive oil, salt, pepper, and garlic powder in a bowl. Toss to combine. Spread the vegetables out on a baking sheet and bake for 35-40 minutes or until the broccoli and potatoes are tender and beginning to caramelize. Remove from the oven and set aside.
- In a small bowl, whisk together all of the sauce ingredients.
- Add rice to the bottom of your serving bowls and then top with roasted vegetables, chickpeas, cabbage, pumpkin seeds, and dressing. Serve.