Buddha bowl’s! If you haven’t tried one you need to ASAP. They are my favourite go-to week night meal or lunch. So filling and full of goodness and they can be made from any scraps you’ve got in the fridge, that may not sound overly appealing but it really comes together as a super healthy and nutrious meal that can be made in about 30 min. It’s great as I always have left over kale, onions and usually some sort of grain (rice, quinoa, pasta) lurking around in the fridge waiting to be used up.
I did a bit of poking around to see where the name “buddha Bowl” comes from, but it seems nobody really knows. I found a couple of articles saying the name is because the bowl is shaped like Buddha’s belly, but I’m not sure if I fully believe that. There are also some other names like hippie bowl, grain bowls and happy bowls. Despite all the different names, the ingredients seem to be consistent. They usually consist of a whole grain (quinoa, rice, buckwheat noodles etc.) veggies (kale, spinach, sweet potato, zucchini etc) a sauce and usually beans (black beans, chickpeas etc). For this blog I have created my own. The “endless possibilities bowl” that my little gingers will actually like”.
I love that you can get really creative with the bowls. This time around my focus was using up a load of kale I had and making some crunchy sweet potatoes rounds (the little gingers requested those) The bowls are so great for the kids they can pick and choose what they want in their bowl. I let them pick the veggie of choice and let them go to town on the sweet potatoes and rice. It’s a win win.
//Vegan Buddha Bowl// Don’t kale my vibe
Listening to: Sting- Fields of Gold
Time to Prepare: 20-30 min
*I try my best to use organic ingredients.
3 medium size sweet potatoes sliced into rounds
1 red onion sliced
1 bunch of kale, stem removed and roughly chopped
2 cups of cooked rice
1-2 cans of black beans
1/2 a purple cabbage thinly sliced
2-3 carrots shredded
1 TBSP olive oil
For the dressing:
1/2 cup of cashews (soaked for at least 4 hours in water)
1/2 cup of extra virgin olive oil (use your oil of choice)
1 TBSP of maple syrup
3 TBSP of lemon
1 TBSP of tahini
1 clove of garlic
1 TBSP Hemp hearts (optional)
Pinch or two of sea salt
1/4 cup of water
Blender (I like the Vitamix)
How to get it going:
For the dressing: Drain and rinse the cashews and add to the blender.
Add the olive oil, maple syrup,tahini,lemon, garlic, hemp hearts and salt and pepper add the water and blend into a nice creamy sauce.
- pre-heat the oven to 425° lay the sweet potatoes rounds out on a baking sheet in a even layer roast for about 15 mins or to your liking.
- Add the onions to the frying pan with a little bit of olive oil and a little bit of water (feel free to use stock for extra flavour) cook the onions slowly stirring constantly until they start to brown.
- Add the grated carrots and chopped red cabbage into a bowl with a a few spoon full of the dressing.
- Cook your rice or pre-heat if using leftovers.
- Rinse the black beans and warm through in a sauce pan with some of the liquid from the can.
- Blanch the kale: Stir leaves into boiling water for a minute or two. Drain, then run under cold water. (you could just use raw kale instead)
Add all the amazing ingredients into your favourite bowl and drizzle the sauce over your kale then fill your Buddha belly with goodness.