Secret Ingredients for Amazing Buddha Bowls

alexandra vrabec



There's so many bowls out there: breakfast bowls, yoga bowls, macro bowls, hippie bowls, taco bowls, veggie bowls, buddha bowls.  You can put just about anything into these 'healthy' bowls, but thats the key, the stuff you put into them has to be healthy.  

And what's the secret key ingredient that makes your bowl amazing?  The dressing of course.  So I'm going to give you some solid advice on how to make a wicked bowl.  And my favourite dressing too.  But first, where did this 'bowl' come from?

A buddha bowl is typically a vegetarian meal, served cold in a high rimmed bowl.  Pretty straightforward.  It isn't really about Buddha!  Well it is, a little...Buddha he did eat from a bowl and he was actually quite a thin human.  He would wake up before dawn every morning and would carry his bowl through the roads or paths wherever he was staying.  Local people would place food in the bowl as a donation, and at the end he would eat whatever he had been given.  So that's the origin of the Buddha bowl: a big bowl of whatever food villagers had available and could afford to share.

You can make a bowl out of anything you have in your fridge but I'm going to give you some helpful hints and tips:

1) Start with a grain. 

Most restaurants serve rice in their bowls.  Always get the brown rice for a healthier alternative.  My grains of choice: FARRO & BUCKWHEAT GROATS.  Both are super easy to make, just rinse, boil and cool off.  Farro is an ancient grain favoured in Italy and figures into the Mediterranean diet.  It's packed with protein, fibre, magnesium, zinc and vitamin B.  Buckwheat groats are the new super food (I put a handful of cooked groats into my smoothie every morning).  Gluten-free and packed with nutrients & antioxidants, they're a staple in Eastern European cooking (that's where I'm from).  These little groats should be your new food obsession, but that's a different blog.  And btw, I'm soooo done with quinoa.  



buckwheat groats


2) Then add whatever you want!

Usually I grate carrots & beets, avocado, oven-roasted chickpeas, roasted japanese yams... it all depends on what veggies are in season and really what you're craving.  You can also add chicken, tofu, pork...I add in prawns.  In the winter I use more root vegetables, in the summer I use a lot of kale and spinach for a lighter bowl.  Put in whatever is left in your fridge!  If you're roasting veggies, add some spices - tumeric, cumin etc.

3) Make sure everything is separated in the looks better.  Grain goes on the bottom.

4) The most important part of the bowl is the dressing... this is what combines everything and essentially gives the bowl a kick of flavour.

My fave dressing: Green Goddess - skip the mayo and use yogurt & light sour cream, parsley, tarragon, chives, garlic, lemon juice, salt/pepper, anchovy paste ( I skip this too).  It lasts for a week in the fridge and makes a nice dip too.


So in a nutshell, a Buddha bowl is just a trendy, hip name for leftover veggies placed in a pretty way in a big bowl... with a stellar dressing.



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