You’re a vegetarian? You’re trying to balance your diet? You like to experience many different tastes in one meal? Well, you must already be a fan of Buddha bowls, just like me! Zoom on this trendy meal.
May be you’ve already heard of cake bowls? Poke bowls? Smoothie bowls? Well, Buddha bowls follow these trends and it has become one of my favorite dinner. Why? Well…
- It takes 10 minutes to prepare
- The possibilities and combinations are endless
- It’s simple, yet tasty
- You can use the food left in the fridge before it turns bad
What is a Buddha bowl?
Basically, the Buddha bowl is a bowl full of vegetarian ingredients. It can either be hot or cold, sweet or salty, fully green, red, white… There are no real rules: the ingredients should just fit in your bowl, and I would add that you have to stay true to the ingredients’ taste. I usually avoid sauces, dressing and such to enjoy the different aliments I chose. But I like to try new spices every now and then to really add contrast in my meal.
I usually use the left over vegetables I have in my fridge, then I add a legume of some sort (chickpeas, red or black beans…), all that on top of rice to which I usually mix something (sesame, nuts, carrots…).
Aren’t Buddha bowls a bit boring or tasteless?
It’s up to you, my friend. If you’re not a big fan of plain vegetables, have fun with the spices! Curry, pepper, cumin… Don’t forget the herbs! I also like to mix hot and cold contents, soft and crispy ingredients, so every bite is a different experience. You can also mix vegetables and fruits together to make great combinations.
My Buddha bowl recipe: black sesame rice, carrot tagliatelle, spicy chickpeas and cherry tomatoes
- 2 carrots
- 100 g chickpeas
- 8 cherry tomatoes
- 1 cup round rice
- 2 spoons black sesame
- 1 clove of garlic
- olive oil
- Cook the rice and the black sesame in a rice cooker or following the instructions on the box.
- Meanwhile, peel the carrots. Using a vegetable peeler or a mandoline slicer, cut them in thin slices.
- Pour a spoon of olive oil in a pan. Throw the garlic clove you pressed or chopped before. Add the carrot slices and stir until they get soft enough to bend without breaking. Take them out of the pan.
- In the same pan, pour the chickpeas and add cumin, paprika and salt to your liking.Stir for a few minutes until the spices are evenly mixed.
- In a big bowl, put some rice at the bottom. (Add some soy sauce if you like it). On top, place the carrots, the chickpeas and the cherry tomatoes you cut in half.
Enjoy ! 🙂