Buddha Bowls

Buddha Bowls

Buddha Bowls are basically just hearty rice bowls packed with greens, legumes, seasoning, and a tasty sauce. Recipes like these provide generous portions, are nutritious and filling, and are easy to make on a budget. These recipes can be great “fridge cleaners” and ingredients can be substituted or switched around depending on your personal tastes, budget, even kitchen space, providing a seemingly endless number of unique recipes!

The main guidelines to stick to here are:

  1. 1 part grains – usually rice, brown rice, or quinoa.
  2. A leafy green – some popular choices include spinach, kale, swiss chard, and collard greens
  3. Any vegetables – carrots, peppers, green beans, cauliflower, peas etc.
  4. A protein -tofu, legumes (black beans, kidney beans, chickpeas), chicken, or any other protein; try a soft boiled egg; get creative!
  5. Sauce – this can be as simple as drizzling olive oil and a bit of salt over top or as complex as a creamy cashew ranch sauce.

Here is a simple recipe to get you cooking on some Buddha Bowls!

Ingredients

1 cup cooked brown rice
1 bunch kale, roughly chopped
1 8oz can black beans, water mostly strained
1 diced or sliced avocado
2 T extra virgin olive oil
2 cloves garlic, minced

Sauce Ingredients

¼ cup tahini
1 T maple syrup
½ juiced lemon
2 Tbsp hot water (or more if necessary)

Optional:
Black and/or white sesame seeds to garnish

Instructions

  1. Cook the rice according to the package or according to your most effective method.
  2. Make the sauce by adding all of the ingredients together and blending in a blender to assure all ingredients are fully mixed.
  3. In a large pan set to medium heat, add the olive oil. Once the oil heats up add minced garlic and saute for about a minute, until very fragrant. Lower the heat slightly and add the chopped kale.
  4. This is a good time to cook your black beans in a separate saucepan to cook.
  5. Sautė the kale in the oil and garlic until it has wilted. If the heat is too much and smells like it is burning the leaves, lower the heat and add a little bit of water to help break down the kale and keep it from burning. Try not splash as there is hot oil in the pan.
  6. Once the kale is wilted, add the black beans and mix in with the kale. Turn off the heat.
  7. Assemble your bowl by adding the brown rice first, the kale and black beans mixture, and top with avocado slices or cubes. Top with tahini sauce and garnish with sesame seeds.

Tell us your favorite Buddha Bowl combinations in the comments!

Tahini sauce recipe adapted from minimalistbaker.com