If you search the web for “Buddha bowl recipe” you’ll get a million different variations and there seems to be some confusion about what, exactly, a Buddha bowl is, so let me try to set the record straight. A Buddha bowl is a combination of a lightly-seasoned grain (brown rice, quinoa, etc.) and a random mix of finely chopped vegetables, with everything tossed together in one bowl. It doesn’t matter which veggies you use, or whether they’re cooked or raw. The only important point is that the veggies be chopped into small bits.
With that information, you can basically forget this recipe and throw together a Buddha bowl with anything you think might be tasty. But to give you a nice starting point, this version combines seasoned white quinoa with fresh veggies, lots of parsley, and avocado. It is probably the most nutritionally-balanced meal in the universe, with the perfect blend of carbs, protein, fat, and micronutrients. Like, you could eat it at every meal for the rest of your life and only get healthier by the day.
This is also Tom’s favorite meal. Tom (pictured) is the Terracotta Warrior who dutifully guarded my bedroom until he tumbled off the dresser and his head was lopped clean off his shoulders. It was very traumatic. Luckily, I managed to glue his head back on and he’s as good as new. He wanted me to tell you that the most important part of making a good Buddha bowl is to add LOTS of fresh veggies and greens. There’s nothing Tom hates more than a Buddha bowl that’s skimpy on veggies…
Makes 2 big bowls
- 2 1/2 cups cooked quinoa
- 2 tablespoons soy sauce (or Braggs Aminos)
- 1/2 teaspoon cayenne pepper
- Sea salt to taste
- 1 lemon (juice)
- 4 green onions
- 2 carrots
- 1 cup broccoli
- 2 roma tomatoes
- 1/2 cup parsley
- 1 avocado
- 1 cup chickpeas
Measure and rinse the dry quinoa. Rinsing is VERY important with quinoa to remove the bitter coating. Then, combine it in a large pot with 2 parts water for every 1 part quinoa. Allow to simmer for about 20 minutes until the water is absorbed and the grains are fluffy.
While the quinoa is cooking, prepare the myriad vegetables. I love the combo I used here, but feel free to add/sub anything you like. Slice the green onions, finely grate the carrots, chop the broccoli, remove the seeds and dice the tomatoes, finely chop the parsley (kale works well too), dice the avocado, and rinse the chickpeas thoroughly (if using canned). Again, it is important to make sure the veggies are finely chopped, so feel free to run your knife over everything a few times to make sure there are no large chunks.
When the quinoa is finished cooking, add it to a large bowl and season it with a squeeze of lemon juice, sea salt, cayenne (optional), and soy sauce (or Braggs Aminos – a more unprocessed alternative to soy sauce). Toss the quinoa to coat, then add all the veggies and toss again. Serve either slightly warm or at room temperature.
Store extra in the refrigerator for amazing leftovers the next day. 30 minutes of prep to create a delicious lunch for the entire week? It doesn’t get any better than that.