Once I discovered the pure, unadulterated joy of Buddha Bowls, my cooking life changed forever! Okay, maybe it wasn’t that dramatic, but it sure made a more vegetarian lifestyle much more achievable and tasty.
Similar to homemade soups, Buddha bowls are wonderfully adaptable to whatever vegetables you have on hand.
You can also use any type of grain or wheat you want–Jasmine Thai Rice, couscous, and tabbouleh are all options I’ve used in this recipe. Place in a bowl and top with the vegetables and dressing. Yum!
BEAUTIFUL BUDDHA BOWL
Interesting Ingredient Suggestions:
1 box Couscous or Tabbouleh
1 can chick peas, drained & rinsed
1 ripe avocado, sliced
Couple tablespoons olive oil
1-2 teaspoons each rosemary, thyme, tarragon, granulated garlic, salt & pepper
Chopped carrots, cauliflower, squash (cubed), mushrooms (halved or quartered), white onions, garlic cloves, brussel sprouts, or any other veg you desire, although I’ve found that broccoli tends to burn in the oven
Put it all together:
- Cook couscous or rice ahead of time according to directions; set aside.
- Chop vegetables; toss with olive oil and herbs/spices. Roast in a 400-425 degree oven for approximately 30-40 minutes.
- Place grains in bowl, top with vegetables and dressing of your choice. *An excellent dressing alternative is creamy hummus on top–so good!
A bowl full of enlightenment!
Millions of people around the globe are embracing a more vegetarian lifestyle–it’s nutrient-dense and it’s good for the planet and the animals who deserve a wonderful life too.
Stay tuned for another vegetarian delight next month. And please share your cooking experiences or suggestions in the comments–I love to hear from you!