Most of you probably have your own version of Buddha bowls. I’ve always eaten Buddha bowls; I just didn’t call them that. It seems they are everywhere now, which is brilliant! I love a big bowl of different taste sensations, made up of a little bit of this and a little bit of that.
I make mine seasonal, in winter most of it is cooked and warm and in summer I add a lot more raw veggies and add cooling dressings made with mint and coriander. Although traditionally Buddha bowls are normally vegan/vegetarian I sometimes add some kind of animal flesh when I need extra grounding.
It’s so easy to make your own Buddha bowl, below are some of the ingredients I end up using, (select one or two from each):
Protein
- Quinoa
- Nuts
- Tempeh
- Chicken Balls
- Falafel balls
- Tasty Chickpeas
Greens
Summer
- Sprouts
- Zucchini Noodles
- Broccoli salad
Winter
- Cooked Spinach
- Mushrooms
- Cooked Kale
Veggies
Winter
Roasted Veggies
- Roasted sweet potato
- Roasted parsnip
- Roasted Capsicum
Summer
Raw Veggies
- Grated Carrot
- Grated Beetroot
Dressings
Summer
- Coriander Dressing
- Mint dressing
- Coriander Chutney
- Pesto
Winter
I usually add something more pungent like garlic, chilli and ginger, alternatively fry up some ghee add fennel, coriander and cumin seeds and pour on top.
Ferments
I use cosmic food from Raw Sisterhood, my favorites are Golden Goodness and Tickle me Pink!
Extras
- Avocado
- Nuts
- Sesame seeds
Enjoy!
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