Buddha Bowls have become incredibly popular in recent years.
While they seem complex, they are really simple parts brought together into one bowl.
The good news is, there isn’t one “right way” to do it. Instead, there are some simple guidlines to follow.
So, in this video, here’s a variation that I enjoy.
Let’s see what you can make at home!
Curry Chickpea & Sweet Potato Buddha Bowl
Cook and Prep Time: 60 minutes
Serves: 3-4
You Need
- 1 cup Brown Rice, cooked
- Curry Chickpeas (see below)
- 2 Sweet Potatoes, cut into ½ inch pieces
- Quick Pickled Cucumber & Red Onion (see below)
- Maple-Lemon Tahini Dressing (see below)
- ½ head Green Cabbage, shredded
- ½ bunch Kale, stems removed, finely chopped
- 2 Limes, juiced
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Smoked Paprika
- 1 tbsp. Ground Cumin
- ½ cup Roasted Cashews, for garnish
- ½ cup Cilantro, finely chopped, for garnish
- 1 tsp. Olive Oil
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat oven to 400˚F. Line 1 baking tray.
- Make the sweet potatoes. Add the sweet potatoes the baking tray. Season with salt, pepper, cumin, and smoked paprika. Add olive oil, and toss to combine. Once the oven is hot, roast the potatoes or 20-25 minutes, or until tender. Remove the potatoes halfway to toss, then place them back in the oven. Once finished, set aside until ready to serve.
- Make the pickled onion and cucumber (see below). Set aside until ready to serve.
- Make the cabbage and kale salad. Add cabbage and salad to a large bowl. Add lime juice, and season with salt. Toss well to combine. Set aside until ready to serve.
- Make the curry chickpeas (see below). Set aside until ready to serve.
- Make the pickled maple-lemon tahini dressing (see below). Set aside until ready to serve.
- Assemble the bowls. Over a bowl of brown rice, place sweet potatoes, pickled vegetables, salad, and chickpeas around edge of the bowl. Drizzle 1 tbsp. of the maple-lemon tahini over the top, and garnish accordingly. Enjoy!
Quick-Pickled Veggies
Cook and Prep Time: 15-20 minutes (+30-60min)
You Need:
- 2 English Cucumbers, sliced thinly
- 1 Red Onion, sliced thinly
- 1 cup White Vinegar
- ½ cup Apple Cider Vinegar
- 1 tbsp. Maple Syrup
- 1 tbsp. Salt
- Water, as needed
DIRECTIONS
- In a small pot, add white vinegar, apple cider vinegar, maple syrup, and salt. Bring mixture to a boil and stir to combine.
- While the mixture is warming, rinse and chop produce accordingly. Add cucumbers and onion to containers large enough to fit vinegar solution as well.
- Once boiling, add vinegar solution to container with cucumbers and onion. Leave 1 inch on top between the cucumbers and the seal. Let mixture stand and cool at room temperature for 1 hour. Then, place pickles in the refrigerator to have starting the next day. Enjoy!
Curry Chickpeas
Serves 4
Cook and Prep Time: 35 minutes
You Need:
- 1 large can Chickpeas, rinsed and drained
- 2 cloves Garlic, minced
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Curry Powder
- 1 tbsp. Garlic Powder
- Olive Oil
DIRECTIONS
- Rinse and chop the produce accordingly.
- In a pan, add 1 tsp. olive oil and set to medium-high heat. Once hot, add garlic cloves, and cook until fragrant, about 30 seconds. Then, add chickpeas. Cook for 3-4 minutes stirring occasionally.
- Add curry powder, salt, pepper. Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve.
- Garnish with cilantro, basil, or other chopped herbs.
- Enjoy!
Lemon-Tahini Dressing
Cook and Prep Time: 5 minutes
Serves: 1/3- ½ cup
You Need
- 2-3 tbsp. Tahini
- 2-3 tbsp. Olive Oil
- ½ tbsp. Dijon Mustard
- 1 Lemon, juiced
- 1 tbsp. Maple Syrup (optional)
- Water, as needed
- Salt, to taste
DIRECTIONS
- Combine all ingredients in a small bowl, except the water. Whisk to combine.
- Add 1 tbsp. of room-temperature of water at a time to the bowl, and stir to combine. The amount of water you add will be determined by how thin or thick you want your dressing.
- Add to salads, chickpeas, and roasted vegetables. Enjoy!