fBuddha bowls are a collection of various, usually vegan or vegetarian, meals foods served together in a wide pasta bowl or high-rimmed plate. They usually consist of grains, a protein source, a fat source, cooked vegetables and raw vegetables. Some times, they also include a bit of a sauce. Basically, they are balanced meals in a bowl.
Buddha bowls are not something we created. They have been growing in popularity, especially in the plant-based community, since 2013. According to the author of Buddha’s Diet, Zen priest, Dan Zigmond, the name is derived from the act of Buddha walking through the streets with his bowl and eating whatever the local people would place in his bowl as alms.
We would like to share a simple, yet very nutritious recipe for a Buddha bowl with you today. No measurements are given as it’s expected to be made to taste and with as much or as little of each ingredient as you would like.
Bon Appétit!
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Ingredients
Seitan (click here for recipe)
Carrots
Purple onions
Ginger, minced
Garlic, minced
Rice (wild, long grain, short grain….)
Vegetable stock/broth (could be leftover stock from making seitan)
Shallots, diced
Miso paste
Lemon Juice
Tomato purée
Date Syrup (or sweetener of choice)
Chilli powder
Garlic powder
Flour (plain flour or rice flour)
Kale, Spinach or Raw Greens of Choice
Sesame seeds (optional)
Chia seeds (optional)
Method
- Make the seitan according to our recipe or a recipe of your choice. Alternatively, use another protein-source of your choice.
- While the seitan is cooking, cook the mung beans in boiling water for 30-45mins (until soft).
- Prep your carrots, onions, ginger and garlic. We prefer to chop the onions and cut the carrot into thick, short julienne-like pieces.
- Cook your rice of choice according to package instructions.
- Sauté the carrots, onions, garlic and ginger in a pan with a little olive oil until fragrant and the onions are al dente.
- Add the cooked mung beans to the pan and fully combine it with the sautéed vegetables. Cook it further with the vegetables for approximately 5mins stirring often to prevent burning.
- Next, heat up the stock in a saucepan stirring in some ginger and shallots to infuse their flavours into the stock.
- Dissolve a few teaspoons o miso paste into the stock followed by a touch of tomato purée and a splash of lemon juice.
- Sweeten the stock a little with a sweetener of touch and stir in as much chilli powder and garlic powder as you like.
- Stir in a teaspoon of flour at a time as the stock cooks till you reach your desired level of thickness then take the stock off the heat.
- To assemble, mentally section out a plate or bowl (preferably a pasta bowl) like a 4-part pie chart. Dish a little rice into one section, the mung beans into the next, the raw greens in the next section and the seitan in the last section. Drizzle your sauce over the dish and sprinkle some chia and sesame seeds over everything.
Serve
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.
LickYourPlates 