Buddha bowls are pretty much what they sound like–fat little happy bowls full of goodness. I’ve read various theories about the name Buddha Bowl–some think that the bowls are like a rounded Buddha belly and some liken the bowls to those that monks use to ask for their meals. I think maybe it’s just trendy, but if that is the case, they are at least trendy and delicious! Like all bowl meals, these are very flexible, allowing you to create whatever you like with whatever is seasonal. Also, these are a great way to use up those leftover grains and vegetables in your refrigerator. Buddha bowls seem to have a formula of sorts and this seems to represent: grains + greens+ vegetarian protein + fermented vegetables + light sauce.
Our bowls contained black rice, baby kale, toasted chickpeas, roasted local vegetables (mushrooms, zucchini, onion, peppers), steamed sugar snap peas, kimchi, tahini sauce and a fried egg. The egg, of course, does not make this a true vegetarian dish, but if you eat eggs, I highly recommend adding one. A note about black rice. Black rice is higher in nutrients, antioxidants and fiber than white rice. In my experience, it takes longer to cook (more like wild rice), so if you use it, be prepared for longer cooking times! It does have a nuttier, smokier flavor and we love it!
Buddha Bowls (serves 3)
- 3 cups cooked organic black rice (or other grain)
- 6 cups organic, baby greens
- 2 zucchini, ends removed and cut into bite sized pieces
- 1 bunch baby broccoli, washed and cut into bite sized pieces
- 4-6 fresh shitake mushrooms, trimmed and sliced
- 1 small, yellow organic onion, peeled and chopped into bite sized pieces
- 1 organic bell pepper, trimmed, washed and sliced
- 2 tablespoons toasted sesame oil
- 2 cups sugar snap peas, steamed lightly
- 1 can organic chickpeas
- 2 cups kimchi or other pickled, fermented vegetable
- 3 farm eggs
- Tahini sauce
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Drain and rinse the can of chickpeas. Toss with salt and pepper and any seasonings that you like. Put drained peas in a cake pan or other shallow pan and add to the oven. Cook for about 30 minutes, stirring frequently. They should be a little crunchy, but not burned.
- Line a sheet pan with foil. Add zucchini, mushrooms, onion and pepper and broccoli to the baking sheet. Toss all with the toasted sesame oil, salt and pepper and arrange in a single layer. Roast vegetables in the oven (while chickpeas are roasting) for 20 minutes, flipping them over at 10 minutes.
- Assemble your bowls. Line each bowl with some fresh greens. Add a cup of the grains to the center of each bowl. Arrange the roasted vegetables, sugar snap peas, chickpeas, kimchi and tahini around the rice.
- Heat a saute pan over medium heat and cook the eggs, sunny side up, until done (about 2 minutes).
- Top each bowl with an egg.
- Serve immediately.