Buddha bowls are more of a concept than a specific recipe. You can change it up infinitely and use any grains, veggies, and protein source that you like. This recipe is just to give you a jumping off point to create endless combinations.
As there are several components to a buddha bowl, it's the kind of dish that can be made on the weekend (or any day that you have more time) and then enjoyed throughout the week.
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| Buddha Bowl with Sunbutter Ginger Dressing |
Buddha Bowl Ingredients:
1 cup quinoa, rinsed
2 cups water
2 tsp vegetable bouillon
2 sweet potatoes, peeled and diced
1/4 cup chopped onion
1 tsp coconut oil, melted.
salt and pepper
1 block extra-firm tofu, pan fried (in sesame oil, and drizzled with soy sauce).
1 bunch kale, washed and chopped into bite-sized pieces
Soy sauce
2 cups black beans
Optional: Sriracha or hot sauce, lime juice
Sunbutter Ginger Dressing Ingredients:
1/4 cup sunflower seed butter (or nut butter of your choice)
3 tbsp hot water
2 dates (or 1 tbsp sweetener of your choice)
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp minced ginger root
Dash of ground garlic
1 tbsp sesame seeds
Buhha Bowl Directions:
Rinse the quinoa and place it in a medium-sized saucepan with the water and the bouillon. Bring to a boil before lowering the heat. Cover and let sit on low heat for 15-20 minutes. Once it is ready, fluff and set aside.
Preheat your oven to 425 degrees. Prepare your sweet potatoes and onions. Place them in a glass baking dish and toss with the melted coconut oil. Sprinkle on some salt and pepper and put in the oven. Bake for around 45 minutes, but be sure to give them a stir every 15 minutes or so.
Cut your tofu bite-sized pieces, and put in a non-stick pan with some sesame oil. Let it cook over medium-low heat until the first side is golden brown, then flip the pieces over. When the second side is golden brown, drizzle with soy sauce, stir, and set aside.
Take your bite-sized pieces of kale and cook them in a non-stick pan with a little water. Let them steam until they are bright green. Drizzle with soy sauce and remove from the heat.
Put a little of everything in a bowl and drizzle it with the dressing. Add a little Sriracha if you like some heat, and a squeeze of lime for some acidity (makes the flavors pop) and enjoy!
Sunbutter Ginger Dressing Directions:
Put the Sunbutter, water, dates, rice vinegar, soy sauce, and ginger into a blender and blend until smooth. Add the tbsp of sesame seeds and drizzle over your buddha bowl.