Whether or not you believe in or follow without hesitation Buddha, we have a few recipes that you’ll want to add to your traditional Thanksgiving meal. Buddha Bowls are absolutely awesome in flavor and even the most non-believers will enjoy them. They taste great and when you envision a chubby, laughing Buddha, you can’t help but smile.
So up front, these Buddha dishes don’t have anything to do with the beliefs or spirit of Buddha. These recipes we’re going to share are called Buddha Bowls, but honestly, there isn’t any defined universal definition on exactly what a “Buddha Bowl” is or should be. All we know, they are delicious and wholesome with a variety of things that are good for you. Like healthy fats, veggies, and plenty of vegetarian protein. You can eat them cold, hot, or at room temp.
A Basic Buddha Bowl
The Fixings You’ll Need
- A bowl
- Plenty of Beans, Greens, & Veggies
- Plenty of Grains, Nuts & Seeds
- Your Favorite Dressing or Sauce
How To Mix It All
Warm your chosen bowl first and then add your chosen ingredients while they are cold, then top with your chosen dressing or sauce. A favorite mixture we found for one Buddha Bowl:
- Coat 1 small sweet potato in coconut oil and garlic sauce
- Roast at 400 degrees for 45 mins
- 1/3 cup of quinoa, cooked according to package directions
- 1/4 cup of black beans
- 1/2 cup of shredded carrots
- Add 1/2 cup of cold Arugula and 1/2 chilled small avocado
- Top with your favorite dressing or sauce. We recommend trying a garlic hummus, tahini sauce and even add a touch of garlic mustard or sesame oil.
A Spicy Buddha Bowl
The Fixings You’ll Need
- 1 cup Brown Rice, cooked
- 1 Sweet Potato, cut up in large chunks
- 1 tsp Olive Oil
- Salt/Pepper
- 1 drained can Organic Chickpeas
- 1 ½ tbsp Sriracha
- 2 tsp Maple Syrup
- ½ tsp Paprika and Garlic Powder
- 1 c Red Cabbage, chopped
- 1 c Baby Spinach
- 1 sliced Avocado
Turmeric Tahini Dressing:
- 4 Tbsp Tahini
- 4 Tbsp Water - warmed
- 1 tsp Maple Syrup
- ¼ tsp Cayenne Pepper
- ½ tsp Turmeric
- ½ tsp Sriracha
How To Mix It All
- Set oven to 180 degrees.
- Coat sweet potato with 1 teaspoon oil, salt, and pepper.
- Place on coated baking tray and bake for 35 minutes, turning after first 15 minutes.
- In meantime, combine chickpeas, garlic powder, maple syrup, paprika, sriracha, salt and pepper in a bowl, mix well.
- Heat a saucepan then pour the chickpea mixture in, cook for 5 to 10 minutes, stirring constantly.
- Once chickpeas are sticky, set aside.
- In another saucepan, season & cook spinach slightly so that it wilts.
- Transfer the mix to a bowl with the cabbage & keep wilting the spinach while seasoning.
- After sweet potato is cooked, place rice in the bowl bottom and place chickpeas, red cabbage, spinach, sweet potato, and avocado.
- Mix all the dressing ingredients together and splash liberally over the Buddha Bowl contents and enjoy!
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