Build Your Own Buddha Bowl

If you are ever looking for a delicious way to combine all of your favorite veggies, building your own bowl is the way to go. Not only are these bowls perfect for ensuring that those leftover vegetables in your fridge do not go to waste, but they are also a great meal option for larger gatherings because they're super customizable and able to be made in ways that please everyone. Whether you are an omnivore, gluten-free, vegetarian, or vegan, these bowls are sure to be your new "go to".

During my week of trying out being vegan, these bowls provided such a filling and protein-filled meal that I honestly forgot this dish did not contain any meat, eggs, or dairy. While I found the combination of veggies listed below delicious, this vegan and gluten-free bowl can be modified in multiple ways to fit any dietary desires or needs you may have (see bottom of post for more ideas). One suggestion I have is to do some of the prep for this meal beforehand, as the cooking process can be a little time-consuming depending on how many components you are wanting to include.

Recipe

Base: red and white quinoa

Protein: black beans, white beans, pistachios

Veggies: spinach, shiitake mushrooms, broccoli, cauliflower, sweet potato

Cooking oil: olive oil (I also suggest using grape seed oil or avocado oil)

Sauce: vegan avocado dressing (recipe by Silk)

Seasonings: thyme (and other various herbs), garlic, lime, salt, pepper

Directions

Quinoa: 

1.) Rinse 1 cup of quinoa and put in a small pot with 2 cups of water. 

2.) Bring to a boil.

3.) Once water boils, reduce to a simmer and put the lid on the pot for about 15 minutes.

Broccoli, Cauliflower, Shiitake Mushrooms White/Black Beans:

1.) Rinse the veggies and steam in the microwave for a few minutes. Slice the mushrooms if desired. 

2.) Sauté these veggies in a pan on the stove with olive oil and spices over medium heat, stirring until soft.

Sweet Potatoes:

1.) Wrap in foil and roast in the oven on 400 degrees until soft (varies depending on size of the potato) or microwave for 3-5 minutes or until soft.

2.) Dice the potato and sauté in a pan on medium heat with olive oil stirring occasionally until the sides of the potatoes are slightly browned. 

3.) Season with thyme and other herbs.

Spinach:

1.) Heat garlic and oil in a pan for a few minutes on medium heat.

2.) Add a handful of spinach and stir until soft. Continue to add oil and handfuls of spinach as desired. 

Black Bean Dip:

1.) Put black beans and olive oil into a blender or food processor for one minute.

2.) Stir and add more oil as needed until bean reach proper consistency. 

While the combination of all these veggies can be time-consuming to cook, the pairing of a couple with what is already inside of your fridge gives you a filling meal which is ready in about 20 minutes.  Because the quinoa (or any grain you choose) is one of the more time consuming parts of this process, I would even recommend cooking a cup or two at the beginning of your week to be able to heat up and use in bowls or as side options whenever needed. 

There are so many options that can be made into a bowl depending on your mood or availability to these foods. Below are some awesome options to mix and match, most of which follow a similar cooking process to those outlined above. 

Base: quinoa, rice, cauliflower rice, zoodles, farro

Protein: chicken, ahi tuna, salmon, egg (poached, fried, or soft-boiled), tofu, tempeh, beans, edamame, lentils, roasted chickpeas

Veggies: brussel sprouts, kale, green beans, spinach, sweet potatoes, butternut squash, summer squash, broccoli, mushrooms, cauliflower, onions, beets, tomatoes, red peppers, carrots, zucchini, corn, red cabbage

Nuts/Seeds: walnuts, pecans, pistachios, crushed almonds or peanuts, hemp seeds, sesame seeds, pumpkin seeds, 

Other Add-ons: kalamata olives, hummus, avocado, kimchi, cilantro

Sauce: avocado-lime sauce, cashew ranch, tahini

Invite a friend over to share your meal with and enjoy!