Every plant-based lover appreciates the value of a wholesome, hearty Buddha Bowl. Not only is it a great way to ensure that your lunch is packed with nutrients, but you can virtually add any of your favourite veggies, nuts and seeds to make it your own. With slight variations of plant-based proteins, different elements of crunch, and myriad of delicious dressings to choose from, you will never get sick of eating Buddha Bowls from your Jumbo Coconut Bowl. We have five unique Buddha Bowl recipes to entice you to whip one up at home!
1. Baked Miso Eggplant Buddha Bowl by @plantbasedrd
2 Bowls, Prep Time: 20-min, Cook Time: 30-min
Ingredients:
Miso eggplant;
1 small eggplant, cap removed and cut directly in half lengthwise
2 tsp mustard
2 tbsp soy sauce
1 tsp miso paste
2 tbsp rice wine vinegar
1 1/2 tbsp maple syrup
Pinch of garlic powder
Pinch of ginger powder
Buddha bowl;
Baked sweet potato
Edamame
Broccoli
Avocado
Method:
1) Heat your oven to 400°F (200°C).
2) Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes. Remove eggplant and score it as desired.
3) Whisk together remaining ingredients except miso paste. Brush the surface of the eggplant with the sauce to fully coat the scored side of the eggplant (make sure sauce gets into the individual grooves).
4) With the remaining sauce, add miso and whisk it in then set aside. Take eggplant and place in the oven for 10-15 minutes. Pull eggplant out and baste again with the miso sauce.
4) Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.
5) Place back in the oven for another 6-8 minutes or until middle of eggplant is soft. Remove eggplant from oven, and brush again with remaining sauce.
6) Carefully transfer eggplant to a serving plate and enjoy as desired. You can scoop out the inside with a spoon if you are not a fan of eggplant skin.
7) Serve with the rest of the ingredients, and enjoy!
2. Indian Spiced Thick Yellow Dahl by @the_clumsy_vegan!
2 Bowls, Prep Time: 5-min, Cook Time: 20-min
Ingredients:
Dahl;
Yellow lentils: 2/3rd C soaked in kettle boiled water for 30 mins and drained
1/3rd C red lentils
1 sliced onion
1 tbs grated ginger
1 C passatta
1C water
1 tbs olive oil
2 tsp salt
Spices;
2 bay leaves
2 tsp cumin seeds
½ tsp asafoetida
1 tsp turmeric
1 tsp garam masala
2 tsp kitchen king masala
Buddha Bowl;
2 C brown rice, cooked
12 cherry tomatoes
200g pan-fried tempeh
1/2 lemon sliced
2 tbs peanuts crushed
Method:
1) Heat olive oil in a pan and when hot add bay leaves, asafoetida, turmeric and cumin seeds.
2) Next add ginger, onions and salt. Cook till onions go translucent.
3) Add passata to the pan along with the remaining spices and cook stirring for 5-7 minutes.
4) Add the lentils and water. Cover pan with a lid and let the mixture cook on a low heat for 20-25 minutes till dal is soft.
5) Check every 10 minutes and stir in water (½ cup at a time) if required.
6) Serve dal with brown rice, cherry tomatoes, crushed peanuts, pan-fried tempeh, lemon, and herbs of your choice.
3. Sweet Potato Chickpea Buddha Bowl by Eat With Clarity
4 Bowls, Prep Time: 15-min, Cook Time: 40-min
Ingredients:
Toppings;
2 medium-large sweet potatoes
1/2 cup dry quinoa
1 head broccoli chopped into florets
2 large handfuls kale, stems removed 1/2 avocado
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt
1/4 tsp black pepper
1 batch lemon garlic tahini dressing
Method:
1) Preheat oven to 400 degrees Fahrenheit.
2) Wash and dry your sweet potatoes and cut into large chunks. They can be as big or as small as you like.
3) Drizzle with a touch of olive oil and a pinch of salt and add to a baking sheet lined with parchment paper or a silicone baking mat.
4) In a medium pot, add the dry quinoa and cook according to package instructions (I suggest a 1:2 ratio of quinoa to water, or vegetable broth for more flavor).
5) To prepare the veggies, wash them well to get rid of any dirt, chop into florets or bite size pieces and add to a steamer basket or a sauté pan with a splash of water and steam, covered, for about 5-10 minutes or until kale is wilted and the broccoli is softer, but still slightly crispy.
6) While the sweet potatoes are roasting, heat a large skillet over medium heat.
7) Add the drained chickpeas to a mixing bowl and toss with seasonings.
8) Once the skillet is hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they’re warmed up and slightly browning on the outside.
9) To serve, add the steamed greens to bowls, top with the quinoa, chickpeas, sweet potatoes, avocado, and drizzle with the tahini dressing. Add additional salt and pepper if desired and enjoy!
4. Caesar Style Buddha Bowl by @xbeccabella
Flexible Servings*, Prep Time: 20-min, Cook Time: 50-min
Ingredients:
Lots of lettuce
Baked potato wedges
Vegan “chicken”,
Radishes
Cucumber
Tomatoes
Avocado
Roasted chickpeas
Fresh green onion
Fried onions
Hummus
*Flexible serving size; use as much as desired.
Tahini dressing;
1 tbsp tahini
Juice from 1/2 lemon
1 tsp tamari
1 tsp maple syrup
1/2 tsp garlic powder
Salt & black pepper
Water for consistency
Any desired herb, spice or mustard
Method:
1) Heat your oven to 400°F (200°C).
2) Bake potato wedges for 40-min or until ready.
3) Bake vegan chicken as per instructions on packet.
4) Mix together ingredients to make tahini.
5) Construct Buddha Bowl and enjoy!
5. Marinated Mushroom & Kale Buddha Bowl by Cooking For Peanuts!
2 Bowls, Prep Time: 20-min, Cook Time: 30-min
Ingredients:
Salad;
1/2 small cucumber (chopped)
15 baby tomatoes (halved)
1/2 of 1-15oz can rinsed and drained garbanzo beans (or 1 cup cooked)
1 small bunch kale (chopped)
Handful fresh watercress (optional)
Mushrooms;
3.5 cups water
1 lemon
15 crimini, baby bella or white mushrooms (washed and slightly trimmed)
Dressing;
4 tsp apple cider vinegar
2 tbsp water
Juice 1/2 lemon
2 tbsp tahini
1 tbsp Dijon mustard
1 tbsp maple syrup
2 minced cloves of garlic
2 tbsp fresh parsley (optional)
Salt/pepper to taste.
Method;
1) Bring water to a boil. Reduce to simmer and add juice lemon to mushrooms (washed and slightly trimmed). Simmer for 3 minutes before draining. Allow to cool.
2) Prepare salad ingredients and construct buddha bowl
3) Blend dressing ingredients on high.
4) In a large bowl, pour some of the dressing onto the kale and massage until kale has wilted a little. Mix in chopped veggies, marinated mushrooms and remaining dressing.
5) Serve with air fryer (or oven roasted) herbed potatoes and avocado.
We hope you are inspired by these epic plant-based Buddha Bowls! Tag us @plantd.co in your very own creations!
With love, gratitude & sustainable hope,
Plantd.