Buddha Bowls are vegan and vegetarian meals served in one single (giant) bowl. The bowl contains a variety of hot and cold ingredients usually served on a bed of grains such as brown rice, quinoa, and topped with chickpeas, tofu and colourful vegetables.
A Buddha Bowl is incredibly satisfying to eat and really puts the hunger at bay for a long time. It's ideal before a long outdoor activity. Since it's easy to put together, we recommend taking buddha bowls for lunch as they are very healthy and will infuse you with energy.
Origins of The Buddha Bowl
There are many stories of how the mighty Buddha Bowl came to be a meal. The first time we heard of it was when we saw it on a menu in a vegan restaurant. We thought it's called this way because of Buddha's teaching on ethics and vegetarianism.
However, as it turns out, the concept of this meal came not from decadence but from poverty. Every morning, Buddha would walk with an empty bowl around people to get spare bits of food. This resulted in a mix of food with small quantities of rice, vegetables, grains etc.
In Western societies, Buddha bowls are seen as giant bowls of food, filled to the rim with all sort of goodies. The good news is that food in bowl in actually incredibly affordable, making it a top healthy budget dish, even though, at first glance, it may look over the top.
Why eat Buddha Bowls
As a vegan, we can't stress the importance of eating plenty of Buddha Bowls. They are packed with protein and fibre and they are super easy to make. They are very healthy, usually made with grains and vegetables, thus keeping the cost of a bowl very low.
You can add the toppings you like the most, but the base should always be some sort of whole grain. We like mixing brown rice with barley, something we learnt how to do in Japan.
I'm sure you felt energyless at times with a vegan diet. But since we adopted Buddha bowls into our diet, we now feel a lot more alive.
How to make a Buddha Bowl
The recipe takes around 30 minutes to make. It's super healthy, loaded with protein, fibre and vegetables. The sauce for the rice and vegetables is made with mung beans, adding an extra level of protein to the dish itself.
Our mung bean sauce is super easy to make and it's perfect for the Buddha Bowl. You can use the sauce for curries also, it's very delicious.
Roast or grill the mushrooms and the poblano peppers. I prefer grilling my vegetables. Then warm up the chickpeas although this is not needed if you prefer them cold. I just like my Buddha Bowl a little warm.
Toss some tofu cubes with my magical Thai sauce and warm it up until fragrant.
Once the grains are ready, assemble the bowls by mixing brown rice and barley as a base. Top up with the chickpeas and the vegetables. Add the tofu on the side.
Time to make the sauce: mix the drained mung beans with oat milk, nutritional yeast, a little mustard and tomato paste. Whiz it in a blender and that's it: you have the perfect sauce for a buddha bowl. And it's so good you will want it on everything!
Add the sauce to the bowl and season with black sesame seeds and chili flakes. You'll love it so much.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.