30 Oct Rainbow “Round-the-World” Buddha Bowl
Buddha Bowls are all the rage right now, a big bowl of plant-based goodness that offers a completely balanced meal & customized to your liking! Buddha Bowls come from the vegan (& very hip) community: clean eating meets comfort food!
Servings: 6 / Prep Time: 20 minutes / Cook Time: 25-30 minutes
Create – Your – Own Bowl Ingredients:
Cooked long-grain brown rice
Red Quinoa or Red Rice
Black beans
Chick peas
Edamame
Spinach, coarsely chopped
Roasted red pepper, cubed
Cherry tomatoes, halved
Sweet potatoes, diced and roasted
Carrots, shredded
Cucumber, diced
Olives, sliced
Cilantro parsley, coarsely chopped
Sesame Seeds
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TASTE OF GREECE
Greek Lemon Tahini Dressing
4 Tbsp sesame tahini
4 Tbsp extra virgin olive oil
6 Tbsp water
6-8 Tbsp lemon juice, to taste
1 tsp onion powder
2 tsp oregano
4 tsp coconut palm sugar, to taste
4 tsp apple cider vinegar
1 tsp Himilayan sea salt
Combine the ingredients together in a bowl and whisk until smooth. Keep covered and refrigerated. Keeps 5-7 days.
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TASTE OF THAILAND
Thai-inspired Peanut Dressing
1 14 ounce (2 cups) can coconut milk
⅔ cup natural unsweetened peanut butter
¼ cup coconut palm sugar
¼ cup water
2 tablespoons apple cider vinegar
2 teaspoons sesame oil
2 teaspoons red curry paste, start with less and add to taste
2 tablespoons GF soy sauce – Tamari
Combine all ingredients, except for the Tamari, in a small saucepan and bring to a boil on medium. Turn heat to low and simmer for about 5 minutes to thicken the sauce, stir frequently. Stir in Tamari at the end.
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TASTE OF INDIA Indian Spiced Yogurt Dressing
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon powdered ginger
1/4 teaspoon ground tumeric
pinch of cayenne pepper
2 cups plain yogurt
3 tablespoons apple cider vinegar
juice of 1 lemon
3 tablespoons honey
Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time. Serve over mixed greens, or any salad featuring mandarin or sliced oranges.
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TASTE OF MOROCCO
Moroccan-spiced chickpeas
- 1 tbsp extra-virgin olive oil
- 1/4 cup red onion, chopped
- 1 clove garlic, minced
- 1 tbsp each – cumin & chili powder
- 1 teaspoon each – turmeric & garam masala (optional)
- Dash of each – cinnamon and cayenne, to taste
- 1 tsp each sea salt, to taste
- Freshly ground black pepper, to taste
- 2 14-ounce cans chickpeas
- 2 14-ounce cans fire roasted diced tomatoes
Tahini Sauce
- 1/4 cup tahini
- 1 tbsp maple syrup
- 3 tbsp lemon juice
- Pinch sea salt
- 2-4 tbsp hot water (to thin)
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TASTE OF MEXICO
Corn Tomato Salsa
- 1 tin corn (or fresh is always best)!
- 1 large field tomato, diced
- 1 finely chopped pickled jalapeño pepper (depending on spice preference)
- 1/4 red onion, finely diced
- 1/4 cup cilantro, coarsely chopped
- 1/2 tablespoon extra-virgin olive oil
- Juice from 1/4 lime
- 1/4 teaspoon Himilayan sea salt
- Dash of freshly ground black pepper
Avocado Cream
- 1/2 avocado
- 1/4 cup sour cream (dairy-free or dairy)
- Juice from 1/4 lime
- 1/4 teaspoon Himilayan sea salt
Sautéed Red Pepper Black Bean Salsa
- 1 teaspoon extra-virgin olive oil
- 1 red bell pepper
- 2/3 cup canned black beans, drained and rinsed
- ¼ cup cilantro, coarsely chopped
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- Dash of pepper
Cilantro-Lime Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon coconut palm sugar
- 1 finely chopped pickled jalapeño pepper (depending on spice preference)
- 1/2 teaspoon Himilayan salt or to taste
- 1/4 cup cilantro, chopped
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Buddah Bowl Assembly Directions:
Prepare long grained brown rice and quinoa according to package directions. Prepare other toppings and the dressings. Divide brown rice and quinoa into 6 bowls. Top with preferred toppings. Drizzle with your favourite dressing. Garnish with herbs and sesame seeds. Enjoy your bowls!
Other delicious Buddha Bowl Recipe Ideas!
Thai Recipe by Jackie DeKnock of Gourmet Safari