30 Oct Rainbow "Round-the-World" Buddha Bowl

Posted at 15:22h in Recipe by

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!

Rainbow pattern

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

————————————————————————————-

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.

————————————————————————————-

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.

————————————————————————————-

TASTE OF INDIAIndian 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.

————————————————————————————-

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)

————————————————————————————-

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

————————————————————————————-

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!

Indian

Greek

Thai Recipe by Jackie DeKnock of Gourmet Safari



%d bloggers like this: