You’re sitting cross-legged in a meadow, feeling the warm sun caress your skin. A soft wind plays with the flap on your tent, and you hear wind chimes tinkling in the background. Soft footsteps approach, and you open your eyes.
“Would you like a Buddha Bowl?”, asks Finn. He hands you a beautifully carved wooden bowl, filled with greens, grains and veggies, topped with a lemony sauce. You take a bite and marvel at the perfectly combined tastes dancing in your mouth. Finn sits next to you and takes a bite of roasted broccoli from his bowl, then closes his eyes and smiles. Lazily, he opens his ocean blue eyes and gazes at the sky. Then he turns and looks at you; no, looks into you. His smile disappears and you feel his energy change. Urgency. Finn leans toward you and gently sets your Buddha Bowl down. His kisses taste like fresh lemon. As you lay back, Finn’s soft, dirty blonde hair falls over your face. You are One with the Food, One with Finn, and One with the Earth.
When I first heard the term “Buddha Bowl,” the above hippie fantasy sequence played in my head.
Then my mind wandered further, and I wondered if a hippie erotica niche market existed, and if not, could I start a market? Is there a need for hippie erotica?
Google that phrase at your own risk.
Let’s just say I decided to focus my efforts on making my first Buddha Bowl.
Buddha Bowls are versatile but have similar components: grain, protein, vegetables, and a sauce. Grains can be quinoa, wild or brown rice. Protein is usually a legume, although shredded chicken would also be divine. Vegetables can be steamed, sautéed, raw, or roasted. I like to add greens as well – kale, spinach, or dark green lettuce are my faves. Keep the sauce simple and let the veggies be the star. I simply add a little olive oil and a squeeze of lemon. Hummus is also a perfect addition.
For this recipe, I cooked the quinoa whilst roasting the veggies and chick peas. This recipe makes about three to four servings. Store leftovers separately in the fridge and use within four days.
Alternatively, you can use leftover veggies and grains from dinner to make a beautiful bowl for lunch the following day. It’s a nutrition packed meal that will become a favorite!
- 2 cups cooked quinoa, wild rice, or brown rice (I used quinoa)
- 1 bunch of kale, spinach, or lettuce, torn or shredded (I used kale)
- 1 head broccoli
- 3/4 to 1 lb. Brussels sprouts
- 1 head cauliflower
- 1 can chick peas, drained and rinsed
- Other Veggie Options: sweet potatoes, radishes, carrots, mushrooms (all peeled/chopped)
- Olive oil
- Juice from 1/2 a lemon
- Olive oil for drizzling
- Nutritional yeast
- Alfalfa sprouts
- Fresh chopped parsley
- Salt/pepper to taste if desired
- Preheat oven to 400 degrees.
- Peel/chop veggies and place them, and the chick peas, on a rimmed baking sheet in an even layer. Drizzle with olive oil. Add a pinch of salt and pepper if desired.
- Bake for 35-40 minutes, stirring veggies 1/2 way through cooking.
- While veggies roast, cook quinoa or other grains. Chop kale or other greens.
- To serve, layer quinoa, greens, roasted veggies, sauce and toppings into your bowl.
- Savor and enjoy.
Adapted from the Simple Veganista
Buddha Bowls will make lunch exciting again, and may also transport you to a meadow with strange, shirtless men. What are you waiting for?
I link up to these fun parties!
~Christi (a.k.a. Willow)