I have no idea when the term “Buddha Bowl” originated but Buddha bowls are having a bit of a moment. For good reason, too. Who wouldn’t want to eat a bowl packed full of many different delicious foods?
According to the urban dictionary, a Buddha Bowl is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”
My kind of meal.
The other awesome thing about buddha bowls is that they are simple to make, take very little time to throw together, and have a wide range of variety, so you can tailor your buddha bowls to your favorite tastes.
They’re also packed full of healthiness and taste yummy and are super satisfying without making me feel super heavy, which make these 1 bowl meals ideal for a dinner or lunch you need to throw together quickly and still want to enjoy.
This is my current favorite buddha bowl, although to be honest, usually one of my daily meals is some kind of buddha bowl for the above mentioned reasons. It has a few moving parts, but you can do them all simultaneously, without feeling too stressed out. Promise. No one likes to be stressed in the kitchen less than me (except my husband, but he doesn’t like to be in the kitchen anyway unless he’s eating, so doesn’t count) and I wouldn’t try to convince you of something that wasn’t true.
I’ve had this bowl 2 nights in a row for dinner and as someone who likes to change things up and avoids the monotony of “sameness”, that’s saying a lot.
If you don’t have the exact ingredients, no worries. It’s a buddha bowl, remember. Feel free to substitute as you need to.
Green on Green on Green Buddha Bowl (serves 1)
Ingredients~
1 Tbs coconut oil
1 cup romanesco in florets (cauliflower is a good sub, but if you can find these fractal veggies, you won’t be disappointed
3 or 4 cups of kale, torn into bite size pieces
1/2 cup edamame, shelled
1 large or 2 small carrots, grated
1/2 avocado cut into chunks
salt, as needed
sauerkraut, optional
pumpkin seeds, optional
Directions:
Heat the coconut oil in a large saucepan. Add in the romanesco and cook until it’s a little browned and slightly soft. Add in the kale and a little salt. Cook until bright green and a little wilted. When done, set aside to cool.
While romanesco is cooking (which will take between 5 and 10 minutes, depending on the size of the florets), steam the edamame. Once the water is boiling, it should take about 5 minutes to steam. When tender and cooked, remove from heat and set aside.
While the edamame is steaming and romanesco/kale is cooking, grate the carrots and chop the avocado. When everything is done, mix together in a bowl. Add in sauerkraut and pumpkin seeds if you’re into that (I am) and eat it up!
Note~ keep away from small children unless you don’t mind them stealing all of your precious food.
