BUDDHA BOWL
Tasty healthy meal in under 1 hour.
Provided by mkinshella
Categories Salad Grains Quinoa Salad Recipes
Time 58m
Yield 4
Number Of Ingredients 19
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
- Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
- Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
- Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
Nutrition Facts : Calories 798.8 calories, Carbohydrate 81.9 g, Cholesterol 69.1 mg, Fat 36 g, Fiber 13 g, Protein 39.8 g, SaturatedFat 5.6 g, Sodium 1376.1 mg, Sugar 13.1 g
BUILD-YOUR-OWN BUDDHA BOWL
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it's ok if the water doesn't reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you're ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
- If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
Nutrition Facts : ServingSize 1 Buddha bowl with 1/8th of the carrot ginger dressing, Calories 597 calories, Sugar 9 g, Sodium 531.8 mg, Fat 35.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 68.8 g, Fiber 15.9 g, Protein 14.4 g, Cholesterol 0 mg
CHICKPEA BUDDHA BOWL
This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.
Provided by MyNutriCounter
Categories Main Dish Recipes Bowls
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
- Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
- Bake in the preheated oven until softened, about 10 minutes.
- Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
- Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.
Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g
15 MINUTE BUDDHA BOWLS RECIPE
This 15 Minute Buddha Bowls recipe is a balanced, healthy meal that comes together in no time! It's a flavorful combo of healthy grains, chickpeas, fruit and avocado with a creamy, citrusy yogurt dressing.
Provided by Sarah Bond
Categories Main Dishes Salads Side Dishes
Time 15m
Number Of Ingredients 13
Steps:
- Dressing: Whisk all dressing ingredients together and set aside.
- Filling: Divide greens into 4 servings bowls, then top each with equal portions of cooked grains, chickpeas, blueberries, oranges, avocado, onion, and carrot.
- Serve: Drizzle with dressing and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 465 kcal, Carbohydrate 74.7 g, Protein 12.8 g, Fat 14.4 g, Sodium 327 mg, Fiber 12.7 g, SaturatedFat 3 g, Cholesterol 3 mg, Sugar 20.9 g
GRAIN BOWL
A grain bowl or harvest bowl is a healthy trend we can get behind! Balanced with lots of colorful produce plus healthy grains and proteins, grain bowls are fun to create and easy to make. Experimenting with different ingredients is encouraged!
Provided by Food Network
Categories main-dish
Time 15m
Yield 1 serving, plus additional dressing
Number Of Ingredients 16
Steps:
- To make the green goddess dressing, add the yogurt, olive oil, lemon juice, garlic, parsley and basil to a food processor. Turn on and pulse and blend until smooth, scraping down the sides of the food processor on occasion.
- To build the grain bowl: Fill a bowl in sections, starting with the wheat berries, sweet potato and microgreens. Add the chickpeas, orange, sugar snap peas, avocado, radish, pickled red onion and pepitas in groupings between and on top of the base ingredients. Top with one-quarter of the dressing. Reserve the remaining dressing for another use.
Nutrition Facts : Calories 354, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 309 milligrams, Carbohydrate 71 grams, Fiber 2 grams, Protein 18 grams, Sugar 19 grams
BUDDHA BOWLS
A veggie packed meal with a delicious tahini sauce
Provided by Hayley@ Real Food With Altitude
Categories Lunch Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Preheat your oven to 400 degrees and heat a pan to medium-high heat on the stove.
- While everything is heating up, chop all your veggies to equal size pieces. I like to make them all about 1-inch pieces.
- Put your potatoes and Brussels sprouts on one sheet pan and the rest of the veggies evenly spaced on another pan. Coat all your veggies (on both pans) with olive oil and everything bagel seasoning.
- Cook the potatoes and Brussels sprouts for about 10 minutes before you put the other pan in the oven. Cook both until veggies are fork-tender- this should take about another 15 minutes.
- While your veggies are cooking, butterfly your chicken breast and add to your hot pan with 1 tbsp olive oil. Season with everything bagel seasoning on both sides and cook until the internal temp is 160 degrees. This should only take about 10 minutes.
- Combine all your tahini sauce ingredients into a bowl and whisk together until smooth.
- When your veggies and chicken are finished, serve some of each veggie and sliced chicken into a bowl. Drizzle tahini sauce over the top and enjoy!
BUDDHA BOWL RECIPE
A simple base recipe on how to make an easy buddha bowl!
Provided by Jessica Hoffman
Categories Main
Time 25m
Number Of Ingredients 7
Steps:
- Cook the grains according to package directions. Layer the grains at the bottom of the bowl.
- Cook the protein by pan-frying or baking. Add the protein to the bowl with an assortment of greens, vegetables, avocado, nuts, seeds and sauce of your choice.)
Nutrition Facts : ServingSize 1 bowl, Calories 480 calories, Sugar 5g, Fat 18g, Carbohydrate 50g, Fiber 12g, Protein 15g
BASIC VEGAN BUDDHA BOWL RECIPE
This is our basic vegan buddha bowl recipe. It's made with quinoa, roasted sweet potato, garbanzo beans, massaged kale, bean sprouts, and green goddess dressing. Get creative with your Buddha bowl and use whatever grain and protein you desire!
Provided by Lee Hersh
Categories Dinner
Time 1h15m
Yield 1
Number Of Ingredients 8
Steps:
- Place all ingredients into a bowl and dig in!
Nutrition Facts : ServingSize 1, Calories 581 calories, Sugar 14, Carbohydrate 87, Fiber 16, Protein 22
BUDDHA BOWL
Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic. Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt.
Provided by Rhiannon Lambert
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool.
- Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.
- Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25-30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.
- Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2-3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.
- Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve.
Nutrition Facts : Calories 837kcal, Carbohydrate 105g, Fat 30g, Fiber 13, Protein 29g, SaturatedFat 5.7g, Sugar 26g
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- Put the quinoa in a fine mesh strainer and rinse under running water. This removes a compound called saponin (this can give quinoa a bitter taste). Then transfer to a 2 qt (or similarP) pot.
- Add the salt and water. Cover and bring to a boil. Once boiling reduce to a simmer and simmer, covered, for 15 minutes. Resist taking the lid off! A clear lid for the pot will help you keep an eye on the cooking progress. After 13 minutes, you can very quickly take the lid off and use a butter knife to reach the bottom of the pot and push the quinoa over to see if there's any water left. Return the lid and continue to cook until all the water is absorbed.
- Once done, fluff with a fork, recover, and set aside for 5 to 10 minutes to continue steaming (this is important for a fluffy texture).
- Meanwhile, make the Baked Basic Tofu (recipe link in notes) or use any leftover plant-based protein you have like cooked beans, tofu scramble, baked tempeh, etc.
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- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
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- Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
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- Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
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