The Origins of the Buddha Bowl
A “Buddha Bowl”, also known as hippie bowl, power bowls, and Puff Daddy, is one of the most popular vegan recipes on the Internet! When it comes to cooking inspiration, I usually find fresh, inspiring ideas all over the web, but I also love digging up ideas by browsing my family cookbook. There are many creative and flavorful vegan recipes, but building my own Buddha bowl is a never-ending inspiration to me!
Buddha is said to have carried a bowl with him, looking for charity from people. Local people would put their leftovers (whatever food they could afford to share) into his bowl. The original Buddha bowl was an assortment of leftovers and has a spiritual component – it emphasizes balance as an important part of spiritual life. Buddhist monks have been eating this way for thousands of years, and this is what they call “Round of Alms”.
Followers of Buddhism are not allowed to accumulate food; the act of eating is a spiritual moment so that Buddhist practitioners and monks contemplate food as the ultimate gift on their path to enlightenment. In other words, the Buddha bowl is a nourishing meal, loaded with wholesome ingredients, served in small bite-sized pieces.
When looking for a quick and healthy recipe that has every craving covered, you can create Buddha bowls. The Buddha bowl is a vegan favorite that's easy to make and fun to eat all year long! The meal is usually based on grains or starch (like rice, quinoa, or pumpkin), protein-packed foods (like chickpeas, mushrooms, beans, or tofu), and accompanied by veggies, which can be added raw or cooked. Good topping ideas include fresh herbs, seeds, and creamy dressings. These are the most popular choices for this single-serving meal, but letting your imagination run wild is the key to the most delicious flavor combos! There is a great variety of vegan products available nowadays, so everyone can find their perfect mixture. There are no hard-and-fast rules – you can build your bowl with anything you like by meeting your dietary needs and personal preferences. Buddha bowls promote a balanced diet and culinary improvisation; it is all about balancing the different types of food and not eating too much of one food group. It is healthy, filling, loaded with powerful plants, and packed with flavor. If this is your kind of perfect bowl, this recipe might fit the bill!
Health Benefits of Buddha Bowls
A Buddha bowl is filling and full of food goodness yet light and healthy. Trust me, this bowl will keep you satisfied for hours, even if it might not seem like it. Eating rainbow for lunch or dinner makes me feel amazing!
- Olive oil
- Fruit: pumpkin
- Vegetables: onion, radish, carrots, mushrooms, and beetroot.
- Dressing: coconut milk and peanut butter
- Garnish: fresh parsley leaves.
Pumpkin is relatively low in calories. A ½ cup serving of raw pumpkin provides only 30 calories; as for other nutrients, it has 0.6 grams of dietary fiber and 1.2 grams of protein. Pumpkin is packed with vitamins C, vitamin E, beta-carotene, and powerful antioxidants. This flavorful fruit may help support our immune system and healthy skin, as well as improve digestion.
Besides being packed with vitamins and minerals, carrots are also a powerhouse of antioxidants. Hence, carrots play an important role in the health of our eyes and skin. Plus, they may give your immune system a boost and protect against cancer.
Chickpeas (garbanzo beans) are nutrient-dense foods, packed with essential nutrients including protein, dietary fiber, iron, and linoleic acid. Eating chickpeas may help prevent the development of serious chronic diseases such as diabetes, cardiovascular disease, and obesity. With this in mind, let’s make this Buddha bowl that will knock your socks off!
How to Make this Buddha Bowl?
Extra peanut butter dressing, please! Pantry staples and fresh ingredients come together in this simple but delicious meal. You don’t need fancy items and kitchenware to pull this together. I used a combination of carrots, pumpkin pieces, mushrooms, carrots, and beetroot. I also added some radishes and red onion to the mix for variety. The first step is to cook up all ingredients. Simply chop your favorite veggies and roast them on a large baking sheet. Meanwhile, prepare your chickpeas. You can use canned chickpeas or pre-cooked chickpeas. I like to buy dry chickpeas in the bulk section of my grocery store. Cooking chickpeas is easy. Soak them overnight; then, drain, rinse, and add the soaked chickpeas to a large pot; cover them by a few inches with lightly salted water. Bring to a rapid boil, and then, immediately reduce heat to a simmer; let it simmer for about 1 hour to 1 hour 30 minutes or until tender (in this way, you can control food texture!) Lastly, make this dreamy-creamy dressing with only two ingredients, and ta-da! We have a colorful and flavor-filled bowl with no fuss!
Bake: Veggies bake up to crispy perfection in about 25 minutes!
Spice it up: I used a go-to spice mix (smoked paprika, garlic powder and oregano) that you probably already have in your kitchen, but I encourage you to add your favorite aromatics and experiment with flavors.
Whisk: To make the dressing, mix the coconut milk with the peanut butter. However, there are many ways to step it up and use your favorite add-ins!
Garnish: Drizzle dressing on top of the Buddha bowl. Sprinkle some parsley!
This recipe comes together in about 35 minutes, but you can make a big batch of certain ingredients, and then assemble a bowl just before serving. That's where meal prepping comes in handy – you can eat leftovers during busy weeknights, since they taste good both when served warm or at room temperature. I usually cook a big batch of boiled chickpeas on Sunday and store them in airtight containers in the refrigerator (for up to 3 days) or freezer (for up to 6 months). I like to keep them in the cooking water, also known as aquafaba; it can also last for 2 to 3 days in the refrigerator. This is my favorite new way to eat roasted pumpkin, so I never get tired of that. Its gooey texture pairs wonderfully with crunchy veggies and creamy dressing, making a burst of flavor in your mouth! If you love vegan rainbow bowls as much as I do try this Buddha bowl recipe! Bon appétit!Print
Vegan Buddha Bowl with Roasted Veggies
- Total Time: 35 minutes
- Yield: 2 people
1 cup pumpkin, cubed
1 red onion, cut into wedges
¾ cup chickpeas
1 radish, thinly sliced
5 oz. mushrooms, diced
2 carrots, diced
1 beetroot, diced
2-3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
4 tablespoons coconut milk
1 tablespoon peanut butter
- In a large baking sheet lined with a piece of parchment paper arrange the diced carrots, pumpkin pieces, mushrooms, carrots, and beetroot.
- Sprinkle with salt and pepper to taste, dry oregano, smoked paprika, and garlic powder, and drizzle in some olive oil.
- Bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes.
- Transfer the baked veggies to a bowl and arrange the sliced radish on top of the bowl.
- To make the dressing mix the coconut milk with the peanut butter and drizzle some on top of the buddha bowl.
- Sprinkle some parsley and serve to enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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