So, What’s the Deal With that “Buddha Bowl” Bandwagon?

Lately, my entire Pinterest feed has turned into one continuous love letter to the gloriousness that is a Buddha Bowl. I’ve been hearing this term used more and more in wellness circles, but it’s taken me awhile to join the “Buddha Bowl Bandwagon.” Well, until last weekend anyway.

On a random Saturday night, the fiancé and I were embroiled in our usual debate: should we make dinner reservations, grab some take-out, or just raid the fridge? Laziness won out (’cause my spirit animal is a 65-year-old in threadbare sweats who calls “lights out” before 10pm), so we settled on Option #3. Then, inspiration struck—Hey…I’ll make one of those Buddha Bowl things!

So, through trial-and-error, I debunked the basic formula and concocted my own variation. And now that I’ve graduated from Buddha Bowl virgin to Buddha Bowl addict, I’m passing this formula along to you.

(WARNING: contents might cause obsession!)

how to make a buddha bowl

1.   Building Blocks—What Components Will You Need?

  • The Base: choose a whole grain like quinoa, brown rice, bulgur, wheatberry or farro.
  • The Greens: choose leafy greens like spinach, kale, arugula, chard or watercress.
  • The Protein: choose a plant-based protein like chickpeas, almonds, beans, tempeh or tofu.
  • The Extras: choose veggies like sweet potato, broccoli, asparagus, carrots or avocado (okay…not a veggie, but still delish).
  • The Dressing: choose a sauce like the flavor bomb pictured above. Wanna make it? Then, stay tuned…

2.   Assembly Required—How Do You Put It All Together?

  • The First Layer: cook the whole grains according to their package instructions, then spread onto the bottom of your bowl.
  • The Second Layer: arrange a handful of leafy greens over the whole grain base.
  • The Third Layer: oven roast the protein source (or, leave raw if desired and safe to consume), then arrange over the leafy greens.
  • The Fourth Layer: steam the veggies until tender, then arrange over the leafy greens.
  • The Top Layer: drizzle the sauce to evenly coat the veggies. Oh, and here’s that recipe I hinted at earlier…blend together 1 red pepper,       1 garlic clove2 tbsp. lemon juice1 tbsp. olive oil1/2 tsp. paprika1/4 tsp. turmeric1/4 tsp. coriander and 1/4 tsp. cumin. Viola!
buddha bowl finished product

couldn’t resist posting ANOTHER shot of my finished product in all its glory

Alrighty. That’s the gameplan, people. So, welcome aboard that Buddha Bowl Bandwagon—where dinnertime dilemmas have met their match!

2 Salad Recipes to Spring into Cookout Season

Outdoor entertaining is finally in full-bloom, so make your backyard the place. to. be. with my springtime spins on classic salad favorites.

First on the menu line-up, Asian Chicken Salad gets healthified by replacing those addictively fried wonton noodles with crisp and colorful matchstick veggies. Next, traditional Nicoise Salad gets revamped by swapping out anchovies and tomatoes for salmon and strawberries.

The final outcome? A “dynamic duo” of dishes that you’ll want to keep in your recipe repertoire all season long!

Note: To my vegetarian peeps, although both recipes are meat-centic, you can easily eliminate these components and turn the salads into side dishes instead of main courses.

springtime salad sensations

image courtesy of Nocoveglia via Flickr Creative Commons—altered with permission.

Asian Chicken Salad

Ingredients:

1 Chicken Breast (free-range)

2 Baby Bell Peppers (julienne sliced)

1/4 Red Cabbage Head (julienne sliced)

1 Carrot (peeled & chopped)

1/2 cup Edamame (steamed)

1/4 cup Raw Almonds (chopped)

2 tbsp. Soy Sauce (low-sodium)

1 tbsp. Sesame (or Olive) Oil

2 tsp. Rice Wine (or Cider) Vinegar

1 clove Garlic (minced)

1 tsp. Ginger (ground)

1 Lemon (juiced)

Preparation:

  1. Whisk together the Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic and Ginger in a small mixing bowl.
  2. Place the Chicken into this mixture and set aside to marinate for about 10-15 minutes.
  3. Prep the Vegetables and Almonds according to the ingredient specifications, then transfer into a serving bowl and toss to combine.
  4. Preheat a skillet on the medium-high stovetop setting, then add the Chicken and marinade mixture.
  5. Sauté the Chicken for about 5 minutes on each side, or until cooked thoroughly, then remove from the skillet and cut into strips.
  6. Combine these Chicken strips with the other ingredients and drizzle the Lemon juice on top like a dressing.

Asian Chicken Salad


Salmon Nicoise Salad

Ingredients:

1 Salmon Filet (wild-caught)

2 cups Spinach (whole leaves)

1 cup Strawberries (sliced)

1/2 cup Gorgonzola (crumbled)*

1/4 cup Raw Walnuts (chopped)

2 tbsp. Balsamic (or Red Wine) Vinegar

1 tbsp. Olive Oil (extra-virgin)

1/4 tsp. Himalayan (or Sea) Salt

2 Thyme Sprigs (chopped)

1 Lemon (juiced)

*Make this recipe vegan by omitting the Gorgonzola or using these substitutes

Preparation:

  1. Whisk together the Balsamic Vinegar, Olive Oil and Himalayan Salt in a small mixing bowl.
  2. Place the Salmon into this mixture and set aside to marinate for about 10-15 minutes.
  3. Spread the Spinach on the bottom of a serving bowl, then prep the Strawberries, and Walnuts according to the ingredient specifications.
  4. Transfer these ingredients into the serving bowl, then add the Gorgonzola and toss to combine.
  5. Preheat a skillet on the medium-high stovetop setting, then add the Salmon and marinade mixture.
  6. Sauté the Salmon for about 3-5 minutes on each side, or until cooked thoroughly, then remove from the skillet and peel off its skin.
  7. Lay this Salmon filet over the other ingredients, then add the Thyme and drizzle the Lemon juice on top like a dressing.

Salmon Strawberry Salad

Got any seasonal salad creations of your own to share? Awesome…then, let’s get a recipe swap going in the comment section!