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!


Quinoa & Edamame Burgers (a.k.a. Your Dinner Table’s Next Meatless Marvel)

Trivia Question: how does a self-proclaimed foodie, who really really loves veggie burgers, cope on Friday night when her boyfriend ditches her (but all is forgiven, Broski!) for some old-school Nintendo 64?

By creating a kickass recipe to satisfy said veggie burger cravings! Obvi.

I’m not vegan, but I do have a healthy appreciation for vegan cooking. So, that’s exactly what we have here — veggies, whole grains, and plant-based proteins.  Pure, nutritional deliciousness! And I can assure even the most committed carnivores out there that this burger hits the spot.

Nope. You won’t miss the meat.

Don’t believe me? Alrighty, then. Make it yourself. (I’ll just be over here, chanting: “told ya so!”)

  • Ingredients:
  1. 1/4 cup Quinoa (cooked)
  2. 1 tbsp. Mushrooms (diced)
  3. 2 tbsp. Roasted Red Peppers (diced)
  4. 2 tbsp. Edamame
  5. 2 tbsp. Rolled Oats
  6. 1 tbsp. Dijon Mustard

veggie burger ingredients

  • Preparation:
  1. Preheat a small saucepan on a medium-high stovetop setting, then cook the quinoa according to the package instructions.
  2. Preheat a small skillet on a low stovetop setting, then saute the mushrooms and roasted red peppers for 2-3 minutes.
  3. Puree the edamame in a blender or food processor until coarsely mashed, then transfer to a mixing bowl.
  4. Puree the mushrooms and red peppers in a blender or food processor until they reach the same consistency as the edamame, then transfer to the mixing bowl.
  5. Add the quinoa, rolled oats, and mustard into the mixing bowl, then stir until the ingredients combine to form a slightly “mushy” texture.
  6. Mold this mixture into patties (I made 1 large patty, but you could just as easily make 2-3 small patties), then transfer them to another skillet and turn the stovetop setting to medium.
  7. Cook the burgers for approximately 5 minutes on each side, then remove from heat and allow them to cool slightly before serving.

veggie burger before

  • Serving Suggestion:

Play off the Asian-inspired flavor of the edamame by wrapping your veggie burger in a Nori sheet (dried seaweed) instead of a traditional bun. Not only will the crisp saltiness please your palate, but it’s also a much healthier swap-out.

In fact, while we’re at it, why not continue this plant-based theme we’ve got going and substitute cheese for cashew cream? It’s a snap to whip up and makes a tasty topper for our veggie burger.

Simply soak 2 tbsp. raw cashews in 1/4 cup water for 1-2 hours (feel free to skip this step if you’re pressed for time), then drain and toss the cashews into a blender, along with 1 garlic clove, 3 tbsp. lemon juice, and a pinch of sea salt. Puree these ingredients until smooth, then spread the cream on your patty.

veggie burger after

 Aaaaaaand….Dinner is served!