How to Build a Buddha Bowl

Are you tired of seeing delicious, vibrant savoury bowls on social media, and not knowing where to start at recreating these at home? If you've been thinking about making some of these bowls at home, this blog will make it a little easier for you.

A Buddha Bowl is typically a meal served in a bowl, that features greens, grains and proteins - and of course a sauce or dressing on the side.

Now... Let's build a buddha bowl together.

Let's start with your favorite grains, think rice, quinoa, noodles or even pasta. You can even use whatever you have on hand, in your pantry. Cook accordingly to the instructions, and scoop it into your bowl. Level the surface so you can begin to add your toppings.

Next, add in your greens. You can get creative here, any green salad or veggie will fit here, or simply use your fave salad mix, but we like to use Aero Farm’s Baby Bok Choy. It is fresh and organic, and sustainably grown in vertical farms.

For those willing, you can also add some veggies. You can use cooked veggies like pumpkin and sweet potatoes, or you can also use raw chopped veggies like capsicums and carrots. In this bowl, we used roasted pumpkin and onions, and raw carrots.

Next, choose your plant protein and dressing/sauce. There are plenty of store-bought options available right now, but we definitely recommend choosing whole food, minimally processed proteins like tofu, chickpeas and tempeh - rather than imitation meats. In this bowl, we have used roasted chickpeas. Add that on top of your bowl along with dressing or sauce of choice. In this bowl, we've opted for a simple tahini dressing that will compliment the flavor of each ingredient.

Drizzle that on top, then dig in and enjoy!

Here is the complete ingredients and instructions for this bowl. If you want to make this at home. 

RECIPE BY KATIE FROM  THE ALL NATURAL VEGAN

 INGREDIENTS
  • 1 cup brown rice
  • 1 container Aero Farms Baby Bok Choy
  • 1 container Aero Farms Micro Broccoli
  • 1 container Aero Farms Micro Wasabi Mustard
  • 2 carrots
  • 1 delicata squash
  • 1 onion
  • 1 15 oz can chickpeas
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ cup tahini
  • lemon juice from 1 lemon
  • 2 tbsp coconut aminos divided
METHOD
  1. Begin by cooking your rice according to package instructions.
  2. Preheat the oven to 350.
  3. Strain and rinse the chickpeas. Toss with 1 tbsp coconut aminos, garlic powder, and smoked paprika. Bake, or air fry until crispy (about 20 minutes).
  4. Chop the delicata squash into half moons and scrape out the seeds. Roughly chop the onion. Place both on a baking tray and top with the remaining coconut aminos. Bake for 25 minutes.
  5. Cut the carrots into strips.
  6. Make the tahini dressing by simply combining the tahini, lemon juice, and about 2-3 tbsp water and whisking until smooth.
  7. Assemble the buddha bowl in the following order: rice, Aero Farms Baby bok choy, delicata squash, carrots, onions, chickpeas, microgreens. Top it off with the tahini dressing, Aero Farms Micro Greens and enjoy!

 

Visit Aero Farms to know more about their greens, how they grow their produce and the impact that their business is making for our environment. 

 

We are on a bold mission to grow the best plants possible for the betterment of humanity.

Since 2004, we have been transforming agriculture with people and planet in mind. As a Certified B Corporation, we use the latest breakthroughs in indoor vertical farming, artificial intelligence and plant biology to fix our broken food system and improve the way fresh produce is grown and distributed locally and globally. We have built a proprietary agriculture platform to grow a wide array of products, delivering superior flavor, better quality and improved nutrition with the most sophisticated levels of traceability and food safety in our industry. 

Visit www.aerofarms.com to learn more. 

 

Katie |  @theallnaturalvegan | www.theallnaturalvegan.com

Hi, I'm Katie from Charleston South Carolina. I am a recent college graduate with a passion for food! I went vegan in 2018, and have been hooked ever since. I love creating and photographing healthy recipes, going on long walks, and all things plants!

 

 


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