Buddha Bowls are Back In Vogue

My version of the Buddha Bowl

My version of the Buddha Bowl

One of my favorite things to make at the moment is a Roasted Vegetable Bowl also known as a “Scrap Bowl” or a “Buddha Bowl”. There are so many varieties of Buddha Bowls but generally speaking, one consists of 3 parts being a grain, vegetables and a sauce or seasoning on top. And, this is as far as it goes with rules!

So happy eating my Buddha Bowl

So happy eating my Buddha Bowl

Everybody is going to have their own twist on a Buddha Bowl, as mostly the inspiration comes from opening your fridge to see what you have available. With this in mind, the possibilities are ENDLESS! Maybe you want to add avocado (which I love), or a boiled egg, some tofu or some spicy black beans. Hmm, I am just getting hungry writing all this down! This dish is also ideal to tailor to food allergies and restrictions such as being gluten-free, not eating animals or not being a fan of dairy products.

I know I write this with a lot with my recipes, but this is beyond easy to make, and one of the most adaptable and fun recipes ever.

Need a close, well today is your lucky day

Need a close, well today is your lucky day

To get you started on a creation of your very own, here is the recipe of the one that I made for lunch today.

Part 1  – Grain

  • Cook a cup of Quinoa and place to the side

Part 2  – Vegetables

  • Pre Heat over to 350F
  • Roughly chop 1 broccoli, 1 cauliflower, 1 whole onion, half a cup of peas, 2 cups of mini carrots and 3 cups of shiitake mushrooms
  • Place in a baking tray lined with olive oil and a small amount of sea salt to season
  • Roast for approximately 45 minutes or until desired consistency

Part 3  – Sauce of Lemon, Tahini and Cannelloni Beans

  • In a blender, drain one tin of cannelloni beans, reserving the liquid
  • Add 2 tablespoons of sesame tahini, a juice of one big lemon, 2 tablespoon of brewers yeast, 2 tablespoon of olive oil, 2 gloves of garlic, salt and pepper to taste
  • Hit Blend until completely smooth, adding the reserved water as needed to make sure that it is a thin sauce. You do not want it to be to thick as otherwise it is hard to dress the meal with

Part 4 – Topping

  • Slice half an avocado for each dish
  • Sesame Seeds on side

What To Do

  • Layer the bottom of serving dishes with the Quinoa
  • Add a generous serving of the vegetables
  • Add 1/2 cup of the sauce on top, spreading evenly
  • Top with Avocado and Sesame Seeds
Love It

Love It


*Starting with a Grain at the bottom
Brown Rice, Quinoa, Sea Kelp Noodles, Farro, Barley, Amaranth, Cous-Cous or Millet.
*Placing some Vegetables in the Middle
Onions, Squash, Spinach, Garlic, Broccoli, Turnips, Cauliflower, Tomato, Peas, Edamame, Capsicum, Sweet Potato, Kale, Silver Beet, Beetroot, Radish, Carrots, Scallions, Zucchini, Eggplant, Asparagus, Brussel Sprouts, Corn, Leek, Pumpkin, Mushrooms or Okra.
*Add a Sauce
Olive Oil, Soy Sauce, Amino Acids, Balsamic Melted Coconut Oil, Sesame, Garlic, Tahini Lemon, Beans, Cashews, Peanut, Tamari, Plum Vinegar, yoghurt or a tomato sauce.
*Garnish with additional Toppings
Sesame Seeds, Avocado, Hummus, Pumpkin Seeds, Olives, Beans, Tofu, Egg, Flax Seeds, Nutritional Yeast, Cheese or Kimchi.

My family prefers only to serve & use organic foods as the whole vibe of eating pesticides and chemicals on our food is very frightening. More so, for my Son, I worry about him more than myself… but doesn’t every Mother!

Thanks for reading my Blog, hope you enjoy my Buddha Bowl

6 thoughts on “Buddha Bowls are Back In Vogue

  1. Pingback: Raw Asian Buddha Bowl | Hangry Tales

  2. stephanie

    This looks delicious! I just had something similar in the Hamptons only it had a fried egg on top for breakfast. Now I can try to make it myself – LOVE your recipes Libby!

  3. Pingback: Create A Stir – Brown Rice & Almond Milk Stir {giveaway} |

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