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
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
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