My First Buddha Bowl

Let me start by saying I am not a chef. And I do not have near the knife skills that I would like. But none the less I am sharing my first Buddha Bowl attempt.

I have been following differn’t vegan food instagram accounts over the last two months in order to gain insight and inspiration for the meals I would prepare for myself, my friends and my family.

This week in my meal prep I decided the theme would be buddha bowls. I started by looking up a recipe for a make ahead vegan buddha bowl and it turned into a massive open ended salad bar in my fridge!

I am very ADD and one thing I hate is having to scroll through a long winded article before the writer tells me how to make something but I feel like a little information will go a long way before I give a “recipe” for a make ahead vegan buddha bowl.

I realized with buddha bowls on Instagram it’s all about lining the materials in your salad in a beautiful array of colors or what is called “plating”. But it seems to break down to a simple formula of veggies, grain, seeds, and sometimes dressings.

First the dressing:

This dressing was so easy to make my husband threw it together for me while I was chopping vegetables.

  • 1/2 c water
  • 1/2 c raw tahini
  • 1/2 tsp salt
  • 1/4 c lemon juice (fresh squeezed is best)
  • 1tsp apple cider vinegar
  • 2tbs minced garlic
  • 1/2 tsp Italian Seasoning (This is where you can really control the flavor add whichever seasoning you want)

Blend together in a food processor. Boom! Done!

For the veggies:

Eat A Rainbow of colors in your meals to ensure you’re getting everything your body needs. All the veggies were put into storage containers in the fridge seperatley.

  • 2 or 3 radishes sliced thin
  • Arugala, spinach, or other leafy greens ( I seperated all of the greens into ziplocks in the veggie drawer)
  • Green onions chopped
  • cherry tomatoes halved
  • 2 bell peppers
  • 1 red onion
  • 2 shallots
  • 1 bag of baby bell peppers
  • broccoli washed and chopped
  • cucumber sliced

For the grain:

Rinse and sort through 2 cups of quinoa. I had to work very slowley or I found I was losing too much in the sink. Combine with 4 cups of water in a pot that has a lid. Bring to a boil then cover and simmer on med low for 15 minutes then fluff with a fork.

I put this in a zip lock container in the fridge along with my brown rice. (I am not going to explain the brown rice in this post. Still learning how to make the perfect brown rice everytime instead of messing up and throwing away tons of rice).

But I decided instead of putting a bunch of salads together like I normally do I just left everything seperate, made a pretty instagram worthy photo of two, then explained to my husband how to one together himself to take with him to work. ( Always keep the dressing seperate until ready to eat). So I feel that giving my non vegan husband a wide variety of vegetables to pick and choose from to put his own bowl together might make him more likely to enjoy eating his veggies that his weirdo vegan wife sends him to work with.

Thank you for reading my blog and please subscribe to me here as well as my twitter @craftyveganmom

P.S. Chia seeds are the garnish of choice. Enjoy!

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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