Hello dear friends!
I am long overdue in sharing a buddha bowl recipe. (This is just one example out of many I plan to share over the next few months. Get my free buddha bowl guide here!)
As it gets warmer outside, I crave fresh ingredients: fresh herbs, cucumber, tomato, celery, and lots of fruit. So today I thought I’d share my first buddha bowl recipe that includes a lot of those things.
Keep in mind that buddha bowls are based on whatever you have. At least, to me they are. Every time I make one, it’s different than the last time I made it. I crave different things and as a result, I shop for different things. Like I said, I’ve been wanting mostly fresh ingredients, but I’ve also been craving sweet potatoes so I added some of those in here as well.
I think it’s also important to share that I sometimes prep food on the weekend so it’s easier to throw these bowls together when I’m busy. I’ll roast a bunch of veggies, cook up some rice or quinoa, and make the dressing often all on Sunday so it’s super easy to make during the week.
I definitely don’t meal plan because Elliot and I like to get creative and often change our minds on what we want to have. But I do like to do a little of the prep-work ahead of time if I can. It results in faster, easier meals that are just as delicious if I made it all that night.
Anyway, I don’t want to be one of those bloggers who tells you their whole life story before they get to the recipe (you know the type). So, without further ado, here is my:
Mediterranean Buddha Bowl
- 2 C Cooked Brown Rice (Quinoa or Bulgar would work great too)
- 1 Large Sweet Potato, cubed and roasted
- 1/2 Can of Chickpeas, roasted
- 1/2 C Sliced Cucumber
- 1/2 C Chopped Tomatoes
- 1/2 C Chopped Parsley
- 1/2 C Hummus (My absolute favorite is Roots Hummus from here in Asheville!)
- Drizzle of Tahini Dressing (Minimalist Baker Recipe)
- Squeeze of Lemon
- Drizzle of Olive Oil
For the Roasted Veggies:
- Preheat the oven to 450 F.
- Cut the sweet potato into cubes.
- Cover the sweet potatoes in coconut oil.
- Drain, rinse, and dry the chickpeas on a cloth or paper towel.
- Cover the chickpeas in olive oil, cumin, paprika, salt, and pepper.
- Roast for 20-30 minutes or until the sweet potatoes start to brown and the chickpeas are crunchy.
For the Buddha Bowl:
- Cook rice according to directions (I love to cook mine in veggie broth) and let cool.
- Add rice to the bottom of the bowl with a pinch of salt, a squeeze of lemon, and a drizzle of olive oil.
- Add roasted veggies.
- Chop tomato, cucumber, and parsley and add.
- Add a spoonful of hummus.
- Dress with tahini dressing.