Buddha bowls are an easy and nourishing way to start your day or to prep as lunch. They are similar to traditional Chinese and Japanese dishes and the principles of a macro bowl. The well-loved Korean Bibimbap is a popular way to use up leftovers and provide an easy, healthy meal and literally means mixed rice.
The idea is that you take a bowl, start with a grain, top with meat and add a mixture of cooked and raw veg. Add an egg and spicy sauce or hummus and you have the perfect feast all rolled into one. The thing to remember when following a recipe for a Buddha bowl is that there is no recipe.
It is all about what you have at home and I love the idea of reducing our food waste by throwing it all in together for the next meal. This is my modern take on my Nanna’s bubble and squeak. Even though you don’t need any instructions here are some ideas to get you started and my favourite inclusions.
INGREDIENTS
• 1 cup of quinoa, cooked
• ½ cup chopped capsicum, raw
• ½ cup grated carrot
• 6 broccoli florets with stems, lightly blanched or fried
• ½ avocado, sliced
• ½ cup raw zucchini, cut into sticks or peeled into ribbons
• A few tablespoon of chunky cashew cheese to top
• ½ fresh lemon, sliced to squeeze on before eating
• Optional- top with a boiled egg, smoked salmon or a few good quality sardines
METHOD
Prep all ingredients and half into 2 serving bowls or re-usable containers for lunch prep.
Enjoy for breakfast, lunch or dinner.
Some other ingredients you could try in a buddha bowl include homemade hummus or spicy homemade Kim Chi. You can use any veg that takes your fancy and you may like to cook some and leave others fresh for different textures. I have used quinoa as a base but you could use mashed sweet tatie, brown rice, lentils or a mix.
