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Cooking Ideas
Avocado Buddha Bowls 3 Ways
A Buddha bowl is one of the most convenient all-in-one dish meals.
Where did this delicious idea come from? Well, according to legend, Buddha often relied on the charity of neighbors for food. He would go out every day with his bowl and people would put whatever they had to offer in it, resulting in an assortment of foods.
Nowadays, more planning goes into a Buddha bowl, and it usually contains a grain such as brown rice or quinoa, a lean protein, and lots of fresh fruit and vegetables – some raw and some cooked. Drizzle a sauce or dressing over it and you have the perfect one-dish meal that’s both tasty and nutritious.
Here are three Buddha Bowl ideas to inspire you:
Vegan Buddha Bowl
Cook up some brown rice as your grain and cover it with roasted broccoli, sweet potato, and chickpeas. Roast the broccoli florets and cubed sweet potato along with the chickpeas by tossing them with olive oil, salt, black pepper, and paprika, then laying them out on a baking sheet and popping them in the oven for about 45 minutes, turning a couple of times during the process.
Top your bowl with about one-third of an avocado to add some good fats. Choose an avocado that’s perfectly ripe by looking for avocados that are dark green skins with slightly bumpy textures and give a little when squeezed in the palm of your hand. If it yields to light pressure, it’s ready to eat. A cilantro mango dressing is great on this bowl. Choose a ripe mango and put the flesh in the blender along with some fresh cilantro and a squeeze of lime juice. Blend until smooth and add honey, cumin, salt and pepper, and chili flakes for a bit of heat.
Buddha Bowl with Avocado and Quinoa
Red quinoa and roasted acorn squash topped with a variety of colorful chopped veggies and a splash of tahini dressing make for a delicious Buddha bowl. Roast diced acorn squash in the oven while you cook the quinoa with vegetable broth, then slice your vegetables. Cabbage, bell pepper, carrot, red onion, and parsley are good, but you can also use whatever you have in your fridge.
Top with some diced avocado for a tasty touch. Sometimes slicing and dicing avocados can be a bit intimidating. Here is a simple video demonstration that will show you how. Add grilled chicken breast or tofu for protein. For the dressing, blend tahini with some apple cider vinegar, cayenne pepper, honey and freshly grated ginger, and add water until you get the desired consistency.
Kale and Avocado Buddha Bowl
With wild rice, kale, and avocado, this Buddha bowl is a source of fiber and nutrients to help keep you feeling fuller, longer. Start with a base of wild rice, then add some kale that’s been lightly sautéed with onion and garlic. Add a sliced hardboiled egg and half a sliced avocado. Orange segments, pomegranate, and pumpkin seeds make for an eye-catching and delightfully unexpected flavor combination.
Get a double serving of avocado by topping this bowl with some avocado-lime dressing. Blend half a medium avocado with 3 tablespoons of lime juice and some fresh mint leaves along with a bit of water until smooth. Add salt to taste.
Here’s on last quick tip: if should happen to only use half of an avocado, here’s you can easily preserve half of it for later by squeezing some lemon or lime juice on it, covering it with plastic wrap and placing it in the fridge.
Buddha bowls are wonderful because of their versatility: it’s easy to make them vegetarian, vegan, or gluten-free. You can swap out ingredients and add what you happen to have on hand (it’s a great way to re-purpose leftovers). Don’t be shy to try out unexpected combinations!
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