Have you ever heard of a buddha bowl? I know it sounds super hippie dippy (what else did you expect from me though, really?). Well, I’ve been craving and downing them like crazy recently because they are so simple, yet so insanely delicious.
They also go wonderfully with my vegan for February shenanigans.
Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor.*
How much more simple and cheap could that be?
I say cheap because I am on a quest to use up all my grains and frozen veggies in both an effort to eat clean and be budget friendly. Woohoo!
It was actually inspired by a trip to Wilde the past weekend, where I had a buddha bowl with marinated tofu and it was to die.
Basically if you’re short on time + money and still want to eat well, buddha bowls should be your new jam. Seriously, don’t knock it till you’ve tried it!
- Shelled edamame (mine came in a microwavable pack)
- Spinach (frozen or fresh)
- 1 red pepper
- Vegetable broth
- Olive oil
- Sriracha or other sauce
- Chop most of the red pepper up, setting a few pieces aside to garnish the bowl.
- Pour about a tablespoon of olive oil into a pan.
- Add red pepper and a few cloves of minced garlic until fragrant.
- Add one cup of quinoa and 2 cups of vegetable broth. Stir.
- Cook quinoa per usual.
- While quinoa cooks, defrost or chop up spinach. Add to a pan with a bit of olive oil and some more garlic to taste. Sauté.
- (If necessary) Prepare or microwave edamame.
- Once quinoa is complete, top with sautéed spinach, edamame and remaining red pepper pieces.
- Drizzle Sriracha or other sauce on top and enjoy!