August 28, 2018 | My Jottings
Have any of you eaten a Buddha Bowl? Some call them Big Bowls, or Grain Bowls….I don’t know what to call them myself, but I could eat one every day for the rest of my life and be happy.
I made Grain Bowls for company recently, and here’s a picture of what they looked like:
There are just layers of textures and flavors! Many recipes have a fried egg on top of all the rest of the ingredients, so maybe I’ll try that next time.
I started with cooked brown rice, spooned into the bottom of the bowl. You can see marinated chicken breast to the left, then above that some curry-toasted chickpeas I made. The dark green is sauteed kale with a bit of garlic, sliced tomatoes, sauteed mushrooms with sherry and garlic, roasted sweet potato strips, and the creamy dollop on the sweet potato is a tahini dressing I made.
It was so colorful and delicious I had to restrain myself from moaning at the table. The people I invited over wouldn’t have understood that. I have a couple of friends who would be fine with me rolling my eyes and moaning at a bite of something delicious, but I wasn’t so sure about these folks, so I forced myself to stay light and relaxed and hostessy and conversational.
I would encourage you to look for Buddha Bowl or Grain Bowl recipes online — there are hundreds of them. There are even whole cookbooks devoted to them. I want to have about five or six favorites to keep rotating week after week.
I’m off to run some errands now that it’s 60-something degrees out instead of the hot and steamy weather we’ve had for literally months now.
Let me know if you’ve ever eaten or made a Buddha Bowl!
As a vegetarian Buddha bowls come up pretty frequently in searches but I haven’t found one with the sort of ingredients to appeal to my taste buds yet. On the other hand, the way I cook usually involves lots of different tastes & textures. 🙂
Hi Ganeida — what kinds of ingredients would you love in your Buddha bowl? xoxo
Oh my goodness! I’ll be right over for dinner! 😉
Wouldn’t that be the greatest thing, Mariah! xoxo
The chickpeas, mushrooms & sweet potato are all fine. Not a fan of kale or tomato either really. I’m fussy about my tomato. All nuts are good & pretty much anything in the salad line would work for me. I’m interested in your tahini dressing…?
I like how you can just put almost anything healthy you love in one of these bowls and go with that. Ganeida, the recipe I use is about 1/4 cup of tahini, one heaping tablespoon of raw cashew butter, 1 tablespoon of pure maple syrup, 1 tablespoon of lemon juice, and one or 2 tablespoons of hot water to thin to the consistency you want. This is one of those recipes you can adjust easily. If it’s too sweet, add a little bit of tahini. If it’s too bitter, add a little more syrup, and so on. I double this and store what’s left over in the fridge.
Thanks, Julie. I googled,*How to design the perfect Buddha Bowl* [I know, I’m such a dork 🙂 ] & have some ideas I may try but I wasn’t impressed with any of the tahini dressings. Yours sounds perfect. I will let you know… 🙂
Gasp! That looks like my PERFECT meal! Exactly as you have it in the photo!
Then I shall make it for you, Madam. xoxo