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Recipes - Buddha Bowls

Shrunothra Ambati

A nourishing take on food by Shrunothra Ambati!

Buddha/nourish bowls are a combination of a grain, different veggies, a protein, and a dressing. The options are completely customizable to your tastes. This recipe is vegan, gluten-free, and nut-free.

  • Ingredients (quantity depends on how much you want to make):
    • Veggie options:
      • Sweet potato
      • Carrot
      • Mushroom
      • Onion
      • Bell pepper (green, red, yellow)
      • Broccoli
      • Zucchini
      • Cauliflower
      • Kale
    • Grain options:
      • Rice - white, brown, red, wild
      • Quinoa
    • Protein options:
      • Soaked black beans
      • Soaked chickpeas
      • Extra firm tofu
    • Dressing ingredients:
      • Handful of sesame seeds
      • Handful of sunflower/pumpkin seeds
      • Maple syrup (2 TBSP)
      • Lemon juice (1 lemon)
      • Olive oil (1-2 TBSP)
      • Salt to taste
      • Chili flakes to taste
      • Water as needed
    • Avocado (optional)

Instructions for roasted veggies:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cut the vegetables into medium-large bite pieces.
  3. In a large bowl, toss the cut vegetables with a little oil (any type - olive, avocado, sesame), salt, pepper, and red chili flakes to taste.
  4. Spread the vegetables on a baking tray with or without aluminum foil.
  5. Roast the vegetables in the pre-heated oven for about 20-25 minutes or until the vegetables look roasted/slightly brown. Use a spatula to flip the vegetables half-way through baking so both sides are roasted.

Instructions for protein option:

  1. Drain the soaked black beans or chickpeas and rinse with water
  2. In a pot, stir the black beans in just enough water to cover them on medium heat. Season the pot with salt, cumin powder and paprika to taste as the beans are being heated. No need to drain the water.
  3. Transfer the chickpeas to a pan. Add a little olive oil and start to sauté the chickpeas. Season with salt, pepper, cumin powder, paprika, and garlic powder. Mix until the chickpeas are coated with the spices and have a roasted texture.
  4. Press the tofu so that the excess water drains out. You can bake along with the veggies or fry in a pan with oil until crispy. Season with salt and chili powder.

Instructions for dressing:

  1. Blend together the sesame seeds, pumpkin/sunflower seeds, olive oil, maple syrup, lemon juice, chili flakes, and salt until smooth, sauce-like consistency. You can use soaked/boiled cashews instead of the seeds if you prefer.
  2. Add water as needed to blend.

*You can also use pesto instead of this dressing.

Assembly Instructions for one bowl:

  1. In a bowl, add some quinoa or rice or greens (whatever base you prefer).
  2. Use a spatula or spoon to add the roasted veggies from the oven to the bowl. Add the roasted chickpeas, cooked black beans, or tofu.
  3. Pour your preferred dressing over the vegetables.
  4. Optional - Slice half an avocado on top. Add a few toasted cashews for a crunchy texture.
  5. Mix together and enjoy!

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