Have you tried Buddha Bowls?!? Vegetarians and vegans everywhere are saying a resounding, “Yes!” With good reason! Buddha Bowls and their endless variations could be the dish that turns me back into a vegetarian. Who needs meat with these flavor-packed and oh-so-versatile babies?! While I don’t know if my husband would be willing to give up meat entirely, even the self proclaimed “meat-eating viking man” likes these. Just don’t tell him I told you!
My complaint and I think a lot of people’s complaint with most healthy vegetarian and vegan main dish options are simply that they aren’t that filling. When you are married to a 6’3 giant, you contemplate these things like, “Will cupboard rummaging occur after this meal?” If the ingredient list leads me to believe that 30 minutes later I or someone in the house will be reaching for a snack, then I won’t make the dish! This recipe is NOT one of those. It is a vegetarian and vegan friendly and FILLING! It is a totally satisfying mixture of protein, whole grains, veggies, and spices.
Oh, I haven’t even told you the best part yet!! It can be make in around 20 minutes! The trifecta of delicious, nutritious and fast is a sure-fire way to land on our regular week-night meal rotation, and these Buddha Bowls tick all the boxes. Essentially, the tasty, healthy, and quick trifecta is the other version of the trinity in our house. If you work full time and/or have kids and wear the chef hat, then you know how truly rare this combination can be.
In addition, it can be easily customized to your family’s preferences. You can make it with a whole slew of grains, proteins, and veggies. My typical go-to preferences are brown rice, garbanzo beans (chick peas), and broccoli, but there are dozens of other options! Just to name a few:
- Quinoa or a baked sweet potato can sub for brown rice
- Black beans or tofu can sub for garbanzo
- Brussel sprouts or cauliflower can sub for broccoli
Oh, and how can I forget the sauce on top! Our favorite topping for is my Peruvian-Style Green Sauce. This sauce is nothing special really. Its only the most versatile sauce around and in my opinion, the most delicious part of any dish it graces. (Note: If you use this sauce the Buddha Bowls are no longer vegan.) The subtle creaminess, freshness, and spice in the green sauce are the perfect accompaniment to this dish! With that said, there are of course other possibilities!! For example:
- Olive Oil and Lemon Juice
- Green Goddess Dressing (I like Trader Joe’s brand.)
- Tahini and/or Tzatziki
- A Burre Blanc sauce (Especially, if you make the Buddha Bowls with Quinoa!)
So friends and family, boys and girls, if you have not been properly introduced to the wonders of Buddha Bowls, get ready to be acquainted!
Easy Buddha Bowls
Total Time: 20 minutes
Serves: 2 large main dish servings
- 1 large head of broccoli, cut into small florets (or about 1.5-2 cups of another veggie)
- 1 can of chick-peas, rinsed (or 1.5 cups of other protein)
- 2 large cloves of garlic, coarsely chopped
- 1 tsp kosher salt, plus more to taste
- 2 tbl. extra virgin olive oil, divided
- 1/2 tsp. black pepper
- 1.5 tsp. curry powder
- 1.5 cups of cooked brown rice (or alternative)
- A few tablespoons of Peruvian Green Sauce (or other)
Pre-heat oven to 375.
Spread broccoli, garlic, salt, pepper, and 1 tbl. olive oil on large rimmed baking sheet. Bake for 5-7 minutes.
Remove from oven. Add chick-peas, curry powder, another sprinkle of salt, and the remaining olive oil. Mix all the ingredients to combine and bake for another 13-15 minutes.
To plate, top brown rice with veggie mixture, and green sauce (or other). Serve immediately:)