This recipe is inspired by a Tasty channel YouTube video where the cook made these “Buddha Bowls” from items that were still available at her local grocery store despite the pandemic panic buying.
Essentially, the Buddha bowl has 3 component: some carb as the base, a variety of vegetables on top, and some sort of dressing to go over all of it. It’s a super easy recipe that works for lunch or dinner, can be eaten hot or cold, and it’s perfect to pack for a work lunch!
My ingredients are from Trader Joe’s, but the beauty of this recipe is that you can use groceries from any chain, and there’s a lot of room for flexibility! I’ve written what I used, and then provided some alternatives as well. I hope you enjoy this recipe and continue to be adventurous, even if it’s just through cooking, during this pandemic! ❤️😀
- 1/4 to 3/4 cup prepared lentils (depends on how hungry you are; can use rice, potatoes, etc. instead of lentils)
- 1/8 cup roasted broccoli and cauliflower medley (or just broccoli or just cauliflower, or some other green veg. To roast, drizzle with 2 tablespoons olive oil, sprinkle on salt, pepper, garlic powder, and paprika. Roast in a 400 degree oven for 20 minutes, or until fork tender).
- 1/8 cup sweet potatoes, cut into 1 inch cubes and roasted along with the broccoli and cauliflower medley (alternatives: other type of potato, corn)
- 1/8 cup cannellini beans (white beans, rinse and heat in a pot on low for 5-10 minutes, or until just cooked. Alternatives: garbanzo beans, any other type of bean)
- 1-2 tablespoons carrot ginger miso dressing (any dressing works, honestly!)
- Cilantro for garnish (optional)
- Side of mini naan bread and hummus (optional)
1. Scoop lentils (or carb of choice) into bottom of bowl.
2. Spoon broccoli and cauliflower mixture onto one half of the lentils.
3. Spoon sweet potatoes onto one unoccupied quarter of the lentils.
4. Spoon cannellini beans onto remaining quarter of lentils.
(Steps 2-4 are just to make it pretty. You can also just throw all the veggies on top of the lentils).
5. Drizzle your desired amount of dressing over it all.
6. Top with cilantro leaves.
That’s it! Super simple and quick, the longest part is waiting for the veggies to roast. Serve with a side of naan with hummus, if desired.