Super protein packed buddha bowl that is easy to make any weeknight for dinner or for lunch.
Whoever says salads are boring hasn't tried a buddha bowl. A buddha bowl, according to the urban dictionary, is a bowl packed so full that it has a rounded "belly" appearance on the top much like the belly of a buddha. Based on that definition, I've been making buddha bowls for years and didn't even know it!
Buddha bowls are low in carbohydrates, high in protein, high in fiber, and low fat. They are simple to make, flavorful, colorful, and packed with nutrients.
Added bonus: they require little to no cooking, depending on what you include in yours. Really, there is no reason you shouldn't make your next meal a buddha bowl.
This particular recipe will require about 30 minutes of preparation from cutting the vegetables. You can vary your buddha bowl to your liking. This recipe, which I call the "KuKu Bowl" named for my husband, makes enough for two overflowing bowls.
Ingredients:
Buddha Bowl
1 head romaine lettuce, washed and chopped
1 tomato, chopped
1/4 small red onion, diced
3/4 cup cooked bulgur (dry cracked wheat)
6 tablespoons black beans
1 cucumber, peeled and cubed
1 package Nasoya chipotle flavored tofu, cubed
1 can whole kernel corn
1 sweet potato, cubed
6 tablespoons garbanzo beans
1/2 cup sliced roasted red peppers
2 tablespoons olive oil
1 teaspoon Melt or Earth Balance vegan butter
Salt and pepper to taste
Avocado Cilantro Cream
1/2 cup fresh cilantro, chopped
1 ripe avocado
1 freshly squeezed lime
2 teaspoons Follow Your Heart Vegenaise
Salt and pepper to taste
2 tablespoons cold water
Instructions.
1. Preheat oven to 350F. Lightly grease a baking sheet with olive oil or coconut oil cooking spray. Place sweet potato cubes onto baking sheet and drizzle with olive oil, salt, and pepper. Bake for 30 minutes.
2. While the sweet potato is baking, heat 1 1/2 cups water in a medium size pan. Once the water comes to a boil, add 3/4 cup bulgar, 1 teaspoon vegan butter, and salt to taste. Cook covered on medium heat for 20 minutes then turn heat down to a simmer for another 10 minutes until all of the water has been absorbed. Stir frequently to avoid sticking.
3. While the sweet potato and bulgur are cooking, you can chop and prepare the remaining vegetables. Evenly divide one half of the vegetables in each of the bowls, starting with the lettuce and filling in the bowl with each of the ingredients.
4. To make the avocado cilantro cream, simply place all of the ingredients in a food processor or even a small ninja will do (which is what I currently have) and blend until creamy. You may need to add 2 tablespoons cold water to the mixture.
Nutrition Facts
Serving size: 2
Calories 609
Total Fat 29 g
Saturated Fat 4 g
Cholesterol 0 mg
Sodium 2433 mg
Total Carbohydrate 82 g
Dietary Fiber 16 g
Sugars 17 g
Protein 14 g
Buddha bowls are low in carbohydrates, high in protein, high in fiber, and low fat. They are simple to make, flavorful, colorful, and packed with nutrients.
Added bonus: they require little to no cooking, depending on what you include in yours. Really, there is no reason you shouldn't make your next meal a buddha bowl.
This particular recipe will require about 30 minutes of preparation from cutting the vegetables. You can vary your buddha bowl to your liking. This recipe, which I call the "KuKu Bowl" named for my husband, makes enough for two overflowing bowls.
Ingredients:
Buddha Bowl
1 head romaine lettuce, washed and chopped
1 tomato, chopped
1/4 small red onion, diced
3/4 cup cooked bulgur (dry cracked wheat)
6 tablespoons black beans
1 cucumber, peeled and cubed
1 package Nasoya chipotle flavored tofu, cubed
1 can whole kernel corn
1 sweet potato, cubed
6 tablespoons garbanzo beans
1/2 cup sliced roasted red peppers
2 tablespoons olive oil
1 teaspoon Melt or Earth Balance vegan butter
Salt and pepper to taste
Avocado Cilantro Cream
1/2 cup fresh cilantro, chopped
1 ripe avocado
1 freshly squeezed lime
2 teaspoons Follow Your Heart Vegenaise
Salt and pepper to taste
2 tablespoons cold water
Instructions.
1. Preheat oven to 350F. Lightly grease a baking sheet with olive oil or coconut oil cooking spray. Place sweet potato cubes onto baking sheet and drizzle with olive oil, salt, and pepper. Bake for 30 minutes.
2. While the sweet potato is baking, heat 1 1/2 cups water in a medium size pan. Once the water comes to a boil, add 3/4 cup bulgar, 1 teaspoon vegan butter, and salt to taste. Cook covered on medium heat for 20 minutes then turn heat down to a simmer for another 10 minutes until all of the water has been absorbed. Stir frequently to avoid sticking.
3. While the sweet potato and bulgur are cooking, you can chop and prepare the remaining vegetables. Evenly divide one half of the vegetables in each of the bowls, starting with the lettuce and filling in the bowl with each of the ingredients.
4. To make the avocado cilantro cream, simply place all of the ingredients in a food processor or even a small ninja will do (which is what I currently have) and blend until creamy. You may need to add 2 tablespoons cold water to the mixture.
Nutrition Facts
Serving size: 2
Calories 609
Total Fat 29 g
Saturated Fat 4 g
Cholesterol 0 mg
Sodium 2433 mg
Total Carbohydrate 82 g
Dietary Fiber 16 g
Sugars 17 g
Protein 14 g
