For the past few years now, hands down, one of the biggest food trends have been the deliciously healthy Buddha bowls. Every health magazine and blog (and vlog) has featured them. Chances are, you’ve also seen them as a new feature at one of your favorite restaurants as well.
Although you can eat them any time of the year…
Just think about it, if you can eat ice cream in the dead of winter, you can certainly chomp down on a Buddha bowl or two then too—they are the most popular during the spring and summer seasons. We’re thinking that it has a lot to do with the fact that some of the best kinds of foods (like the fresh fruits and veggies) to go into a Buddha bowl are in season during those months. Plus, since Buddha bowls are a favorite among vegans and yoga enthusiasts alike, they are the kind of meal that reminds you to prep your body for getting toned up and swimsuit ready.
So, in honor of all things Buddha bowl-related, we’re going to share with you a few recipes that you can make at home. But before we get into all of that, we thought you might be wondering where the term “Buddha bowl” comes from. Good question. Unfortunately, after doing some online research, we couldn’t find a concrete answer.
However, what we did discover is, ever since Buddha bowls made their official fame appearance (we’re thinking it’s somewhere around 2013), it’s been all about creating balance via a grain/starch, some protein and veggies (both raw and cooked), eating clean and, for the most part, eating vegan (although some people choose to not follow this part to a “T”). So, in a nutshell, Buddha bowls are all about the nourishment and peace that comes from sitting in front of an open window, taking in the fresh air and digging into your own customized bowl.
Sounds pretty serene and delicious, right? We agree! So, let’s not waste anymore time. Here are three of our favorite Buddha bowl recipes. We hope they’ll become a fave of yours this year too.
Vegan Breakfast Buddha Bowl
Whole Grain: rolled oats
What You’ll Need:
- 1 cup vanilla almond milk
- 1 1/2 frozen bananas
- 1/2 cup Greek yogurt
- 2 tablespoon almond butter
- 1 tablespoon dark chocolate chips
- 1 tablespoon flax seeds or hemp seeds
- 3 tablespoon chia seeds
- 1/2 cup rolled oats
- 1 scoop of Chocolate Vegan protein powder (optional)
- 1/2 cup ice
- Sliced almonds
All of the ingredients except for the almonds and bananas, put into a blender and blend until they come to a smooth consistency. Then pour it all over your almonds and bananas. If you’d like some extra antioxidants (and energy), top this particular breakfast bowl with some fresh strawberries, blueberries and raspberries (maybe a couple of blackberries too).
Butternut Squash Buddha Bowl
Whole Grains: brown rice
Protein: chickpeas, avocados
Vegetables: butternut squash, greens
What You’ll Need:
- 6 cups butternut squash (cubed)
- 2 1/4 teaspoons garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons avocado oil
Set your oven to 400 degrees. Take out a baking sheet. Then cut the squash into cubes and put the rest of the ingredients on top of them and put everything into the oven for 15 minutes. Then pull out the baking sheet so that you can add the chickpeas.
- 1 can of garbanzo beans (15-oz) drain, rinse, and dry
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil
- 1 1/4 teaspoon honey
- 1 1/4 teaspoon chili powder
- 1 1/4 teaspoon garlic powder
Combine all of the ingredients together. Put it all on the same baking sheet that you baked your squash. In fact, put the chickpeas on top of the squash and cook again for 10-15 minutes. Then pull it all out of the oven.
Brown Rice Prep:
- 1 cup of uncooked brown rice
- 2 cups water
While the squash and chickpeas are cooking, prepare the brown rice according to the instructions on the packaging.
Once everything is ready, put the squash and chickpeas combo on top of the brown rice. If you want to get a little more creative, add some red apples (they fight heart disease, diabetes and hypertension), some fresh rosemary (it protects your brain, improves digestion and contains anti-inflammatory compounds) and some white beans; they’re a great source of fiber and B vitamins.
If you’d prefer to not go the vegan route:
Thai Chicken Buddha Bowl
Whole Grains: farro
Vegetables: kale, cabbage, bean sprouts and carrots
What You’ll Need:
- 1 cup farro
- 1/4 cup vegetable stock or chicken stock (your preference)
- 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
- 1 pound of chicken breast, cut into 1-inch cubes
- 1 1/2 tablespoon brown sugar
- 1 1/2 tablespoon freshly squeezed lime juice
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- 3 minced cloves garlic
- 1 minced shallot
- 1 tablespoon freshly grated ginger
- 2 medium sized carrots (peeled and grated)
- 3/4 cup fresh cilantro
- 1/4 cup roasted peanuts
- 2 cups kale (shredded, gently press down when measuring)
- 1 1/2 cups purple cabbage (shredded)
- 1/2 cup bean sprouts
First, cook the farro according to the instructions on the packaging. Use a small bowl to whisk the chicken stock, sambal oelek, brown sugar and lime juice together. Then use a large bowl to combine the chicken, cornstarch and fish sauce. Put some olive oil into a skillet and, over medium heat, cook the chicken for 5-7 minutes. Then add the remaining ingredients and cook for around 2-3 minutes more. Put farro into bowls and then top the bowls with everything else.
For the peanut sauce:
- 4 tablespoons peanut butter (preferably creamy)
- 3 tablespoons freshly squeezed lime juice
- 3 teaspoons brown sugar (can be light or dark, dark preferred)
- 3 teaspoons sambal oelek (ground fresh chile paste)
- 2 tablespoon reduced sodium soy sauce
Whisk all of the ingredients together, along with 3-4 tablespoons of water. Pour it over your bowls and serve.
Enjoy each Buddha bowl we just shared with you. We certainly know we will!
Looking for more healthy recipes, check out one of our favorite ways to make Pizza!! Yes we said it! Healthy Pizza!!!
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