Grain-free Veggie Buddha Bowl

Prep time: 10-15 minutes Serves: several

This recipe is so easy, I’m not writing a recipe! It’s the type of bowl that helps you use up what you have in your fridge. It’s very forgiving and, can be different for each person at your table.

A traditional Buddha bowl has some sort of grain as its base: rice or quinoa would do. If you have either of those on hand, feel free to use leftovers or make some fresh. Heck, if you have leftover noodles, you can use those, too! If not, go for the grain-free version you see in my photo.

I have decided to start my bowl with a layer of rucola (also known as rocket, or arugula) and then I’ve added thinly sliced carrot, chopped red pepper, chunks of perfectly ripe (lucky!) avocado and some drained and rinsed chickpeas. Any or all of these ingredients can be substituted with other things you may have on hand: corn, olives, cooked chicken or other leftover meat or fish, black beans, green onion, courgette, celery, sundried tomatoes and feta…. see, there’s lots you can do to make this to your liking.

I have added a very simple and easy dressing on the side. Use a jar to mix: 2 Tbsp tahini, 2 Tbsp olive oil, 1 tsp Dijon mustard, and the juice of half a lemon. A pinch each of salt and pepper, give the jar a shake, and you’re good to go to drizzle as much as you like on the Buddha bowl. (You can adjust the quantities of each of these ingredients to your taste.)

So that’s it! A few ingredients. Fast. Simple. Delicious! Check out my YouTube channel to see a demonstration of this easy to put together dish.

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