What is a Buddha bowl?
A Buddha bowl is named for its big, round Buddha belly shape. A “Buddha bowl” is defined differently by different people (they are sometimes referred to as glory or hippie bowls). Let’s define it here as a one-dish meal consisting of whole grains, veggies, and protein topped with nuts, seeds, and perhaps a dressing.
Whole Grains – Add your favorite whole grain to your buddha bowl. Think of it as the ‘base.’
Lean Protein – Consider high protein and think less about the calorie count. Classic Buddha bowls are vegan (plant-based), but you have the option to add in some animal protein to your Buddha bowl if you would like.
Vegetables – Vegetable options are endless and one of my favorites parts of a Buddha bowl! You can use any veggie that is leftover in your fridge or theme your Buddha bowl (Mexican, Asian, Thai, etc.) by the vegetables you add ( decide on what direction you’re going to take your Buddha bowl based on what veggie you choose). You can’t go wrong with roasted sweet potatoes with any Buddha bowl themed ingredients.
Nuts/Seeds/Dressing – You can add crunch and more flavor to your Buddha bowl with nuts, seeds, and dressing. The ingredients I usually add to my Buddha bowls release juices that don’t require adding a dressing but go for it if you prefer. This recipe includes crunchy chickpeas which act like “nuts and seeds.” Any nut or seed will do, so experiment with your favorites.
I added fish to this Buddha bowl which takes it out of the vegetarian classification, however, this recipe served without adding fish also makes a great Buddha bowl.
- 2 cups diced peeled sweet potato (from 2 medium potatoes)
- 1-2 cups broccoli (from about 1 bunch)
- 1 cup tomatoes, chopped
- 1/4 cup red onion, chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), drained, and rinsed*
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 medium-sized ripe avocado, halved and cubed
- 1 3⁄4 teaspoons kosher salt, plus more for seasoning
- 1⁄2 teaspoon black pepper, plus more for seasoning
- 2-3 teaspoons olive oil (or more as needed)
- Pre-cooked rice (brown, or white), or quinoa
- Hot sauce
- Preheat the oven to 400°F.
- Place the sweet potatoes and Broccoli on a large rimmed baking sheet. Drizzle with the extra-virgin olive oil, and sprinkle with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon black pepper. Roast for about 15 minutes. Remove and cover with aluminum foil; set aside.
- Toss the chickpeas, cumin, chili powder, garlic, and 1⁄4 teaspoon of the salt in a large bowl.
- Heat oil in a skillet over medium heat. Add the chickpea mixture, and cook, stirring often, until the chickpeas have a nice crunch (about 10 to 15 minutes).*
- If using rice or quinoa, divide between 2 bowls. Top evenly with the roasted veggies, chickpea mixture, red onion, tomato, and avocado.
- Drizzle each serving with about 1 teaspoon olive oil, and, if desired, hot sauce. Season with salt and pepper, and serve immediately.
- *You can substitute packaged chickpeas snack and eliminate cooking the canned chickpeas. The packaged chickpeas are also already seasoned so you can eliminate seasoning them with cumin and chili powder.