(Inside: A simple, fun lunch idea: Roasted Vegetable Buddha Bowl. Perfect for a quick lunch at home on the weekends, it’s light, simple and really healthy. I mean, who doesn’t love a whole bunch of roasted veggies?!)
Named after a spiritual guru, Buddha Bowls, are in every sense just perfect for your body and soul.
A Buddha bowl will generally contain raw or roasted vegetables, fruits, grains like quinoa or rice, and beans.
They can be topped with just about any dressing or a special sauce.
Most likely the sauce is spicy or of an Asian origin.
Sometimes you can find the Buddha bowl topped with nuts or seeds.
Other styles might include crispy wontons, tortilla chips, and even seaweed.
While most Buddha bowls you will find without meat there are some versions with fish, chicken, and even a lean ground beef for say a taco bowl.
These bowls are fun to make.
They are so appetizing to the eye.
Those colors and flavors will have begging for another Buddha bowl.
Chickpeas, mango, avocado, and even a sunny side up egg can go in your Buddha bowl.
The possibilities are truly endless.
One of my favorite bowls is this Roasted Vegetable Buddha bowl.
Generally because I always have carrots and bell peppers on hand.
They are easy to roast and get so sweet when you do.
Plus who doesn’t love the colors or a red, orange, or even yellow bell pepper in your bowl.
Just makes eating that much more delightful.
After you try our recipe here we would love to know what you would put in your Buddha bowl.
Roasted Vegetable Buddah Bowl
A simple, fun lunch idea: Roasted Vegetable Budda Bowl. Perfect for a quick lunch at home on the weekends, it's light, simple and really healthy. I mean, who doesn't love a whole bunch of roasted veggies?!
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 4 to 6 sunburst tomatoes
- 1 yellow bell pepper; sliced
- 2 spring onions; sliced
- 10 baby carrots
- 1/2 avocado; sliced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
In a sauce pan, add two cups water to one cup quinoa. Add salt. Bring to a boil and reduce to low. Simmer for 15 minutes or until quinoa is done.
Place yellow bell peppers, carrots, and tomatoes on a baking sheet with foil/parchment paper. Drizzle olive oil over the top. Salt vegetables with sea salt. Broil on high for 15 minutes.
Place quinoa in two bowls. Top with avocado, spring onions, and roasted vegetables.
Hey, and don’t forget to pin this, you know–so you have the idea the next time you’re craving a bowlful of eye candy.
ITEMS TO MAKE THIS BUDDHA BOWL: