At the beginning of each year, various food industry experts—those with a finger on the…stomach…of the masses—predict what they think will be the big food trends for that year.

If these mysterious prognosticators are correct, Buddha bowls will be big in 2017.

And what exactly are Buddha bowls? If you’re a trendy and cool young person or you just returned from a yoga retreat in Bali, you likely already know what a Buddha bowl is. But if you don’t fall into one of these categories, let us enlighten you.

Buddha bowls are hearty dishes consisting of a grain like brown rice or quinoa topped with various greens, roasted or raw vegetables, and beans. They may also include nuts, seeds, and dressings.

They have the unique honor of being both extremely healthy and insanely aesthetically-pleasing. There are a wide variety of bowls you can create: from sweet potato chickpea bowls to Korean BBQ stir-fry bowls to kale, avocado, orange, and wild rice bowls.

Interested in making your own Buddha bowl? Here are five recipes.

1. Buddha bowl with kale, avocado, orange, and wild rice

Buddha bowl with kale, avocado, orange, and wild ricePhoto credit: purewow.com

This recipe from Pure Wow is, well, pretty wow. It consists of wild rice topped with kale, avocado, orange, pomegranate, pumpkin seeds and an egg.

Makes: 2 servings
Time: 30 minutes

Ingredients
Rice:

  • 1 cup wild rice
  • 3 cups vegetable broth or water
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh mint
  • Salt and freshly ground black pepper

Topping:

  • 1 bunch kale, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • ¼ cup pomegranate seeds
  • 1 orange, cut into segments
  • ¼ cup pumpkin seeds
  • 2 hard-boiled eggs
  • Salt and freshly ground black pepper

Directions:

  1. Make the rice: In a medium pot, stir the rice with the broth (or water) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
  2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15-17 minutes.
  3. Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
  4. Build the bowls: In a medium bowl, toss the kale in with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
  5. Add 2 tablespoons pomegranate seeds, half the orange slices, 2 tablespoons pumpkin seeds and a hard-boiled egg to the top of each bowl. Season the egg with salt and pepper. Serve immediately.

2. Sweet potato chickpea bowl

Sweet potato chickpea bowlPhoto credit: minimalistbaker.com

Minimalist Baker gives us this super healthy and easy recipe. Vegan and gluten-free, it’s packed with four kinds of veggies, chickpeas (which are rich in fiber and protein) and a drool-inducing maple-tahini sauce.

Makes: 2-3 servings
Time: 30 minutes

Ingredients
Vegetables:

  • 2 Tbsp olive, melted coconut, or grape seed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 1 bundle (227 g) broccolini, large stems removed, chopped
  • 2 big handfuls kale, larger stems removed
  • 1/4 tsp each salt + pepper

Chickpeas:

  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)

Tahini sauce (optional):

  • 1/4 cup (56 g) tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin

Directions:

  1. Preheat oven to 400° F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well-coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven, flip sweet potatoes, and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a little bit more oil and season with a pinch each salt and pepper. Bake for another 4 to 5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat.
  6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  7. Prepare sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  8. To serve: Slice sweet potatoes into bite-size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  9. Best when fresh, although leftovers will keep for a few days in the fridge.

3. Spicy Buddha bowl

Spicy Buddha bowlPhoto credit: crazyvegankitchen.com

If you want a little kick in your Buddha bowl, try this recipe from Crazy Vegan Kitchen, which has roasted sweet potato, spicy maple sriracha chickpeas, sauteed spinach, red cabbage, avocado, and a delicious turmeric tahini dressing.

Makes: 2 servings
Time: 1 hour, 25 minutes

Ingredients

  • 1 cup cooked brown rice
  • 1 sweet potato, cut into large chunks
  • 1 teaspoon olive oil
  • salt/pepper
  • 1 can organic chickpeas, drained
  • 1 1/2 tablespoons sriracha
  • 2 teaspoons maple syrup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup chopped red cabbage
  • 1 cup baby spinach
  • 1 avocado, sliced

Turmeric tahini dressing:

  • 4 tablespoons tahini
  • 4 tablespoons warm water
  • 1 teaspoon maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sriracha
  • salt to taste

Directions:

  1. Preheat oven to 180 degrees Celsius. Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and put in oven to roast for 35 minutes, turning once halfway through the cooking time.
  2. While sweet potato is cooking, prepare chickpeas.
  3. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don’t burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
  4. In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
  5. Once sweet potato is cooked through, prepare your Buddha bowl by placing your rice in the bottom of a bowl and then topping it with the sweet potato, chickpeas, spinach, red cabbage and avocado.
  6. To make dressing, whisk all ingredients together. Liberally splash on Buddha bowl.

4. Korean BBQ tofu bowl with stir-fried veggies and quinoa

Korean BBQ tofu bowl with stir-fried veggies and quinoaPhoto credit: Emily Caruso for ohmyveggies.com

If you haven’t discovered Korean barbecue sauce, you’re unknowingly depriving yourself of a lot of pleasure. And this Buddha bowl is a great opportunity to introduce this magic ingredient into your life. This recipe comes from Oh My Veggies.

Makes: 4 servings
Time: 1 hour, 5 minutes

Ingredients
Sauce:

  • 1/2 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup tamari or soy sauce
  • 1 1/2 tablespoons sugar
  • 1 tablespoon sesame seeds
  • 2 teaspoons yellow miso
  • 1 teaspoon sriracha
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 (1-inch) piece ginger, grated
  • 2 teaspoons toasted sesame oil

Bowls:

  • 2 tablespoons sesame oil (or any neutral flavored, high-heat cooking oil), divided
  • 1 crown broccoli, broken into florets
  • 1 tablespoon water
  • 1 medium zucchini, sliced into half moons
  • 1 cup fresh pineapple chunks
  • 1 red pepper, cored and sliced
  • 1 tablespoon tamari or soy sauce
  • 1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
  • Cooked quinoa, shredded red cabbage, sliced green onions and sesame seeds for serving

Directions:
To make the sauce:
Whisk together all of the ingredients except the sesame oil in a small saucepan over medium heat. When the mixture comes to a simmer, reduce heat to medium-low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened—it should be thinner than regular barbecue sauce, but thicker than teriyaki sauce. Stir in the oil and set aside.

To make the bowls:

  1. Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the broccoli and stir fry for 1 minute. Carefully add the water to the skillet and cover; let the broccoli steam for about 2 minutes, until bright green and tender.
  2. Add the zucchini, pineapple, red pepper and soy sauce to the skillet. Cook, stirring constantly, 3-5 minutes more, or until all the vegetables are tender-crisp. Divide the vegetables into 4 bowls and wipe the skillet clean with a paper towel.
  3. Return the skillet to medium-high heat. Add the remaining sesame oil and swirl to coat, then add the tofu. Cook the tofu until lightly browned and crisp on all sides, turning occasionally, 8-10 minutes. Pour 1/2 cup of the Korean BBQ sauce over the tofu and toss to coat; cook 2 minutes more, until sauce has thickened and the tofu is coated. Divide the tofu into the bowls, then add the quinoa and red cabbage. Drizzle with the remaining sauce and garnish with sliced green onions and sesame seeds.

5. Cuban quinoa bowl with spicy lemon cashew dressing

Cuban quinoa bowl with spicy lemon cashew dressingPhoto credit: heatherchristo.com

Heather Christo brings us this awesome quinoa bowl with roasted sweet potatoes, black beans, avocado, greens, and a spicy lemon cashew dressing.

Makes: 2 servings
Time: 30 minutes

Ingredients

  • quinoa
  • 1 cup quinoa
  • 3 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons minced flatleaf parsley
  • 3 green onions, minced
  • roasted sweet potatoes
  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 2 tablespoons olive oil
  • pinch of cinnamon
  • kosher salt
  • black beans
  • 1 cup canned black beans, rinsed and drained.
  • kosher salt
  • smashed avocado
  • ½ a large ripe avocado
  • 2 teaspoons chopped cilantro
  • ½ teaspoon lime juice
  • kosher salt
  • 3 cups greens (i used arugula and baby spinach)
  • 1 cup cherry tomatoes, halved

Spicy lemon cashew dressing:

  • ¼ cup cashews
  • ½ cup hot water
  • 1 clove garlic
  • ⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons agave
  • kosher salt

Directions:

  1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
  2. For the quinoa:

  3. In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.
  4. While the quinoa is cooking, make the sweet potatoes:
  5. Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
  6. Warm the beans in a small pan if desired and season to taste with kosher salt.
  7. For the smashed avocado:

  8. Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
  9. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
  10. To make the spicy cashew lemon dressing:

  11. Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
  12. Drizzle the bowl with the dressing and add more as desired to taste.
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