This trending vegetarian dish offers a full belly and a full protein.
The basic Buddha Bowl consists of a grain, a green and a bean, and is usually accompanied by a tasty dressing. Because of the combination of grains, greens and beans you’re getting a bowl full of complete proteins – all the essential amino acids that your body can’t make alone will be provided. This meal also takes care of a whole host of macro and micro nutrients too, determined more precisely by the combos you pick.
FARM FRESH BUDDHA BOWL
1 small-medium sized butternut squash, peeled
2 tablespoons olive oil, divided
1 1/2 cups uncooked brown rice
1 1/2 cups green kale torn from stems and lightly packed
1/2 cup cilantro
1 shallot, cut in half
1/2 cup water
2 cups broth
1/4 head red cabbage
4 tablespoons pepitas* (optional)
Preheat the oven to 375 degrees. Remove the seeds from the butternut squash and cut the squash into 1-inch chunks. Spread them out on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 20 minutes or until fork tender. Remove from the oven.
Meanwhile, in a blender or food processor combine the kale, cilantro, shallot and water and process until combined.
Thinly slice the cabbage using a mandoline or very sharp knife.
In a large pot, heat 1 tablespoon olive oil over medium heat. Pour in the rice and stir to coat in the oil. Once the rice starts to toast, about 1 minute, pour in the kale mixture and stir to combine. Add in the broth and bring to a boil. Once the mixture begins to boil, cover and turn the heat down to a simmer. Cook the rice 35-40 minutes or until tender. Remove from the heat and let stand 10 minutes. Fluff with a fork.
To assemble your four Buddha bowls, place the rice in a large bowl. Arrange the roasted butternut squash on the rice. Add the cabbage and 1/4 of the avocado to each bowl. Garnish with cilantro and pepitas if desired or add your favorite hummus.
GREEN GODDESS BUDDHA BOWL
1 pound broccolini or 10 cups of broccoli florets
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup pepitas*
Preheat oven to 375°F. Toss broccoli with 2 TB oil, 1/4 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet and roast until charred and tender, 15–20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let eggs cool before peeling.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2 minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp salt, and 1/2 tsp pepper in a food processor until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 TB oil, 1/4 tsp salt, and 1/4 tsp pepper in bowl. Divide among serving bowls. Top with avocado slices, pepitas, and remaining 2 TB herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.
*Pepitas are toasted pumpkin seeds or other squash/cultivar seeds.