Dinner,  Lunch,  Salads,  Vegan

Buddha Bowls

Buddha Bowls are one of my favourite ways to eat. They are customizable, adaptable and so filling. In the warmer months of the year, I really enjoy fresh foods, things that are lightly cooked, if at all. And then in the cooler months, I crave warm and comforting foods. Buddha Bowls fit both categories because of their versatility.

To begin, pick your protein-rich base. I usually use quinoa or brown rice for this. Sometimes a mix of the two.

Next I like to add green or purple cabbage. You could also use any type of lettuce or spinach instead.

Now I top with the rest of my ingredients. Depending on what I’m in the mood for, this can vary a lot! Things like cucumber, tomato, black beans, corn, sprouts or carrots all work great if you’re going for a more salad/raw type bowl!

In the bowl pictured in this post I was craving some warmth in my bowl. So I roasted yams and sauteed mushrooms, peppers and onions.

I will always add avocado on top for my intake of healthy fat.

Then I like to sprinkle over top with hemp hearts for some omega-3’s as well as extra protein.

Use your favourite dressing over top to finish!

My go-to:

  • olive oil
  • apple cider vinegar
  • garlic
  • pepper
  • dijon mustard
  • squeeze of lemon juice
  • nutritional yeast

So good!!

Buddha Bowls allow for such versatility depending on what your body is craving – that’s why I love making these. They are protein packed and have a variety of carbs, fats and vegetables.