Build-Your-Own Buddha Bowl

The ultimate Buddha bowl recipe, featuring cooked brown rice, steamed and raw veggies, avocado and an addictive carrot-ginger sauce. #vegan #vegetarian

It’s a crazy time to be alive, isn’t it? So much is happening that I can hardly wrap my head around. Sometimes I worry that I’m being negligent by not mentioning major world events here, let alone personal events. At the same time, I’ve always wanted this website to be a safe refuge and a mostly-happy place. I want it to be a destination and a healthy escape. Cookie and Kate is where food is delicious and approachable and good for you, too.

Plus, we always have to eat. To that end, I’m sharing a colorful recipe that has been slowly taking shape in my kitchen over the past few months. I’ve seen “Buddha bowls” all over the internet and menus lately, so I set out to make one. What are they, though? How did ambiguous-whole-grain-and-veggie-bowls-with-tasty-sauce all become abbreviated as “Buddha bowls”?

ingredients

I found some guidance in Katherine’s article on Epicurious. Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day. Katherine also mentioned that Buddha bowls are similar to macrobiotic (macro) bowls with whole grains and steamed or raw veggies.

I created this versatile bowl with those factors in mind. The base of the meal is brown rice with steamed edamame and vegetables, which all cook together in one pot (this would actually be a super easy meal in itself). For the vegetables, you can choose from snap peas, snow peas or broccoli. If you have another favorite vegetable that steams well, I bet it will work, too.

Continue to the recipe…

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