Blissful Buddha Bowls
I’m enjoying having a variety of different foods, both warm and cold for lunch as an alternative to soups, salads and sandwiches. A friends introduced me to the concept of Buddha bowls. This have have become popular for those seeking nourishing and satisfying meals, and are not only a feast for the eyes but also a wholesome blend of flavours, textures, and nutrients.
Buddha bowls get their name from the Buddha’s round belly.
Originating from the concept of Buddhist monks walking around with bowls and collecting food as donations, Buddha bowls are characterised by a colourful assortment of vegetables, grains, proteins,and toppings, typically served in a bowl. The beauty of Buddha bowls lies in their versatility and you can tailor them to suit your taste preferences and ingredient availability.
Buddha bowls are more than just a meal - they're a celebration of nourishment, creativity, and mindfulness.
Base: Start with a nutritious base such as quinoa, brown rice or couscous. These provide a foundation of complex carbohydrates and fibre to keep you feeling full and satisfied.
Vegetables: Load up your bowl with a variety of colourful vegetables for a boost of vitamins, minerals, and antioxidants. Think roasted sweet potatoes, crunchy peppers, juicy tomatoes, mixed greens or steamed broccoli.
Protein: Include some protein such as egg, chickpeas, mixed beans, grilled chicken, tempeh, or edamame beans.
Healthy Fats: Add a touch of richness with healthy fats from sources like avocado slices, olives, nuts, seeds, or a drizzle of tahini or olive oil.
A rough guide is to fill half the bowl with the vegetables, a quarter grains and a quarter protein. Aim for a mix of colours and textures to ensure a diverse range of nutrients by incorporating both raw and cooked ingredients.
Namaste and bon appétit!
A selection of some of my creations! I’ve used couscous, brown and basmati rice for my base. Proteins shown include tuna, halloumi, egg, feta. My vegetable selection features avocado, tomatoes, edamame beans, sugar snap peas, broccoli, roasted sweet potato, butternut squash and spinach leaves. I use hoummus like a dressing,
