This, right here, is a bowl of feel-good-food.
100 % whole foods. Vegan. Dairy & gluten free. Packed full of flavor.
In case you haven’t tried one of these amazing concoctions yet, they’re lovingly known in the foodie world as Buddha Bowls.
Buddha bowls are usually composed of the following:
- a base of whole grains
- roasted sweet potatoes and/or other tasty veggies
- some type of greens
- a delicious creamy dressing
The beauty of Buddha Bowls is their endless customization.
You can use whatever grain you love – quinoa, brown rice, barley, wheat berries, wild rice, millet…. seriously, anything!
Then you get to choose your absolute favorite hearty veggies and prepare them in your favorite way possible.
Load all these yummy components into a bowl and top with a delicious creamy dressing (often tofu or tahini based), and you have yourself a Buddha Bowl.
My vegan version of a Buddha Bowl is pretty freaking awesome.
It has sweet and savory notes from the roasted sweet potatoes and earthy mushrooms, a pop of garlic from the sautéed greens, and amazing herb-y freshness from the tofu dressing.
This meal-in-a-bowl is as satisfying as it is nourishing.
And as intimidating as they might look, Buddha Bowls are actually pretty easy to prepare.
There are a lot of steps to preparing the individual components, but once they’re done, you literally just throw everything into a bowl.
Plus, since you make all the components separately, you have awesome leftovers for later in the week.
You can add the sweet potatoes to salads, top the greens with fried eggs in the morning, and use that creamy dressing on wraps and pitas.
Yay for re-purposed ingredients!
Hope you enjoy this delicious recipe 😀
Vegan Buddha Bowl
- 1 cup uncooked quinoa
- 2 cups water
- 1 lb frozen greens kale, spinach, collard, chard, or a blend
- 11 cloves garlic, peeled and thinly sliced 1 clove set aside
- 8 oz sliced white button mushrooms
- 2 small sweet potatoes, peeled & diced into ½ inch cubes
- 1/3 cup olive oil, divided
- kosher salt
- ground black pepper
- 8 oz silken tofu
- ¾ cup tightly packed mixed fresh herbs I used a blend of basil, parsley, & chives
- juice of 1 lemon, divided
- 2 teaspoons white wine vinegar
Prepare the quinoa:
Heat a light drizzle of olive oil in a medium saucepan over medium heat. Add the quinoa and sauté, stirring frequently, until toasted and slightly golden brown. About 5 minutes. Add the 2c water to the pan & bring to a boil. Cover, reduce the heat to low, and cook at a gentle simmer for about 15 minutes, until the quinoa is tender with little spirals visible on the grains, and the water is absorbed. Turn off the heat & let sit, covered, for 5 minutes. Remove the lid & fluff with a fork. Set the quinoa aside.
Prepare the Sweet Potatoes:
When the oven is preheated, spread the diced sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Season well with kosher salt & ground black pepper, and toss to coat evenly. Roast in the oven for 15 minutes, until golden and tender. Remove from the oven and set aside.
Prepare the Greens:
Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-heat. Add the 10 cloves of garlic (reserving 1 clove for the dressing), and cook, stirring frequently, until tender, about 5 minutes. Adjust the heat as needed to make sure the garlic does not burn, or else it will become extremely bitter. When the garlic is tender, increase the heat to medium and add the frozen greens. Sauté, stirring frequently, until cooked through, about 10 more minutes. Transfer the greens to a separate bowl & season with salt & the juice of ½ lemon. Wipe out the skillet with a dry paper towel and return to the stove.
Prepare the Mushrooms:
In the same pan that you cooked the greens, add another two tablespoons of oil and return to medium-high heat. When the oil is shimmering, add the mushrooms & sauté, stirring only occasionally, until nicely golden brown on both sides, about 15 minutes. Season with salt & pepper, remove from pan, & set aside.
Prepare the Sauce:
Add the tofu, fresh herbs, juice of ½ lemon, 1 clove of garlic, and white wine vinegar to a mini food processor or blender. Blend until smooth, adding more water as needed to reach a creamy texture. Season with salt & pepper to taste.
Assemble your Buddha Bowl:
When all the components are ready, it’s time to assemble your Buddha Bowl! Start with a base of quinoa in each serving bowl. Top with sautéed greens, mushrooms, and sweet potatoes, and top with a liberal dollop of creamy herbed dressing.
I love baked potatoes.
They’re comfort food to me.
We ate them all the time growing up, usually topped simply with butter, salt, and pepper (and sometimes sour cream).
These days, I’m all about upgrading the humble baked potato.
There’s so much more than a simply baked russet! Red waxy potatoes are deliciously creamy when baked, as are potatoes of all colors of the rainbow.
This newest spin highlights the earthy flavor of the potato with fresh rosemary and creamy manchego cheese.
I love how red potatoes are a little smaller than russets. They’re the perfect portion 🙂
Their creamy texture & delicate skin makes them super easy to eat, & they pair perfectly with minimalist toppings.
So, manchego cheese is pretty awesome.
It’s a semi firm Spanish cheese which got its name because it was traditionally made from the milk of sheep who grazed on the plains of La Mancha.
Ooo the plains of La Mancha!
Anyways, I love it because it has a yummy creamy mild taste & melts perfectly.
For these baked potatoes, I simply topped them with a pat of butter, wisps of manchego cheese, minced fresh rosemary, and a sprinkle of fresh cracked black pepper and flaky maldon sea salt.
The result: a simple side dish that tastes oh so gourmet.
Rosemary Manchego Red Potatoes
- As many small red potatoes as you’d like
- A drizzle of olive or grapeseed oil if you’re cooking them in the oven
- Pats of salted butter preferably grass fed
- Shredded Manchego cheese, for sprinkling
- Minced fresh rosemary, for sprinkling
- Fresh cracked black pepper
- Flaky Maldon sea salt
Cook the potatoes to your liking. The fast way is to prick them with a fork & cook them in the microwave using the “potato” setting. The longer way is to rub them with olive oil & bake in the oven at 400 degrees Fahrenheit for roughly 45 minutes, or until a knife can be inserted smoothly into the center with no resistance. The time will vary depending on the size of your potato.
The microwave will produce soft potatoes, while the oven will give the potatoes a crispy flaky skin. I like both ways, it just depends what you’re in the mood for, and how much time you have!
Once the potatoes are cooked, use a knife to cut an “X” shape into them & open them up. Use a fork to mash them flat on your plate. The potatoes should have a star-like shape.
Once the potato is flattened, spread a pat of butter over the top of each & let it melt into all the crevices. Sprinkle with plenty of shredded Manchego cheese & fresh minced rosemary. Season well with fresh cracked black pepper & flaky Maldon sea salt. Enjoy immediately!
Take some lettuce, place it in a bowl.
Top with your favorite protein, veggies, nuts, fruits, & cheese.
Drizzle with homemade dressing.
Congratulations. You just made dinner.
Seriously! Dinner doesn’t have to be a long drawn out affair every night.
Sometimes the simplest dinners are the most enjoyable ones.
Like this Rosemary Blue Cheese Chicken Salad.
It comes together in twenty minutes. Less time than it would take to grab dinner or order takeout!
Plus, who doesn’t want bites of creamy blue cheese dressing, crispy chicken pieces, sweet & salty nuts & cranberries, and tender fresh lettuce?
It’s a party in a bowl, people.
If you feel intimidated by dinner, this salad is a great place to start.
Easy recipe, big flavor.
Rosemary Blue Cheese Chicken Salad
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Drizzle of olive oil or other cooking oil
- ¾ lb mixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
- 1 cup walnut pieces
- ½ cup dried cranberries optional
For the dressing:
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons sour cream
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup crumbled gorgonzola cheese
Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
Pour half of the dressing over the lettuce & toss to combine.
Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!