Ingredients
- Purple cabbage
- Edamame
- Radish
- Broccoli
- Beans
- Avocado
- Sweet potato
- Yellow capsicum
- Cherry tomatoes
- Cucumber
- Mushrooms
- Tofu/salmon/chicken, optional
Dressing ingredients
- Soy sauce, optional
- Lemon, freshly squeezed
- Apple cider vinegar, mayonnaise, lemon juice, combined
- Hommus/tzatziki/beetroot dip, optional
Author of this recipe
Buddha Bowls are a colourful and delicious way to serve lots of goodness in one dish. I recently caught up with a foodie friend of mine, Adel, who showed me how easy it is to create four Instagram-worthy bowls, which you can read about here. Below are the steps to create your own.
Preparation
When it comes to Budddha Bowls, the trick is to keep it simple. Whether you include a grain like rice or quinoa as a base, a protein such as salmon, tofu or chicken, or keep it really easy and have vegetables only in a vegetarian, vegan-friendly Buddha Bowl, the options for these bowls are endless. If you're looking for some inspiration, we've got four stunning Buddha Bowls that will take no longer than 10-15 minutes each to create.
Asian inspired red cabbage Buddha Bowl
Base: Black rice
Protein: Honey soy marinated tofu
Vegetables:
- Purple cabbage, finely sliced, raw
- Edamame, packet, boiled from frozen
- Radish, finely sliced, raw
Dressing: Soy sauce, optional
Salmon and green vegetables Buddha Bowl
Base: Brown rice and baby spinach
Protein: Salmon fillet, pan fried and topped with dukkah
Vegetables:
- Broccoli florets, blanched
- Green beans, raw
- Avocado
Dressing: lemon wedge, squeezed
Homestyle chicken Buddha Bowl
Base: Brown rice and baby spinach
Protein: Chicken breast, pan fried, topped with dukkah
Vegetables:
- Sweet potato, cut in 1cm discs, coated in olive oil and baked
- Broccoli florets, blanched
- Yellow capsicum, sliced finely, raw
- Avocado, chunky pieces
Dressing: apple cider vinegar, lemon juice and mayonnaise.
Vegetarian Buddha Bowl
Base: Brown rice and baby spinach
Vegetables:
- Yellow capsicum, chunky pieces, raw
- Red cabbage, finely sliced
- Cherry tomatoes, halved
- Radish, cut into ¼ wedges
- Cucumber, cut into ¼ circles
- Mushrooms, cut into ¼ wedges
Dressing: apple cider vinegar, lemon juice and mayonnaise (alternatively you can you use hommus, tzatziki or beetroot dip, or a splash of citrus).
Tips from the author
If you keep the dressing aside until you’re ready to eat, the vegetables will stay fresh and delicious, which is perfect if you want make-ahead Buddha Bowls.