Where did the term BUDDHA BOWL originate from anyway?
Some sources say the concept is thought to emulate the way Buddhist monks would walk around with a bowl and accept small portions of food from people, while other sources claim that the term BUDDHA BOWL refers to a healthy, balanced overloaded bowl – which is thought to resemble the rounded belly of the laughing Buddha.
You may have also heard the term Nourish bowl or Grain bowl or Power bowl. Whatever you want to call this just know that we are packing in a lot of NUTRITION and FLAVOUR into one bowl and topping it off with a mouthwatering sauce!
Loaded with veggies, fibre and protein packed chickpeas this Buddha bowl is healthy, satisfying and definitely a feast for all the senses with the array of colours, favours and textures. Ready in just 30 minutes this bowl can be enjoyed as a delicious plant-based option for lunch or dinner and perfect for meal prep complete with a fabulous sauce that you’ll want to add on just about everything! Customize the ingredients to suit your preference or whatever is in your fridge at the moment, there really are no rules!
ASIAN INSPIRED BUDDHA BOWL
Serves 2 – 3
INGREDIENTS BUDDHA BOWL:
- 2 small, sweet potatoes
- 540 mL can chickpeas (drained, rinsed, and patted dry)
- 200 grams dry rice vermicelli noodles (very thin rice noodles less than 1MM)
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced red bell pepper (approx 1 pepper)
- ½ bunch fresh cilantro
- 1 – 2 green spring onions
- 1 ripe avocado
- 2 Tbsp olive oil (or avocado oil)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp sea salt
- ¼ tsp cayenne pepper, optional
- ½ cup cashews (or sesame seeds/peanuts)
- 1 lime, cut into wedges for serving, optional
INGREDIENTS PEANUT SAUCE:
- 1/2 cup natural unsalted peanut butter (or nut/seed butter of choice)
- 3-4 Tbsp. fresh lime juice (approx. 2 limes)
- 2 Tbsp. Tamari sauce (or soy sauce)
- 2 Tbsp. pure maple syrup
- 2 Tbsp. fresh ginger, grated or finely minced
- 1-2 garlic cloves, grated or finely minced
- 1 Tbsp. fish sauce
- 1 Tbsp. pure sesame oil
- 1/3 – ½ cup warm water, as needed
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
Wash the sweet potatoes and cut into ½ inch cubes leaving the skin on, then add them to one side of the sheet pan. Drain and rinse the chickpeas, then lay them out onto a clean dish towel and pat dry to remove any excess water, then add them to the other side of the sheet pan. Drizzle the sweet potatoes and chickpeas with olive oil and season with paprika, garlic powder, cumin powder, salt and cayenne pepper if using. Toss to coat and then spread evenly across the pan. Bake for 15 – 20 mins or until the sweet potatoes are tender and chickpeas are slightly crispy.
While the sweet potatoes and chickpeas are roasting, set a kettle to boil water for the rice vermicelli noodles. While the water boils prep the veggies for the Buddha Bowl. Finley slice the cabbage and peppers, chop the green onions, roughly chop the nuts, wash and chop the cilantro. Set each of the ingredients aside until ready to assemble, reserving the avocado until the end to prevent browning.
TO COOK THE NOODLES: Add the dry noodles to a large bowl and cover with boiling water. Let the noodles soak for 1 – 2 minutes until al dente (or according to package instructions). Drain and rinse the noodles under cold water, then shake off any excess water and add the noodles back into the bowl with a drizzle of sesame oil and stir to coat.
TO MAKE THE SAUCE: Combine all the ingredients for the sauce (except for the water) in a large measuring cup or jar and whisk to fully combine. Add warm water as needed 1 tablespoon at a time, until desired consistency is reached. NOTE: The mixture may seize up and thicken at first but continue adding warm water a little at a time and whisking until creamy and smooth.
TO ASSEMBLE THE BUDDHA BOWL: Add the noodles to the center of the bowl, then arrange the veggies and the chickpeas around the noodles and top with sliced avocado, chopped green onions, chopped cilantro and chopped cashews. Drizzle with the peanut sauce and Enjoy!
MEAL PREP TIP: Once prepared, these buddha bowls will store in the fridge for up to 5 days. For optimum freshness store each ingredient separately and assemble when ready to enjoy!