There’s a certain charm about Buddha Bowls that has won me over time and again. On hectic days or lazy evenings, it’s my go-to for a nourishing and fuss-free meal.
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Buddha Bowls
The Simple Joy of Buddha Bowls
There’s a certain charm about Buddha Bowls that has won me over time and again. On hectic days or lazy evenings, it’s my go-to for a nourishing and fuss-free meal. In its essence, a Buddha Bowl is all about balance – and I’m not just talking about nutrition. It’s the balance of effort and reward, simplicity and flavour, freshness and comfort.
Why do I love starting my week with these bowls? For one, they make for a fantastic Meatless Monday dinner. Beyond that, they set the tone for my week’s meals, filling my refrigerator with delicious ingredients like kale, chickpeas, and broccolini. These leftovers effortlessly integrate into my breakfasts, lunches, or snacks, ensuring that no food goes to waste and every meal is packed with nutrition.
What about versatility? The base recipe I’ve shared can be tailored endlessly based on what’s available in your pantry or what your taste buds are craving. Fancy some extra protein? Toss in some tuna or poached chicken. Want a pop of colour and crunch? Add avocado slices or edamame. And if you’re looking for a hint of heat, those sliced radishes will do the trick.
This Buddha bowl recipe can be made vegan-friendly if a vegan-friendly yoghurt is used.
The spiced chickpeas are a game-changer. They bring a hint of warmth and a burst of flavour, perfectly complemented by the creamy coolness of the tahini yoghurt dressing. It’s this delightful interplay of ingredients that makes every bite interesting.
In a nutshell, Buddha Bowls are more than just a meal. They’re a way to bring together varied ingredients in a harmonious blend, ensuring you get a bit of everything – taste, nutrition, and satisfaction. So the next time you’re thinking of what to make for dinner, give these bowls a shot. They might just become your next favourite thing!
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Nellie
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Buddha Bowls
Buddha Bowls
Equipment
- 1 Baking tray
- 1 Frying pan
Ingredients
- 40-60 ml of extra virgin olive oil or melted coconut oil
- 1 red onion sliced
- 2 medium sized sweet potatoes peeled & cut into large cubes
- 1-2 bunches of broccolini sliced lengthways
- 3 large handfuls of kale or silverbeet or Tuscan kale cavolo nero, washed spines removed and roughly chopped
- Sea salt
- Freshly cracked black pepper
- Optional extras – tuna poached chicken, avocado slices, edamame, sliced radish, poached eggs and more.
Spicedchickpeas
- 2 x 400g tin of chickpeas drained, rinsed and drained again
- 2 tablespoons Cobram estate extra virgin olive oil
- 1 teaspoon ground cumin toasted
- 1 teaspoon ground coriander toasted
- ¼ teaspoon chilli flakes
- 1 teaspoon ground turmeric
- 1 large clove garlic crushed or very finely chopped
- ¼ teaspoon ground ginger
- 1 teaspoon smoked sweet paprika
- A good pinch Murray river sea salt
- 1 lemon zested (reserve the juice for the dressing)
Tahini Yoghurt
- ½ cup natural or Greek yoghurt
- ¼ cup tahini paste
- Juice of 1 lemon
- Sea salt
- 2-3 Tbsp hot water to thin
Instructions
- Preheat oven to 200oC fan forced. Peel and cut the sweet potatoes into large cubes. Place the sweet potatoes and sliced onions on a lined baking tray.
- Drizzle with approx. 1-2 tablespoons of oil (20-40 ml).
- Bake for 15 minutes, then toss the sweet potatoes & onions well & cook for a further 10 minutes. Add the sliced broccolini & drizzle with a bit of oil and season with a pinch each salt and pepper. Toss well so it takes in some of the lovely pan flavours. Note - if the broccolini has large stems, these can be sliced or chopped into smaller pieces so they cook evenly within the cooking time.
- Bake for 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes. Remove tray from oven.
- Meanwhile, pat dry the chickpeas with some paper towel.
- Place chickpeas in a pan & add the extra virgin olive oil and all the spices & seasoning. Mix to combine well.
- Cook over a low-medium heat for 8-10 minutes, stirring often. If they are popping out of the pan, your heat needs to come down. 10 minutes over low-medium heat is pretty accurate. Remove from heat and set aside.
- To make the tahini yoghurt dressing, mix the yoghurt with tahini and lemon juice and season with salt, to taste. Add just a little hot water until a pourable sauce is formed. Set aside.
- To serve, divide the vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best enjoyed straight away although leftovers will keep for a few days in the fridge and can be added to other meals throughout the week.
Notes
Nutrition
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