My Favorite Buddha Bowl
I write about all kinds of food, and cooking styles, but you never realize how ignorant you are, until you get smacked in the face with facts. I knew I needed more education, when I discovered that vegan and plant-based diets were two different things! It was time to step-up and get wise.
Now I’m nearly done with my course on Plant-Based Nutrition from Cornell University. I’ve been enjoying it so much that I’m actually dreading it ending. I’ve learned a lot and incorporated two plant-based meals into my diet, each day. It’s not as tough as you might think, and this is one of the most delicious meals I make for lunch.
I’m a big believer in food prep, so I do a lot of my cooking ahead of time. If I have the oven on for one meal, I am likely to toss in a sheet pan of veggies for another meal. It’s a big time saver, especially for lunches. If you have these things prepped in advance, it makes pulling together a lunch a snap! I made the zucchini slices ahead of time, and also made the chickpeas two days before I used them. They kept in the refrigerator beautifully.
You can pack this directly into a take-along lunch container, or in a few bowls you can cover and keep in the refrigerator. This is my current favorite combo, but you can swap out whatever you have handy.
My Favorite Buddha Bowl
A handful of Spinach Leaves
3 thinly sliced Sun-dried Tomatoes
1 Bell Pepper Half, sliced (your choice of color)
3 Grilled Zucchini Slices (Season with Oregano, Salt and Pepper)
3 Tablespoons Roasted Chickpeas (mine were tossed with Cumin and Onion Powder)
½ cup cooked Barley (see other grain choices below)
Handful (about 1/3 cup) Alfalfa Sprouts (or any micro-green you like)
I cooked up some Barley that I will used in a few different recipes this week and portioned out what I needed for this lunch. If you get Chinese take-out, and have leftover Brown Rice, that is a great time saver.
I used a grill pan to cook up my Zucchini strips. I seasoned all the slices with oregano, salt and pepper, then seared them on the frill pan, flipping once for about 3 minutes per side. Set them aside to cool before rolling up the ones needed. The rest can be refrigerated for another dish, or you can make several bowls in advance.
I rinsed, and drained, a can of chick peas and put them in a small bowl. I added a teaspoon of Cumin, ½ teaspoon of Onion Powder with some salt before toasting in a 350-degree oven, for 25 minutes. They are lightly crunchy and tasty!
Assemble the prepared ingredients into your lunch bowl. There isn’t much slicing and dicing, and you can easily do these bowls the night before.
Choose the salad dressing you prefer, but I always make my own. This recipe below is done in two minutes if you have a blender, or food processor.
Tahini Salad Dressing
½ cup Tahini Sauce
1 Garlic Clove
1 Lemon, juiced
¼ cup of Water
Salt and Pepper to taste.
Blend until smooth. It makes enough for several large bowls, or four small ones.
Extra Flavor: Want it herby? You can add some Parsley, Basil or Cilantro into the blender before mixing.
Whole Grain Options: You can swap out Barley for Bulgar Wheat, Brown Rice, Wild Rice, or Quinoa. Use what you like, and what you are likely to have around.