I’m not sure if there is a specific recipe for a Buddha bowl
but in our galley it lends itself to all sorts of options…
completely vegan, vegetarian with or without tofu
or with animal protein or fish added.
The rice can be cooked in 15 minutes in a pressure cooker.
The sweet potatoes can be grilled on skewers on your barbecue
or as I did this time, tossed in some oil (a splash of sesame oil added is great),
seasoned and roasted on the grill in a foil packet.
And speaking of pressure cooker, they can also reach a cooked perfection this way in three
that’s what I said , three minutes.
1 can black beans, drained
2 cups cooked brown rice (quinoa or other grains could be subbed)
2 sweet potatoes, peeled, cubed and roasted until soft but not mushy
1 roasted red pepper, chopped
1/4 cup chopped onions
1 ripe avocado, pitted and cut into large chunks
Handful of parsley, roughly chopped
Creamy Carrot Ginger Dressing (see recipe below)
Greek yogurt or sour cream
and sesame seeds to garnish
How you arrange your bowl is up to you.
I placed 2 spoonsful of rice in each bowl,
tossed black beans, onion and parsley together and scooped over rice,
then arranged the rest over all,
adding a spoonful of yogurt and a healthy drizzle of dressing.
CREAMY CARROT GINGER DRESSING
1/2 cup chopped carrots
1 large clove garlic
2 tbsp pickled ginger
1/4 cup carrots juice
2 tbsp tahini
2 tbsp rice vinegar
1 tbsp Bragg seasoning or soya sauce
2 tsp sesame oil
1/4 cup grapseed oil or other neutral oil
Place carrots, garlic, ginger, tahini,
vinegar and Bragg in a bowl and puree
in a blender until no chunky bits remain
Gradually add the oils and blend until creamy smooth