“Buddha Bowl” can mean different things depending on who you’re asking, but for me, it is a one-dish meal consisting of rice or some other grain, roasted and/or raw veggies, a sauce or dressing and some type of protein.
My Bangin' Buddha Bowl is packed with varying flavors and textures which make for a satisfying meal.
Ingredients
For the Rice:
- 2 cups uncooked jasmine rice
- 3 ½ cups water
- 1 tsp salt
For the Roasted Chickpeas:
- 2 cans chickpeas drained
- 2 tbsp olive oil
- 2 tsp lemon juice or apple cider vinegar
- 1/4 cup soy sauce
- 1/2 tsp salt
For the Miso Butter Roasted Turnips & Sweet Potatoes
- 1 large sweet potato peeled seeded and cut into ¼ inch chunks (about 2 cups)
- 6 turnips peeled and cut into ¼ inch chunks (about 3 cups)
- 1 tbsp melted butter
- 1 tbsp olive oil
- 1 tbsp Miso
- 1 tbsp honey
- ¼ tsp cayenne
- ¼ tsp sea salt
For the Cabbage with Sesame Soy Dressing:
- 8 oz cabbage ~1 small cabbage, chiffonade
- ¼ cup rice vinegar
- Juice from 1 lime ~2 tbsp
- 2 tbsp honey or maple syrup
- 4 tsp soy sauce
- 1 tsp salt
- 1 clove garlic minced
- ¼ cup olive oil
- 2 tsp toasted sesame oil
Instructions
For the Rice:
- Add all the ingredients for the rice, to a rice cooker or pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 15-20 minutes until done.
For the Chickpeas, Sweet Potatoes & Turnips
- Preheat oven to 375°F
- Prepare two baking sheets with parchment paper. In a bowl, whisk the olive oil, lemon juice, soy sauce and salt. Toss with the chickpeas. Spread on one of the prepared baking sheets.
- Using the same bowl, whisk the melted butter, olive oil, miso and salt. Toss with the sweet potatoes and turnips. Spread on the other prepared baking sheet.
- Place both sheet trays in the oven.
- Roast the chickpeas for about 15 minutes, until liquid is absorbed (chickpeas will still be tender, not crunchy).
- Remove from the oven and set aside for later.
- Allow the sweet potatoes and turnips roast for an additional 10-15 minutes, turning once until tender and golden.
- Remove from the oven and set aside for later.
- While the veggies are roasting, prepare the cabbage slaw.
For the Cabbage:
- Whisk together all ingredients EXCEPT olive oil and sesame oil.
- Slowly add both oils and whisk until combined. Set aside 1/3 cup of the dressing for drizzling on top of the bowl once it is assembled.
- Pour the remaining dressing over cabbage and mix well.
To assemble to bowls:
- Put the rice in the bottom of a bowl.
- Top with cabbage, roasted veggies and chickpeas. Drizzle reserved dressing over the top of the bowl. Garnish with sesame seeds and sliced scallions.
Notes
* NOTES- you can use any root vegetables for this bowl; butternut squash, sweet potatoes, parsnips, turnips, carrots etc. Use whatever you have on hand!
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