This Chicago weather is really a pain in my a–. I mean, one day it’s 22F and snowy while the next day, it’s almost 60F and sunny! It really makes it hard for a girl to organize her closet according to the seasons. The weather also makes it challenging when I’m meal planning because I’m somebody who prefers lighter meals when it’s warmer out and heavier, warmer foods when it’s cool out. Except ice cream – I could eat ice cream in any weather. Anyway, my new favorite meal might just be this Roasted Buddha Bowl.
I’ve been seeing Buddha Bowls on Instagram for-ev-er because they are just so #TRENDY! And, of course, the colors in them are absolutely beautiful and there’s a bowl for every dietary preference. That’s the beauty of Buddha Bowls: much like a taco bar, a Buddha Bowl can be customized to your liking.
Oh, and another plus? Buddha Bowls are eaten – get this – out of a BOWL! Bowls > plates and if you disagree, maybe we shouldn’t be friends. Kay? Kay.
What the heck is a Buddha Bowl?
Anyway – I don’t have a super trendy raw-vegan Buddha Bowl for you because I don’t live on a beach or do yoga 24/7. What I do have is a hearty, good-for-your-soul-and-your-belly nourishing Roasted Buddha Bowl. It’s best served still hot and it’s an excellent weeknight dinner because it takes very little ingredients, a little bit of time, and even less brain-power.
In the recipe below for my Roasted Buddha Bowl, I included whatever I had in my pantry and fridge. But you can sub in or sub out any ingredients as you see fit. The basic Buddha Bowl equation = grains, greens (and other veggies), beans, seeds, and herbs. And then you can get a lil funky with other protein sources (tofu, seitan, chicken) and maybe some dressing (like this Cilantro dressing from Trader Joe’s).
I mean, really – GO CRAZY! Make your tummy, soul, and body happy. Make a Roasted Buddha Bowl for dinner this week!
Roasted Buddha Bowl
- 2 cups broccoli
- 1 cup baby carrots
- 1 red onion, chopped in big pieces
- 1 lb firm tofu
- 2 cups cooked grains (white rice, brown rice, quinoa)
- 1/4 cup low sodium soy
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- Optional: tangy dressing, sesame seeds, green onion
- 3 tbsp cooking oil (I use extra virgin olive oil)
- 1 can chickpeas, drained
- Seasonings for chickpeas: chili powder, cumin, dried basil, etc
For the tofu:
Mix together soy sauce, sesame oil, and garlic. Add chopped tofu to marinade and mix well. Cover and set aside (in the fridge).
For the veggies + chickpeas:
Preheat oven to 350F and line 2 baking sheets with aluminum foil. Mix veggies with 1 1/2 tbsp of oil and place evenly on baking sheet. For the chickpeas, mix well with seasonings to your liking and add to the other lined baking sheet.
Bake the chickpeas until desired doneness (for me, 25 minutes). Bake the vegetables for 30-35 minutes until desired doneness.
For the grains: Follow the directions according to whatever grain you're using. For white rice, take 1 part grain to 2 parts water (ie: 1 cup uncooked rice + 2 cups water). Bring to a boil, then cover and simmer on low for 20 minutes.
While the chickpeas, veggies, and rice are going, heat a nonstick pan or wok over medium high heat. Once heated, saute the tofu approximately 7-9 minutes.
Combine everything all pretty into a bowl: rice, tofu, roasted veggies, chickpeas. Top with optional toppings: cilantro dressing, tahini dressing, sesame seeds, chopped green onion.