What is a Buddha Bowl?
I guess there is no one definition of a Buddha bowl, also known as a “glory bowl” or a “hippie bowl.” I think of it usually as a hearty, one-dish meal including layers of greens, roasted vegetables, beans, grains and toppings such as nuts, dried fruits, seeds and dressings. Buddha bowls may be raw or cooked. Or–my favorite–they may be a combination of raw and cooked food. They are typically vegan or at least vegetarian.
During the holidays, I love a one-dish meal, that’s for sure! (This is what I might serve one of the nights leading into Thanksgiving rather than on the actual Thanksgiving DAY. I’m going all out for that! You may do what you like, and more power to you if you have the strength to be THIS super healthy on the Thanksgiving holiday!)
I tossed the following dish together using green beans instead of legumes, which I would normally use. (Chickpeas are a typical favorite of mine in a Buddha bowl.) I let Thanksgiving tradition guide me. (I let a VEGAN Thanksgiving tradition guide me, that is.) Try it! And then arrange yourself in a crossed-legged position on your meditation mat, hold your bowl close up near your heart and shovel your face full of food!
Thanksgiving Inspired Buddha Bowl
Two cups chopped romaine lettuce
Four cups washed kale pieces
Three cups raw, shredded Brussels Sprouts
One cup washed, chopped green beans
Two cups cooked wild rice
One small chopped onion
One cup diced mushrooms
One teaspoon salt, divided (1/2 teaspoon, 1/4 teaspoon, 1/4 teaspoon)
One-half teaspoon pepper
Three-quarter cup chopped, roasted walnuts
One-half cup dried cranberries
A little olive oil for roasting green beans and crisping the kale chips
Two tablespoons grainy prepared mustard
Juice of one lemon
Two tablespoons olive oil
Early in the day:
- Wash and chop the romaine.
- Wash the kale and rip it into bite-sized pieces. Spread the washed kale out onto paper towels to dry, or place the kale with a few paper towels into a plastic baggie and place in the refrigerator until later.
- Wash and then shred the Brussels sprouts either using a large knife or a food processor.
- Cook the wild rice according to package directions.
- Wash and chop the green beans.
- Chop the onion and the mushrooms into medium-sized pieces.
- Chop the walnuts and place them in a small frying pan on medium-high heat. Allow the walnuts to roast for a few minutes. Keep an eye on them! You will smell them if they begin to burn!
- Prepare dressing. Place all ingredients in a small, lidded jar. Place the top on the jar and shake to combine.
Store all of the above in the refrigerator, either in small plastic containers with lids or in baggies, keeping the ingredients separate until you assemble them later on. (The rice will go into the salad cold.)
Later in the day (about 45 minutes before dinner time):
- Preheat the oven to 400 degrees.
- Toss the green beans with a little olive oil and a quarter-teaspoon salt. Arrange them on parchment paper on a baking sheet in a single layer.
- Toss the kale in a little olive oil and a quarter-teaspoon salt. Arrange kale on parchment paper on a baking sheet in a single layer.
- Place the green beans and the kale into the oven. The kale will come out of the oven after 12 minutes. The green beans will come out of the oven after 20 minutes.
- Meanwhile place a few tablespoons of water in a frying pan with the chopped onions and mushrooms. Add one-half teaspoon salt and one-half teaspoon pepper to the pan. Cook on medium or medium-high heat until the vegetables begin to soften, about five minutes.
- Assemble the bowls layering first with romaine, then cooked kale chips, Brussels sprouts, cooked green beans, rice, hot mushroom/onion mix, chopped walnuts and cranberries, dividing everything evenly among the bowls. Top with dressing.