Making Buddha bowls for dinner is a great way to serve up a meal that is healthy, nutritious, and delicious. They are also really easy to make and you can get creative with what you put into your Buddha bowl. I like to make them once a week, changing up what I put into them. Some of the ingredients that I like to include are quinoa, couscous, broccoli, cauliflower, beets, and sauteed spinach.
Try to add in a protein, grain, and some veggies, and then you can drizzle a sauce over it if you so desire. Above is a picture of the vegan Buddha bowl that I served last night. It has gardein beefless tips, quinoa, a mixture of steamed spinach/kale/chard, and roasted cauliflower. Delicious and it's easy to make!
To make this particular bowl, wash up a head of cauliflower and cut it into bite size pieces, toss it with a little olive oil and put it in the oven on a sheet for 30 minutes at 350 degrees (stirring it around halfway through). Meanwhile, make some quinoa, following the package directions (I cook mine in low sodium broth), put your greens in the pot with a little water to steam (squeeze a little lemon over it when you are ready to put it into the bowl), and and heat up your gardein beefless tips. Within 30 minutes you have a great meal for the family!
Start by getting the right bowls to make your Buddha bowls. That's what helps to make the dish look so attractive and gives it some more excitement. I have two bowls for the adults, and I found some smaller versions of them for the kids. Opt for using a bowl that is shallow. I found the smaller ones for kids at Old Time Pottery, but I'm pretty sure they have both sizes (I already had the larger ones at home). My kids love the Buddha bowls that I make and they seem to gobble up the food more so than if I had put it on a regular plate. Not sure why, but I'll take it!