Recently, I bought Keep it Vegan by Aine Carlin as part of an ongoing attempt to reduce my reliance on meat (hey, the student budget don’t allow for luxuries…) Lots of recipes caught my eye, but I most wanted to try the Buddha Bowls. I’d never heard of them before, but apparently they are something of a go to comfort meal for many vegans.
The idea behind a Buddha Bowl is to cook wholesome vegetables, seasoned lightly, and mixed with grains such as rice, and then to eat the meal mindfully and appreciatively until you are satisfied. It’s a nice concept, sounded tasty, so I thought that I’d give it a go.
There isn’t any one set recipe for a Buddha Bowl -mix whatever vegetables cooked (or not!) in whatever form you prefer. Stuart and I stuck pretty closely to Aine’s recipe though, when having lunch this week. We were really surprised just how good it was! Top marks.
Buddha Bowl – Ingredients
- 1 sweet potato,
- 1 onion,
- 1 red pepper,
- 2 garlic cloves, finely sliced
- 2 tablespoons of soy sauce,
- 2 tablespoons rice or white wine vinegar
- 2 tablespoons sesame seed oil
- 2cm cubed of ginger, finely chopped
- 1 teaspoon of chilli powder
- 100g kale, torn into little pieces
- 100g rice (I used basmati and wild rice, but brown is also good)
- 1 lemon
- 2 cardamon pods or a small stick of cinnamon
- 3-4 cloves
- 1 star anise