As the story goes, the religious leader Buddha used to carry a bowl with him. As we walked, he’d accept a donation of food and eat it all at the end of the day.
Hence, what we know now as the Buddha Bowl — a vegetarian bowl packed with nutritious veggies, carbs, and plant proteins and typically served cold.
This buddha bowl recipe contains some of our favorite veggies: romaine lettuce, edamame, broccoli, and (of course) avocado. With Asian style dressing and a bit of sesame oil at the end, this recipe is an incredibly nutritious meal that’s perfect for eating on-the-go or for a satisfying end to the day.
Kale and Avocado Buddha BowlCuisine: AsianDifficulty: Easy
With veggies galore, avocado, and nutty sesame flavor, this buddha bowl is where health meets big flavor. Simply prepare each ingredient on your own time and throw together as needed!
1 ¼ cup brown rice, rinsed
1 ½ cup frozen, shelled edamame
1 ½ cup sliced broccoli florets
1 -2 Tbsp soy sauce, to taste
4 cups chopped romaine lettuce
2 ripe avocados, pitted and sliced
1 small cucumber, sliced
Asian dressing of choice (we recommend this Carrot Ginger dressing)
½ small bunch green onions, thinly sliced
Toasted sesame oil, for garnish
Sesame seeds, for garnish
Sea salt, to taste
- Bring a large pot of water to boil — about 4 quarts. When boiling, add rice and continue boiling for 25 minutes.
- Add edamame and cook for 3 more minutes Add broccoli florets and cook for 2 more minutes.
- Drain water and return rice and veggies to the pot. Add 1-2 tablespoons of soy sauce and stir to combine.
- Divide rice and veggies mix into 4 bowls. Divide cucumbers, onions, avocado, onion, and romaine lettuce into each bowl.
- Drizzle each bowl with dressing of choice (try this Carrot Ginger dressing!) and then drizzle a little toasted sesame oil over each.
- Sprinkle with sesame seeds and sea salt, to taste. Serve and enjoy!
- Broccoli may be swapped out for snap peas and romaine lettuce can be traded for kale or spinach!