Buddha Bowl Recipe
Do you get sick of eating the same stir fry, quinoa dish and veggies on repeat? I sometimes find myself cooking the same meals over and over again, so much to the point where it's hard to stomach what I've eaten, not because it actually tastes bad but because I'm so sick of eating the same freakin' thing. This is when I know I need to flip through my favourite recipe books, ask a friend to share their favourite recipe, or do some searching online. Even this can be time consuming, but SO WORTH IT! Discovering a new "go to" recipe is the best, and learning how to make something new in the kitchen is exciting!! Or so I like to think ;)
This recipe was shared to me by a friend (Thank you Jared!!) and it was my first time creating my own Buddha Bowl! I LOVE this meal because you can use up whatever vegetables you have on hand and everyone can personalize their own bowl (for all you with dietary restrictions out there). It's also great because as a shift worker it's an absolute MUST to meal prep on my days off in order to keep on track with good healthy food. This meal is one that I look forward to eating on my lunch break!
Let me turn your life around and break that boring meal train with this amazingly delicious taste bud dance party BUDDHA BOWL!!
FOR THE BASE:
- 2 cups white rice (or cauliflower rice)
- 2 cups coconut milk
- 1 tsp salt
FOR THE SAUCE:
- 3 tbsp olive oil
- 1/4 quarter onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp ginger, minced
- 3 tbsp thai red curry paste
- 1 cup natural peanut butter
- 1 cup warm water
- 4 fresh limes, juiced
- 6 tbsp soya sauce (substitute Tamari or Braggs)
FOR THE TOPPINGS: **Basically use whatever you have on hand, but these are what I used!**
- 2 grated carrots
- Handful of snow peas
- 1 mango, diced
- Handful of cherry tomatoes, cut in half
- 1/3 cucumber, sliced thin
- 1/4 cabbage (purple or green), sliced thin
- 1 yam, cut into quarter inch thick slices and roasted
- 2 chicken breasts or tofu
- Fresh cilantro, chopped
- Lime wedge for serving
- Chopped cashews
- 1 avocado, diced
- Preheat oven to 400F. Cut yams into quarter inch slices, drizzle with olive oil, salt and pepper. Cook for 12 minutes on each side. Set aside.
- Cook rice according to package. Once cooked, stir in coconut milk and salt. Set aside.
- Make sauce. Heat olive oil in a small pot over low to medium heat, add onions and ginger. Once fragrant, add chopped garlic so it doesn't burn. Next, add Thai Curry paste. Turn heat to low, then add natural peanut butter, water, soya sauce and lime juice. Whisk mixture for a couple of minutes so there are no peanut butter chunks. Add a little more water for desired consistency. Remove from heat.
- Cook chicken or Tofu. Fry in pan with olive oil over medium heat. While cooking, add some of the sauce to the frying pan for some flavour. Set aside.
- Chop vegetables accordingly. If you don't have a mandoline slicer you should get one! Mine is from Epicure and it works great for cutting vegetables very thin.
- Assemble. Find a larger bowl and start with the rice. I add a couple tablespoons of sauce over top of the rice before adding vegetables. Arrange whatever vegetables and protein you have on top of the rice. Add more sauce. Garnish with lime wedge, chopped cilantro, cashews and sesame seeds if desired!
Pictured below is how I store my Buddha Bowl ingredients to make my life easier during the week. Everything is chopped and ready to go which makes assembly really quick. I like to keep my vegetables separate from everything else by storing them in a large dish. A mason jar works perfect for the sauce, and the chicken and rice in containers. The night before work I will throw the ingredients together in a "to go" container for a yummy healthy meal to enjoy at work!