This Spicy Buddha Bowl has everything – vegetables, protein, fermented food, and the perfect dressing. And even better? You can customize it to your liking!
Buddha bowls – take various vegetables, beans, a protein and an optional grain and there you have it – your own homemade buddha bowl – built specifically to your tastes and liking!! But how did they get their name? I have been enjoying buddha bowls for quite some time without ever asking myself that question. Enter my cute little sweet potato, “Mommy, why is it called a buddha bowl?” Thank you my child for grounding me every day and reminding me that we should always be asking questions.
I did a some
scientific research looking at food blogs and I found that the resemblance of an overflowing bowl of vegetables and other goodness to the Buddha’s laughing belly is how this dish got its name. Whether or not that is the official reason, it is good enough for me! Eating food joyously like the Buddha? Yes, please. Always.
This bowl is so beautiful and delicious – overflowing with vegetables and other bounty in every color and covered in a delightfully spicy, but not too spicy sriracha (chili-based) and cilantro sauce. YUM. It has everything to nourish you from the inside out as well – fermented foods, healthy fats and protein.
And thanks to the probiotic-rich fermented red cabbage, your gut will be just as joyous as your belly after enjoying this bowl. Fermented vegetables are easier to find nowadays (you can make your own too!), but if you can’t find it, you can easily substitute raw red cabbage. Sauerkraut or kimchi are other substitution options, and though the flavor would change from the original recipe, I think they could definitely work!
For the kale, I recommend shredding it for this salad. It takes away some of the toughness of the leaf, making it more tender and enjoyable to eat raw. As for kids, I sometimes substitute kale chips for the raw kale. If you don’t have time to make them yourself, I would suggest the Brad’s or Radiant Life brands. They are easily found online and in many stores.
There is a bit of prep to this meal, but it isn’t difficult by any means. It can come together much faster with a little prep earlier in the week (hard boiling the eggs or having sweet potatoes roasted already).
I hope you enjoy! And please share your favorite buddha bowl ingredients with me!
- Black Beans – I purchase bulk dry beans from the grocery store, sprout them at home, and then cook them in homemade chicken stock. I make a huge batch and freeze smaller portions in mason jars for later use. I do this to make the beans easier to digest and thus less problematic for my more sensitive digestive tract. If you care to read a huge article on why preparing them this way makes beans easier to digest, the Weston A. Price Foundation is a reputable source. This is where I have gained a lot of my nutritional knowledge. If that preparation process makes your head spin or your blood pressure rise, don’t worry. A step back from all that would be to buy your beans dry, soak them overnight (or longer), and then cook them in water. And if you don’t have any trouble digesting black beans, buying them canned (BPA-free lining) is totally fine too.
Special Diets Recipe Modifications:
- Paleo – substitute another vegetable for the beans or simply ramp up the quantity of the existing ingredients. I would recommend broccoli lightly steamed.
Vegetable Buddha Bowl
- FOR BOWL:
- 2 small or 1 large jewel or garnet yam peeled and chopped into 1/2" pieces
- 1 tablespoon coconut oil melted
- 1/2 teaspoon himalayan or sea salt
- 4 eggs hard boiled (instructions to follow)
- 1 1/2 cup cooked black beans 1 15 oz can can be substituted
- juice from 1/2 lime
- 3 cups kale shredded, measure after shredding
- 1 avocado sliced
- 1/2 - 1 cup purple/ red cabbage sauerkraut can substitute raw red cabbage or sauerkraut
- Cilantro for garnish
- FOR SAUCE:
- 2/3 cup full fat kefir can substitute plain yogurt, but may need to thin out sauce with 2-3 tablespoons of water *
- 2 teaspoons sriracha
- 4 teaspoons lime juice about 1 lime
- 2 tablespoons fresh cilantro chop finely before measuring
- 1/4 teaspoon himalayan or sea salt
ROASTING SWEET POTATOES:
Preheat oven to 375 degrees and cover a baking sheet with parchment paper.
Peel and dice the sweet potato(es) into 1/2" pieces.
Toss the sweet potato cubes with coconut oil and salt. Arrange the sweet potatoes on top of parchment paper. Make sure there is space between each piece to ensure even cooking.
Place baking sheet in the oven and roast for 20-25 minutes or until pieces are tender - easily pierced with a fork.
HARD BOILED EGGS:
Put eggs in a pot and fill the pot with just enough water to cover the eggs.
Put the lid on the pot and bring the water to a boil.Once the water is boiling, turn off the heat, leave the lid on, and let the eggs cook for 10 minutes.
Remove the eggs, drain the hot water, and soak the eggs in cool water. Once the eggs are cool enough to touch, carefully remove the shells and slice in half.
Empty and rinse out the pot used for the eggs. Add the beans, a pinch of salt and juice from 1/2 lime. On low heat, cook until warmed through.
Place all of the ingredients for the sauce in a high-speed blender and blend until smooth.
Divide salad bowl veggies, beans and protein amount two plates or bowls and drizzle the sauce over them. Serve warm or at room temperature.