A Grilled Vegetables Buddha Bowl filled with vitamins!
This Grilled Vegetables Buddha Bowl is a comforting and delicious dish that you can easily adapt to your tastes. Let’s bet that your menu of the week will be a lot less plain!
The Buddha bowl is not just a big bowl of colorful veggies adored by vegetarian instragrammers and great yoga enthusiasts. One of the first recipes was published by Martha Stewart, in 2013. It’s the complete dish in one bowl perfect for vegans, with proteins, vegetables and seeds, but this is just a base and you can put the ingredients you want.
So today there’s no need to present the Buddha bowls.They are filled with good things, perfect for using the leftovers of the fridge and for filling up with vitamins!
HOW TO MAKE PERFECT BUDDHA BOWLS
- The grains should occupy a quarter of your bowl: quinoa, farro, brown rice, lentils, whole grain noodles, millet.
- Proteins should occupy a quarter of your bowl: chickpeas, beans, black beans, tempeh, seitan, edamame, tofu, egg
- Vegetables should occupy half of your bowl: beets, peppers, leeks, carrots, broccoli, mushrooms, asparagus, Brussels sprouts, onions, sweet potatoes, broccoli, cauliflower
- Toppings and dressings: fresh coriander, chives, mint, parsley, kimchi, nutritional yeast, cheese, soy sauce, yogurt, olive oil, avocado oil, lemon juice, tahini, hummus, sesame seeds, grilled garlic.
You can make Buddha bowls with just about anything that is healthy, but cooking and eating over the seasons guarantees you will consume harvested products at their peak of freshness and nutritional value. Eating locally supports local farmers and the environment by reducing demand for off-season produce, and requiring less transportation and less refrigeration.