Make Your Own Buddha Bowls
This recipe is totally inspired by the Ancient Grains Bowl had at True Food Kitchen. I made it with my own twist with several different ingredients and it was absolutely delicious and nourishing. The name, "Buddha Bowl" comes from the fact that the bowl itself is full, resembling Buddha's belly. The best part of this dish, in my opinion, is that you can easily adapt it to your dietary needs.
Vegetarian? Sub the protein source for tofu.
Vegan? Sub chicken stock for water or veggie broth, and meat for another vegetable.
Gluten free? Sub the quinoa for riced cauliflower. Basically, round up all of your favorite vegetables, proteins, and starches and stuff them in a bowl. My kind of meal.
Setting the cooked toppings aside makes for an easy and fun assembly of your Buddha bowl!
Start the assembly with the base.
1/2 cup tri-colored quinoa
1 cup chicken stock
1 cup sweet snap peas
4 baby carrots, julienned
1/2 cup onions, diced
handful broccoli florets
4 baby cremini mushrooms, sliced
1 Tbsp garlic powder
salt + pepper
1. Cook quinoa according to package instructions. Set aside.
2. In a pan on medium heat, add a teaspoon of coconut oil and saute onions until translucent.
3. Add julienned carrots and toss until carrots are slightly softened. Add garlic powder and season with salt + pepper to taste. Set aside.
4. In the same pan, add a teaspoon of coconut oil and saute broccoli and sweet snap peas until cooked. Set aside.
5. In the same pan, add a teaspoon of coconut oil and saute shrimp. Add garlic powder and season with salt + pepper to taste. Set aside.
6. In the same pan, add a teaspoon of coconut oil and saute sliced mushrooms until slightly wilted. Set aside.
7. Slice avocado. Set aside.
8. Assemble bowl by placing quinoa in the middle of a bowl. Add toppings on top of the quinoa.
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