If you want to really enjoy a full veggie meal that fills you up and gives you a full range of tastes, textures, and nutrients with each bite, then the Buddha Bowl is the way to go. This is a great way to use different vegetables from a veg box, and different coloured vegetables give different vitamins and nutrients.
They can really be made out of so many things but the combination of fresh, crunch, raw, sour, salt, and roasted, topped with a mellow and tasty sauce is key.
You can create your Buddha bowls to suit you, as they can be made from any grain, protein, veggie, and sauce combination you can think of. This recipe has chewy brown rice, crunchy Foot’s Farm red cabbage, caramelized sweet potato, seasonal roasted broccoli, and chickpeas for protein. It’s then slathered in a creamy ginger tahini sauce which brings everything together. Basically every texture and flavor you could want all tucked into a cozy bowl.
I would go for protein: tempeh, marinated tofu (ginger, garlic, soy, toasted sesame oil) that has been baked or fried, black beans or any bean, or fish such as Chalkstream trout. You could add or chicken for any diehard meateaters.
Fermented vegetable: pickles, radish, sauerkraut
Fresh veg: shredded carrot, red pepper, cabbage, avocado, tomato
Steamed veg: purple sprouting brocolli, cauliflower
Roasted veg: kale, squash, sweet potato, courgette, onions, aubergine, etc
Fresh herbs: coriander, parsley, basil
Brown rice or quinoa or any grain
Topped with a handful of roasted nuts and seeds and smothered in:
Creamy tahini-ginger-soy citrus dressing
- 1/3 cup tahini
- 1/4 cup fresh lemon juice or orange juice or lime or combination
- 2 -3 tsp maple syrup or honey
- splash of soy sauce
- 1 tsp toasted sesame oil
- 4 tsp freshly grated ginger
- 1 garlic crushed
- chilli paste to taste or sriracha sauce
- Water (to thin into a pourable sauce)