Buddha Bowls Go by a Variety of Names

Buddha bowls, also known as “bliss bowls”, “nourish bowls”, or “power bowls”, are the ultimate one-dish meal. These bountiful bowls can be simple in presentation or elegantly adorned with a variety of colorful, often organic and heirloom vegetables presented like a painter’s palette.

There are several theories as to why these food-fi lled bowls are referred to as Buddha bowls. One theory revolves around the belief that in the Buddhist religion one should strive to live a balanced life both spiritually and mentally. A simple nourishing food bowl represents a balanced meal to coincide with a balanced life.

Another popular thought is that the bowl of food was a way to honor Buddha, the religion’s founder. In ancient times, it is thought that Buddha would carry an empty bowl through the town with villagers filling the bowl with whatever offerings they had. Waking up before dawn every morning, Buddha carried his bowl through the village allowing the locals to place food in the bowl as a donation. Early Buddha bowls most likely consisted of rice, some vegetables and perhaps a curry.

In modern times, a Buddha bowl usually consists of vegetables and proteins that create a colorful and single meal in one bowl. Often prepared in vegetarian form, proteins like poached shrimp, cooked chicken and thinly sliced steak are often added to these overstuffed food bowls. The variety of Buddha bowls has since expanded past the simple vegetable and protein bowl. New age Buddha bowls include everything from breakfast offerings with displays of grains, fruit and yogurt to the popular deconstructed burrito bowl with beans, corn, tomatoes and grilled chicken or steak.

HOW TO CONSTRUCT A BUDDHA BOWL:
 

START WITH A GRAIN

Begin your bowl with a base of whole grains. Rice is a popular grain selection. Although brown rice is an easy go-to choice, try some more unusual varieties like Himalayan red, wild or black rice. Other choices include quinoa, barley or kamut.

PICK SOME GREENS

Any type of lettuce or bitter green works well in a Buddha bowl. Tender colorful greens like little gem lettuce or frisée work well as do hearty selections like kale, spinach and shredded napa or red cabbage. For a little kick, try a handful of arugula, also referred to as rocket lettuce. Arugula is a deceptive little devil. Although it appears to be a delicate leafy green, one bite and you’ll experience the real magic of this lettuce varietal. A slight peppery flavor will dance on your taste buds in every forkful.

VEGETABLES, VEGETABLES AND MORE VEGETABLES

Although you can simply pile an assortment of vegetables on top of the grains and greens, I favor something a bit more symmetrical. Choose an assortment of colorful vegetables and arrange them in clusters over the base of protein and greens. Raw or cooked? That’s your choice. I recommend trying a little of both. The crunch of raw shaved beet can perfectly compliment just blanched snap peas or edamame. Vegetables that are colorful and work well raw include any variety of radish, beet or carrot and, of course, avocado. On the blanched spectrum, try edamame, pea pods, snap peas or broccoli florets. A quick dip in simmering water will really bring out the color of these green vegetable gems.

TOP WITH A PROTEIN

Its important to pack some protein in your bowl, whether you are a vegetarian, vegan or meat-eater. Tofu, beans, lentils, chickpeas and even nuts are great vegetarian additions. Poached shrimp or grilled chicken or meat can turn your bowl into a fulfilling dinner entrée.

FINISH WITH A SAUCE

A finishing sauce brings all the flavors of your Buddha bowl together. Pesto, peanut sauce, vinaigrettes or a yogurt/sour cream-based sauce all fit the finishing sauce bill. The carrot ginger dressing that I include with my spring Buddha bowl recipe is both colorful and flavorful. Leftover dressing can be stored in the refrigerator for a week and be used as a dip or a dressing on our favorite greens.