I ought to admit from the start that this is a no-recipe kinda recipe. The art of the buddha bowl is more of a basic technique rather than an exact science, giving you the freedom to experiment + use whatever ingredients you have on hand. The key is taking an hour or two each week to prep these components: roast up some spiced veggies while making a big pot of brown rice, have some greens and beans at the ready, whip up a quick sauce, and voila! You’ve got the makings of a gosh darn good meal. While there’s no official definition of a buddha bowl, in our kitchen they typically consist of a few key components, which can all be prepped ahead of time and assembled on the fly:
Dark leafy greens
Healthy whole grains (such as brown rice)
Cooked pulses/legumes (lentils, chickpeas, black beans)
Assorted roasted and/or raw vegetables
A delicious sauce
Some crunchy seeds + fresh herbs
Today I’m sharing a basic buddha bowl “recipe” featuring roasted root veggies and a fabulous ginger-tahini sauce – keep scrolling for the low-down on how it’s done!