It’s been a few weeks since we posted anything on the blog because we have been so busy with other projects. One of the things that it is easy to neglect when you are so busy is eating healthily.
Fortunately eating healthily doesn’t have to be a chore and funnily enough today it was a case of using the remains of the food that we had in the cupboards and fridge before we went away. So what did we do, well my favourite food a leftover vegan Buddha bowl.
I adore Buddha bowls. They tend to be my go to food wherever I am in the world with most vegan restaurants offering a Buddha bowl of some kind. Done well they are full of flavour, colour and nutrients.
Sometime raw and sometimes cooked with diverse colours the ingredients will vary depending on where you are in the world. One thing a Buddha bowl should never be is boring or tasteless.
What Is A Buddha Bowl?
I‘m sure most of you know what a Buddha Bowl is but for those who may not or are new to eating vegetarian or vegan food lets explain. Basically, a Buddha Bowl is a vegetarian or vegan meal in a bowl, it’s that simple.
Although I’m not entirely sure if it’s true apparently, it got its name for its big, round Buddha belly shape. A Buddha bowl can be different things to different people depending on the ingredients but in essence it is always a single dish complete meal.
A traditional Buddha Bowl would normally consist of rice or grains, vegetables (often roasted) and either beans, tofu or even lentils, it is almost always a very healthy dish and it incorporates principles of Asian cuisine.
What’s in our Leftover Vegan Buddha Bowl?
So, what did we have left in out kitchen? Well hopefully you can see the ingredients in the picture and can make out what there is but just in case you can’t we had the following.
We had some organic tofu, which we broke in to pieces and marinated in a bowl with tamari sauce, Himalayan salt (Kala Namak) and some turmeric. Some broccoli which we lightly steamed and some tomato and carrot which we chopped and grated.
Some mushrooms and red peppers both of which we lightly toasted in a pan and my favourite thing of the moment that I am adding to everything, pumpkin seeds, which we also toasted. You will see that we also cut and added the avocado and had some leftover cooked brown rice which we added.
We also made a very simple dressing pouring a little tamari in to a small bowl, adding a spoon of mustard and a dash of sesame oil and mixing. Of course, the dressing is up to you, in fact it will still taste great without one.
I’ve put all the steps in the recipe card below. The most important thing to remember is that this was a leftover Buddha Bowl so the quantities are completely up to you and this really is just to give you an idea.
Easy Leftover Vegan Buddha Bowl
Using leftovers to create a tasty healthy vegan Buddha bowl
- Broccoli lightly steamed
- Mushrooms toasted in a pan
- Red peppers toasted in a pan
- Pumpkin seeds toasted in a pan
- Organic brown rice
- 300g Japanese style tofu
- 1 large carrot grated
- 2 medium tomatoes chopped
- Tamari sauce
- Himalayan Salt
- Step 1 Break the tofu in to pieces to a size that you like to eat
- Step 2 Place tofu in a bowl and add approx 3 tablespoons of tamari and mix. Make sure that all of the tofu has been covered with tamari
- Step 3 Then add the Himalayan salt and turmeric to the tofu depending on taste. We added a couple of pinches of both
- Step 4 Chop the mushrooms, peppers and broccoli to a size that you like to eat
- Step 5 If you don’t have any leftovers then boil some brown rice
- Step 6 Wash and grate the carrot and chop the tomato
- Step 7 Steam the broccoli for no more than 5 minutes
- Step 8 With a good quality, non-stick pan brown the mushrooms and red peppers and when you are happy with their colour remove and place in a bowl.
- Step 9 Then add the tofu mix to the pan and brown for approx 5 minutes moving frequently
- Step 10 Clean the pan and toast the pumpkin seeds. They will start popping and turning brown after a couple of minutes and that mean they are ready
- Step 11 Finally, open and cut the avocado and serve making sure that the pumpkin seeds are sprinkled on top. Add dressing to taste
A Great Vegan Buddha Bowl
What makes a great vegan Buddha bowl? Well of course the answer depends on your taste. This was a quick leftover Buddha bowl that we created today in about 30 minutes from start to finish.
It was colourful nutritious and very tasty and importantly used up a range of ingredients that needed to be used or would have gone to waste. So, our tip when creating a great vegan Buddha bowl is be creative.
The beauty is that there really are no hard and fast rules. Try and get a mix of colours, include a protein source like beans or tofu and as always try and use seasonal vegetables or like us whatever you have left.
This leftover Buddha bowl recipe was just to give you an idea and we would love to hear some of your suggestions. So, if you have a favourite vegan Buddha bowl mix please do let us know in the comments below.