If you missed my previous post regarding ‘Buddha Bowls’, I will state again for the record, that when I first switched to a plant based diet, and began following vegans and vegetarians on Instagram, I kept seeing these pictures of vegetables and grains all impeccably arranged and expertly photographed- and everyone was calling them ‘Buddha Bowls’. I was unsure of what this meant, so I will admit, I had to ‘Google It’. Upon doing some research, I learned that they are much less exciting than what I had thought (I had made up a story in my head that in order to be a ‘Buddha Bowl’ that the ingredients must be sourced from some distant Japanese land, or that once you ate it you achieved enlightenment), but alas, they are simply bowls full of vegetables and grains. Make no mistake though, simple as their true meaning may be, I have grown to love them. They are a great way to make a quick, weeknight dinner with anything that you may have lying around. They are super easy, and truth be told, they are pretty hard to screw up.
I made this Broccoli, Mushroom, Brussels Sprouts Buddha Bowl on an otherwise, un-enchanting Monday evening recently. I used brown rice for this bowl, but quinoa would also be an excellent choice. The addition of some leafy greens would have been fantastic as well. The thing about ‘Buddha Bowls’, is that the possibilities are endless. So go nuts! Literally, you could add nuts and seeds to these.
If you make this exactly Buddha Bowl, I hope you enjoy it, and if you decide to mix it up, and add your own pizzazz, I will be very proud.
This Buddha Bowl is a quick and easy weeknight dinner. It is filling and packed full of protein.
- 2 Heads of Broccoli Chopped
- 3 c. Cremini Mushrooms (or any variety you like) Sliced
- 3 c. Brussels Sprouts Stalks Removed, Halved
- 2 Red Garnet Yams
- 1 c. Vegetable Stock
- 1 1/2 c. Long Grain Brown Rice
- 3 c. Water
- 3 Tbsp Reduced Sodium Soy Sauce
- 2 Tbsp Rice Vinegar
- 2 Tsp Maple Syrup
- 1 Tsp Sriracha
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, pierce the yams a few times with a fork or pairing knife, and place in the oven for 45 min-1 hr.
In a medium size pot, bring 3 cups of water to a boil. Rinse 1 1/2 cups rice in a strainer for about 1 minute. Once the water is boiling, add the rice, bring back to a boil, then reduce and cover for 30-40 minutes or until all of the water is absorbed. Once water is absorbed, remove from heat, and let rest with the lid still on for at least 5 minutes.
In a large pot or Dutch Oven, heat 3 Tbsp of vegetable stock over medium/high heat.
Add all vegetables, and cook uncovered for about 5-6 minutes. You want the vegetables to begin to caramelize a little bit, but if they begin to stick to the bottom too much, add more vegetable stock 1 tbsp at a time.
Add 1/2 c. Vegetable stock. reduce heat to medium/low, cover and let simmer for about 10-15 minutes or until the vegetables are fork tender. but not mushy.
Meanwhile, in a small bowl, mix the soy sauce, rice vinegar, maple syrup and sriracha.
Once the vegetables have been cooking for at least 10 minutes, remove the lid and add the sauce to the vegetables. Stir and cook, uncovered, for an additional 5 minutes. The sauce may not get very thick, but it will add nice flavor to your vegetables.
Once the yam is finished cooking, remove from the oven and wait until it is cool enough to handle. Then using a pairing knife, peel the skin off, and slice into 1/2 inch think slices (it is fine if it is so soft that it doesn't slice super evenly).
Combine the rice and all vegetables in a deep bowl, drizzle sriracha on the top to taste.