Last fall when I talked about Buddha Bowls in a post, I got a lot of requests for some of my favorite combos. The truth is, I don’t know if I’ve ever repeated a combo. I know, I know…cue the collective shock and awe.
A Foolproof Guide To Buddha Bowls
But here’s the thing…We keep the ingredients we need to make lunch bowls at-the-ready at all times and it’s something I eat every day, so the thought of repeating combos just sounds boring. And me being bored leads to me falling off the healthy wagon REALLY fast. The trick for both Dane and me is having lots of options to create what sounds tasty in that moment and having it all prepped ahead of time. If I’m hungry and have free reign of my kitchen, poor choices WILL be made and I think Dane would say the same.
In an effort to help those that have asked, I put together this handy chart for foolproof Buddha Bowls.
How To Make A Buddha Bowl
Buddha Bowl Recipes
Now, keep in mind that this is your base. These are the ingredients that are going to fill you up. So if you have just a bowl full of veggies – that’s super tasty, but you’ll be hungry really soon!
I add one from each category above and then load up on roasted vegetables – eggplant, peppers, onions, avocado, carrots, cabbage and sweet potato are among my favorites. To top things off, I will usually add sunflower seeds or sliced almonds. And finally…a “dressing” of some sort. I’m really into spicy mixtures right now, or anything Thai-infused — think peanut sauces with zesty lime! I used quotes around dressing, because this is not an all-call to douse your otherwise healthy bowl with something like ranch dressing 😉
Have you ever tried Buddha Bowls? What do you like to add to yours?