Buddha bowls are a popular food trend because they are a beautiful, plant-based, comfort food served up in single dish- usually a large, shallow bowl. I am talking about a fully satisfying meal with lots of fixings. There is something about the arrangement and variety of the whole grains, proteins, and vegetables, drizzled with a sauce that just makes you feel like you are in for a real treat. And you are! Buddha bowls are all about packing in nutritious foods that offer big flavor for simple, wholesome meals that taste as good as they look. That is why I am so excited to be able to feature a beet hummus lentil vegan buddha bowl from the brand new cookbook Plant-Based Buddha Bowls by Kelli Foster, staff writer and editor for The Kitchn.
This cookbook is filled with robust buddha bowl recipes that are perfect for both for the dinner weekday whirl and for impressive weekend meals with family and friends. Plus, there are more than a dozen Morning Buddha Bowls for a power-packed start to the day; Buddha Bowls on the Go, perfect for packing for school or work; calming Mood Bowls, for light suppers and late-night snacks; and even Sweet Buddha Bowls, which use natural sugars only, for treats and desserts. These nourishing bowls feature a variety of delicious grains, from the familiar, like oats, barley, quinoa, and rice, to the newly popular, like amaranth, freekeh, and farro, along with all manner of whole grain noodles.
It was super tough choosing just one buddha bowls recipe to share with you here. After much deliberation, I chose this beet hummus lentil buddha bowl because of the lovely balance of fresh veggies with the hearty lentils and the creamy fresh hummus! Plus, the smattering of quick pickled fennel and the savory seed sprinkles just really makes this dish pop!
Buddha bowls are perfect for those of you that like to meal prep. Because Buddha bowls feature a number of different foods in each bowl, you can mix and match elements to get lots of different buddha bowls even when using many of the same ingredients. You can also use elements like buddha bowl dressing or seed sprinkles on multiple dishes.
Recipe For Buddha Bowl
Roasted Beet Hummus Bowls
Plant-Based Buddha Bowls: 100 Recipes for Nourishing One-Bowl Vegan Meals
FRONTLIST | On Sale Date: April 6, 2021
Harvard Common Press
I know looks aren’t everything, but just look at this beet hummus. It’s a total stunner, and it has the most irresistible taste to match. Here, white beans are blended with earthy steamed beetroot. Make it a meal by rounding outyour bowl with toothsome black lentils (if you can’t find them, French lentils make a nice substitute), sautéed shredded kale and Brussels sprouts, and crisp cucumber.
Buddha Bowls Vegan Ingredients
With ingredients like beets, white beans, black beluga lentils, extra virgin olive oil, Tuscan kale, Persian cucumbers, and avocado, how can you go wrong? Delish!
Get a head start! The beetroot can be roasted, peeled, and chopped a day ahead and stored in the refrigerator. The beet hummus can be made a day in advance and stored in an airtight container in the refrigerator. The lentils can be cooked in advance and reheated, if desired, before serving.
Printable Buddha Bowls Recipe
Serve with warm whole-grain pita (optional) and enjoy!
Buddha Bowl Toppers
Quick-pickled vegetables just might be the ultimate bowl topper. They have a tangy acidity, often accompanied with at least a little bit of crunch, that livens up any other ingredients they’re partnered with. If you’ve never quick-pickled vegetables before, I assure you it’s easier than it might sound and doesn’t take a long time. You’ll want to stick with crisp, firm vegetables, like cabbage, radishes, fennel, carrots, onion, and cucumbers, which should be thinly sliced or shredded. Then it’s a matter of boiling equal parts vinegar and water, along with a pinch of salt. You’ll pour the hot liquid over the vegetables and let them soak. More time is always better to get more flavor, but as little as 10 minutes will get the job done. This basic recipe calls for distilled white vinegar, but you can also try using apple cider vinegar or rice vinegar to change it up.
1 Finely slice, shred, or grate the vegetable. Place in a medium to large heatproof bowl.
2 Place the vinegar, water, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring regularly, until the salt is dissolved. Pour the liquid over the vegetables and set aside for at least 10 minutes and up to 1 hour. Drain and discard the liquid.
- Up to 1 pound (455 g) fresh vegetables, such as red onion, red cabbage, radishes, fennel, cucumber, and/or carrots
- 1 cup (240 ml) distilled white vinegar
- 1 cup (240 ml) water
- 1 teaspoon kosher salt
Note: Store in the refrigerator for up to 5 days.
Savory & Sweet Seed Sprinkles
My favorite way to round out any dish is with something crunchy. By far the hardest part of making these sweet and savory seed mixtures is letting them cool completely without pinching a few bites from the baking sheet. I like to shop the bulk bins for the ingredients, so as not to have too many leftovers.
SAVORY Makes 1 scant cup (145 g)
- 1 teaspoon extra virgin olive oil
- ¼ cup (35 g) raw pumpkin seeds
- ¼ cup (35 g) raw sunflower seeds
- ¼ cup (30 g) raw sliced almonds
- 2 tablespoons (18 g) raw sesame seeds (regular, black, or a mix)
- 1 tablespoon (8 g) any mix of fennel seed, cumin seed, and caraway seed
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 tablespoon (15 ml) pure maple syrup
1 Heat the oil in a large skillet over medium-low heat. Add the nuts and seeds, sprinkle with the salt and garlic powder, and cook, stirring regularly, until fragrant and lightly browned, 8 to 10 minutes. Remove from the heat and stir in the maple syrup.
2 Transfer to a parchment-lined baking sheet, spread in an even layer, and let cool completely.
I hope you enjoy this recipe for a healthy vegan buddha bowl as well as these tasty toppers that can be served a top any buddha bowl. Be sure to check out Plant-Based Buddha Bowls: 100 Nourishing One-Bowl Vegan Meals for even more great buddha bowl ideas. I love how her buddha bowl recipes include super nutrient-rich veggies like spinach, chard, and kale. She also uses lots of great bold flavors and aromatics, like garlic, ginger, lime, tamarind, and lemongrass. Vegans will love all the protein-rich plant-based ingredients like tofu, tempeh, nuts and nut butters, chia, hemp, and chickpeas. Each buddha bowl is a nutritionally complete meal in just one dish!