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the buddha bowl

There’s something about eating a healthy hearty meal out of a nice big bowl that just makes you feel good. In fact, if you need some motivation to pack a nutritious lunch everyday how about choosing a nice bowl and a fancy pair of chopsticks or a cool fork and leaving it at your desk at work. Having these aesthetically pleasing components for your lunch will make you want to fill it with tasty and colorful food. We can already see you smiling like a Buddha while you eat!

The possibilities for your bowl are endless, but I thought I would offer up some fresh suggestions to bring balance to your meal. These offerings pair well with a base of soba noodles or quinoa and our delicious creamy dressing will bring you to full lunch enlightenment. Here’s to more mindful eating!

the buddha bowl_hot for food
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Print Recipe

the buddha bowl

Here's some fresh ways to top your buddha bowl and a healthy dressing recipe you can have on hand for any kind of bowls your craving!

Course Main Course
Cuisine Asian
Keyword bowl, buddha bowl, noodles, salad, salad dressing, vegetables
Prep Time 40 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 46 minutes
Servings 5 bowls
Author Lauren Toyota

Ingredients

spicy toasted chickpea

  • 1 can chickpeas (about 2 cups)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1/4 tsp sea salt

grain base

  • 8 oz / 230 g buckwheat soba noodles or 1 C quinoa 1/2 cup of quinoa or soba noodles per bowl/serving
  • 1/4 tsp sea salt
  • 1 tsp olive oil
  • 1 green onion, finely chopped
  • 1 tbsp lemon juice
  • 1/4 tsp ground pepper

creamy miso tahini dressing (use 1/3 cup dressing per bowl/serving)

  • 1/2 C roasted tahini
  • 1 C water
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp miso paste
  • 1/4 tsp ground pepper
  • 1/4 tsp sea salt
  • 1/2 tsp turmeric (optional)

vegetable toppings

  • 1 large broccoli crown
  • 3 C finely chopped kale 1/3 cup per bowl/serving
  • 1 tsp lemon juice
  • pinch sea salt
  • 2 large carrots 1/3 cup per bowl/serving
  • 2 C shredded red cabbage 1/3 cup per bowl/serving
  • 1 pint grape tomatoes, halved 1/3 cup per bowl/serving
  • 1 C marinated whole artichokes, quartered 1/4 cup per bowl/serving
  • 3 C sunflower sprouts or pea shoots 1/2 cup per bowl/serving
  • 1/2 C raw pumpkin seeds 1 tbsp per bowl/serving
  • 1 C fresh cilantro, finely chopped small handful per bowl/serving
  • 1 lemon, cut into wedges 1 wedge per bowl/serving

Instructions

  1. Preheat oven to 350°F.

  2. To make the spiced chickpeas, drain chickpeas from the liquid in the can and rinse under cool water. Lay them on top of some paper towel and place another piece of paper towel on top and roll it around to remove the outer skins. Allow the chickpeas to dry of excess water on a fresh piece of paper towel.

  3. Toss them in a bowl with olive oil, spices, and sea salt and coat evenly. Pour the chickpeas onto a baking sheet and bake for 40 minutes, turning them half way through, until crispy and toasted. Use 2 tablespoons of spicy toasted chickpeas per bowl/serving. While the chickpeas bake, prepare the dressing and other ingredients for the bowls. 

  4. To prepare the soba noodles, bring a pot of water to a boil with 1/4 tsp sea salt. Once at a rolling boil, add the noodles, stir until submerged, and lower heat to medium-high. Cook for 6 to 7 minutes. Drain and rinse with water.

  5. If using quinoa, rinse it under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with 1/4 tsp sea salt. Once at a rolling boil stir in the quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.

  6. While the quinoa or noodles are still warm toss them with olive oil, lemon juice, ground pepper, and finely chopped green onion.
  7. For the miso tahini dressing, combine all the ingredients in a high-powered blender until smooth. Refrigerate the dressing until ready to serve.

  8. Cut the broccoli into florets and steam for 3 to 4 minutes, or what's even easier is you can add the florets to the pot with quinoa or noodles during the last 2 minutes of cooking. Separate the broccoli florets and submerge them in cold water to prevent further cooking for up to 5 minutes and drain.

  9. Massage the kale with 1 teaspoon lemon juice and a pinch of salt with your hands until it begins to soften and wilt.

  10. Peel the outer skin of the carrots and use the peeler to shave off thick ribbons.
  11. If you want to have these for the week, you can assemble the soba noodle or quinoa base in a large reusable container and top with all the vegetables and toppings. Keep dressing separate until ready to eat. 

7 comments

  • Cassie 4 years ago

    Hi! That link no longer shows the recipe… Can you share again?

  • Cassie 4 years ago

    Thanks – I clicked the first link and it wasn’t there or search-able but the second link works! I’m looking forward to trying it out!

  • Nicole 3 years ago

    Made my own "recipe!?" for a salad with the addition of the roasted chickpeas and the dressing. The chickpeas make a great alternative to croutons!

    • Lauren Toyota 3 years ago

      sweet! It’s a good make ahead salad and best to always have dressing premade in the fridge!

  • Ema 2 years ago

    YUMMMM!!! This was great! I didn’t have turmeric so I didn’t put it in the dressing but it was so good! The chickpeas ear amazing and I used romaine instead of kale. Will make again!

  • Cirke 2 years ago

    What kind of miso did you use? 🙂

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