Colorful Spring Plant-Strong Buddha Bowl 

Spring has sprung, my friends! However, if you’re like me, you’re still hanging onto winter and possibly crying big, fat tears that it’s slipping away. Winter or no winter, I’ll keep my comfort food nearby, and that includes the almighty Buddha bowl. I love making these because I can curate them to whatever season in which I am living.

If you’re paying attention, you’ve caught on that I love winter. So, I shall continue to pack my Buddha bowls with roasted sweet potatoes and cauliflower, farro al dente, and other deliciousness that the winter season brings. I’ll even add in chickpeas for good protein measure. For those who welcome spring with open arms, please use the beautiful ingredients the season brings. 

I swoon for a yummy Buddha bowl every week. There is something about building one that brings me joy. I’m not sure what I love more: choosing what I want to go into my bowl, arranging the ingredients in a way that complement each other, or eating the damn thing! They can be enjoyed hot or cold, designed to your preference. The process from beginning to end is a truly creative journey in so many ways. It’s an opportunity to express your creativity, honor the food and its beauty, and nourish your body. 

COMPONENTS OF THE PERFECT BUDDHA BOWL 

What makes up a stellar Buddha bowl using the freshest seasonal ingredients? Here are the elements that make for one beauty of a Buddha bowl. 

  1. GRAINS: The hearty, toothy texture of cooked grains is a substantial part of a good Buddha bowl. Brown rice, farro, buckwheat, quinoa, barley, or millet are all great choices.
  2. PROTEIN: If you’re looking for whole plant options for protein, you can add beans and legumes, tofu, tempeh, hummus, and falafel to get the protein you need. And remember that delicious grainquinoaI mentioned above? It packs a protein punch like no other.
  3. VEGGIES: This is where all of the gorgeous colors come into play. Choose contrasting colors and steam, stir-fry, roast, blanch, or grill them to intensify their colors. Adding them raw is always a plus, too! Don’t be afraid to add fruit as well.
  4. HEALTHY FATS: If you’re eating whole food fats like avocado, oil, nuts and seeds, they can elevate your Buddha bowl with creamy or textural elements that’ll make your creation really shine.
  5. A LIL’ CRUNCH: Dark leafy greens such as kale, green leaf lettuce, spinach, arugula, romaine (grilled or raw), cucumbers, radishes, sprouts, and microgreens are awesome options.
  6. HERBS: Basil, parsley, mint, cilantro, and tarragon add what I like to call “accessory flavors.” A little goes a long way and can take your bowls from boring to badass. Don’t be afraid to embellish!
  7. Come on … you MUST have a dressing to crown your gorgeous Buddha bowl! Balsamic, creamy, Asian, green goddess, or any other favorite dressing go wonderfully drizzled over roasted and chilled baby Yukons or blistered mini bell peppers. It’s the cherry on top!

Be bold, confident and adventurous when creating your Buddha bowls. Make it a point to create a new one each week. The more you make them, the better you will get. More importantly, give your body what it craves with the new spring season: crispy, crunchy textures, colorful food, and vegetables with high water content.

Author

  • Ruthie Martinez

    Ruthie owns Black Fig Food catering and is proprietor of the online cooking platform Elevated Plant Plate. Learn more at blackfigfoodprograms.com and blackfigfood.com.

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