The Bhudda (Rice, Power, Energy) Bowl. The most versatile, adaptable, seasonal, comforting dish one can create. I'm sure many of you have created your own version of a bowl catering to your own tastes and preferences. I have to say that no two bowls I've ever made have been the exact same. Ingredients are always changing with the seasons. The sauce is always changing with whatever my taste buds are feeling.
This is just a base, you can use whatever you want. You can put whatever sauce on top you desire. It's a blank canvas really. I will say that depending on the number of components you make, this dish can take a little bit of extra time and love. I make this when I want a nice wholesome meal to come home to at the end of the day all week long. I'll eat it for 3 or 4 days straight, no joke. If I run out of an ingredient then I'll whip up a little more or add something new.
Other suggested add-ins: Chicken for us carnivores, edamame, shredded carrots, zucchini (spiralized, if you have the jam), cabbage, cauliflower, anything and everything in your fridge.
So here is my recipe! It looks like a lot but everything is straight forward, I suggest making it with a side-kick so you can get the work done twice as fast. But sometimes it's nice to just chop, roast, steam and blend for a couple of hours by yourself. Throw on some music and escape into the kitchen abyss.
serves...ehh let's say 4-6.
6 beets, peeled roasted and chopped*
3 sweet potatoes, peeled chopped and roasted **
1 can chickpeas (recipe below)
1/2-a whole bunch of kale, steamed
1 head of broccoli, steamed
2 cups brown rice (or quinoa), cooked (follow instructions on bag)
Sesame seeds for garnish (any seed or nut of preference)
*Peel beets, wash and wrap individually in tinfoil and roast for about 25-35 minutes at 400F (time varies depending on their size). Remove from oven and tin foil. Chop once cooled slightly.
** Peel, chop and toss with olive oil, a little bit of salt and roast on parchment lined pan for 20 minutes at 400F. Take out and toss again, put back in for 10-15 minutes.
Roasted Chickpeas (all credit to Oh She Glows)
Preheat oven to 400F
1 can chickpeas
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne
1/2 tsp salt
1 tsp olive oil
Drain, rinse and dry off chickpeas (I know it's not fun but try your best to dry as they will roast better). Mix your spices in a small bowl. Toss chickpeas with olive oil then add spice mixture. Toss until coated and throw onto a parchment lined pan. Bake for 20 minutes, remove from oven, toss again and put back in for another 10-15 minutes. Donezo.
1/2 cup natural peanut butter
4 tbsp tamari
4 tbsp water
2 large garlic cloves
1 tbsp sesame oil
1-2 tbsp honey (maple syrup for vegan)
2 tsp grated fresh ginger
Fresh lime juice from 1 lime
Throw it all in your food processor or blender until smooth and creamy goodness appears.
Order of Operation
1. Make your rice first. Brown rice takes about 45 minutes and is happy sitting alone on the stove top covered once finished.
2. All of your chopping and roasting (beets, sweet potatoes, chickpeas)
3. While these are in the oven make your sauce.
4. Next get your water boiling for steaming and chop up your broccoli/rip up your kale. Steam broccoli first as it takes longer then kale.
Throw all your ingredients in a bowl or arrange strategically to make for a work of art. Down or drizzle with sauce. Top with nuts or seeds. Eat! With chopsticks is always fun.