Join the Buddha bowls food revolution with these delicious and wholesome recipes

You’ve heard of all-in-one-pot comfort food, but now you can enjoy healthy and vibrant ingredients in the same way with this collection of Buddha bowls and bowl food recipes 

Buddha bowls
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

 

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Serves 2 | Preparation time: 10 minutes | Cooking time: 10 minutes

Ingredients

  • 200g new potato cubes
  • 60g fresh sushi quality tuna steak
  • 2 chillies, sliced
  • 50g macadamia nuts, toasted
  • 50g red cabbage, thinly sliced
  • 1 tbsp. sesame oil
  • ½ tbsp. soy sauce
  • 2 tbsp. sesame seeds
  • 1 sheet nori seaweed, crumbled
  • 2 tbsp. Goji berries or pomegranate seeds
  • 1 tbsp. edamame beans, cooked
  • ½ cucumber, seeded and cubed
  •  ½ avocado, peeled and cubed
  • 2 spring onions, shredded
  • Juice and zest of two limes, plus one lime in wedges
  • Coriander to garnish

Method

  1. Boil the potatoes, drain and cool.
  2. Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.
  3. Serve with the remaining ingredients, coriander, a sprinkle of sesame seeds and more lime wedges.
  4. For a vegan version, omit the tuna and add more avocado

Source: Love The Potato

Buddha Bowl
Brown Rice Buddha Bowl

 

Brown Rice Buddha Bowl
Serves 1 | Preparation time: 10 minutes | Cooking time: 6 minutes

Ingredients

  • 125g cooked brown rice
  • 1/4 cucumber
  • 2 radishes thinly sliced
  • 1 small carrot cut into matchsticks
  • 1/2 lime zest and juice
  • 1 handful coriander leaves
  • 1 tbsp. sushi ginger
  • 1/2 avocado
  • 1 tbsp. toasted pumpkin seeds (optional)
  • 6 itsu frozen gyoza

Method

  1. Mix a tbsp. of the ginger pickling with lime zest and a pinch of salt in a small dish.
  2. Coat the thinly-sliced cucumber and radish with the pickle and lime zest and leave for 5 minutes to preserve.
  3. Pan-cook the gyoza as per the pack instructions.
  4. Arrange the cooked rice, avocado, carrot, coriander and pumpkin seeds in a bowl.
  5. Drain the pickled cucumber and radish. (put pickling brine aside)
  6. Add the cucumber and radish into the bowl and spoon over the brine.
  7. Top with the crispy itsu gyoza dinner dumplings to finish.

Source: Itsu

Buddha Bowl
Butterbean and spinach pesto salad

 

Butterbean and spinach pesto salad
Serves 1 | Preparation time: 10 minutes

Ingredients

  • 200g butterbeans, drained
  • 2 handfuls spinach, roughly chopped
  • 5 radishes, cut into quarters

For the pesto

  • 1 handful cashew nuts
  • ½ small bunch basil
  • 2 handfuls spinach
  • 1 tsp. rapeseed oil
  • 1 tbsp. water
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Method

  1. To make the pesto, place all the ingredients in a small food processor and blitz to create a coarse texture. You can make a larger batch of the pesto by simply multiplying the ingredients; the pesto will keep in the fridge for up to 5 days.
  2. Tip the butterbeans into a large mixing bowl, add in the pesto and combine so that the beans are totally covered.
  3. Now add in the spinach and radishes and combine.

Source: Detox Kitchen

Read more: Planning a roast this weekend? Here’s what you can do with those Sunday leftovers

Buddha Bowl
Thai Green Tofu Bowl

Thai Green Tofu Bowl

Serves 2 | Preparation time: 10 minutes | Cooking time: 10 minutes

Ingredients

  • 1 olive oil
  • 160g Indian spiced Tofoo (or pressed and marinated tofu)
  • 8 chestnut mushrooms, halved
  • 120g fine green beans
  • 100g spinach
  • 4 spring onions, finely sliced
  • 250g wholegrain rice (I used 2-minute microwave rice)
  • 200ml coconut milk (give it a good mix as it separates in the tin)
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • 1 clove garlic, crushed
  • 1 stalk lemongrass, chopped
  • 1 lime (finely grated zest & 2 tbsp. of juice)
  • A good dash of soy sauce
  • A pinch of chilli flakes
  • A good grinding of black pepper
  • A handful fresh coriander

Method

  1. In a large frying pan, saute the tofu and mushrooms in the olive oil. The tofu will take a bit longer, so add it a few minutes ahead of the mushrooms. Cook until the mushrooms are juicy and the tofu is hot, golden and a little crisp on the outside.
  2. While this is cooking, pop the fine beans in a pan of boiling water and cook for 3-4 minutes until tender but with a bit of crispness.
  3. Microwave the rice.
  4. Place the spinach in a colander in the sink and rinse, then pour a kettle full of boiling water over it to wilt it. Refresh with cold water, then squeeze out as much water as you can and chop.
  5. Finely slice the spring onions.
  6. Next blend your curry sauce. Add all the remaining ingredients to a blender and whizz until smooth. Heat the sauce gently in a pan before adding to the bowl.
  7. Spoon sauce into two bowls, then top with rice. Next add tofu, mushrooms, spinach and green beans. Finish with a sprinkle of spring onions.

Source: Tinned Tomatoes

Quinoa Vegetable Bowl
Serves 1 | Preparation time: 25 minutes

Ingredients

  • 50g quinoa, cooked according to package instructions then cooled
  • 4 florets broccoli, finely chopped
  • ½ small red onion, peeled and very finely diced or roughly grated
  • 1 small carrot, scrubbed and roughly grated
  • 1 small courgette, scrubbed and roughly grated
  • 1 tablespoon coriander leaves, roughly chopped
  • 2 spring onions, very finely sliced
  • 1 tbsp. fresh peanuts, chopped or roughly crushed

For the Dressing:

  • Zest and juice of half a lime
  • ½ tsp. sesame seeds
  • ½ tsp. tamari or light soy sauce
  • ½ tbsp. sesame oil
  • ½ tbsp. rice wine vinegar
  • 1 clove garlic, peeled and minced/grated
  • 2cm piece fresh ginger, peeled and minced/grated

Method

  1. In a large bowl toss the cooked quinoa (use a fork to break up any little clumps), broccoli, red onion, carrot, courgette, coriander, spring onions and peanuts together.
  2. In a small bowl combine the dressing ingredients, whisking furiously.
  3. Pour the dressing over the whole lot and mix until all the ingredients are well coated.
  4. Top with a few extra chopped coriander leaves and sesame seeds if you fancy.

Source: Fiona Kirk

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