Recently the idea of the buddha bowls have been springing up as a bowl full of greens, veggies, and protein. They have literally become the epitome of healthy eating and honestly a poster child food for what vegans eat. At any restaurant you are bound to spend up 10$ or more on a small buddha bowl filled with tons of ingredients that are relatively unknown to the average person.
Although I have reservations on buddha bowls sold in healthy restaurants, I love the concept of the buddha bowl itself. It allows you to bring different flavours and textures together to create an awesome eating experience. You can have different themes for you buddha bowl and it allows for a lot of creativity. The one thing with buddha bowls is that you can make it way cheaper. You do not need to add micro greens and organic black kale grown on the mountain tops of a small traditional Italian farm that specializes in black kale. You can use in expensive ingredients like lettuce, fresh tomatoes, cucumbers and cheap beans like chickpeas. So here is one of my three favourite buddha bowls that you can tuck into and save the dollars you would have spent on an overpriced buddha bowl.
Ingredient (Serves 2)
- 1/3 large red bell pepper
- 1/3 large yellow bell pepper
- 1/2 head romain lettuce
- 1 altualfo mango diced
- 1 tomato diced
- 1/4 medium red onion diced
- 1 cup quinoa cooked according to package
- 2/3 cup red kidney beans
- 1/2 avocado
- I cooked kidney beans from dry by soaking them over night and then cooking them in a pressure cooker for 20 minutes with a bit of salt. You can also use canned beans which work perfectly but do not use extra salt.
- To assemble the bowl I chopped up all the fresh ingredients and added it into a bowl along with my quinoa and beans
- When it is done you can dress the buddha bowl with this creamy cashew dressing, which completely elevates the dish.
- That is it, you can add this as a summer staple in your collection of salads.