What is a Buddha bowl you may ask? Essentially it’s any combination of grains, vegetables, and protein served in a bowl! Ingredients are kept simple and clean while accompanied by delicious sauces and seasoning. Buddha bowls are very filling as well as great for creating leftovers to fuel yourself throughout the entire week!
For this bowl I decided to use steamed broccoli and carrots, brown rice noodles, baby red potatoes, and a sauté of spinach, onion, and garbanzo beans. The whipped avocado dipping sauce is very simple to make and the cool creamy texture makes each bite absolutely delicious.
This Recipe Is:
Ribboning carrots is a great way to prepare them for eating raw or cooked. The thin cut allows them to be cooked quickly or easily eaten raw. I use a vegetable peeler to get the nice thin ribbons. For this Buddha bowl I put the ribbons right into the steamer with the broccoli for 10 minutes and they were good to go! It’s fun to twirl them into small spirals for easy handling (and dipping).
Garbanzo beans and spinach bring the hardiness to this bowl and the onion creates a beautiful depth of flavor. Just toss all three into a pan with olive oil for a quick sauté.
The whipped avocado dipping sauce is very simple to make, and great for any dipping or spreading need! Just toss the avocado, lemon juice, and olive oil into a food processor or blender and mix on high to have a fluffy and creamy sauce in seconds!
Veggie Buddha Bowl with Whipped Avocado Dipping Sauce
Vegetarian • Vegan • Gluten Free
1 Small head of broccoli, chopped
2 Carrots, ribboned
3 Cups baby spinach
1/2 Yellow onion, diced
2 Cups baby red potatoes, halved
1 Package of GF brown rice noodles
1 Can organic garbanzo beans, drained
1 Tablespoons olive oil
Salt & Pepper to taste
Whipped Avocado Dipping Sauce
3 Large avocados
1 Lemon, juiced
1 Tablespoon olive oil
- Prepare rice noodles according to package instructions, rinse with cold water and set aside
- Prepare the vegetables by chopping the broccoli, halving the potatoes and using a vegetable peeler to ribbon the carrots
- In a medium pot bring 4 cups of water to boil
- Add the potatoes to the pot and cook until tender, about 15 minutes
- While potatoes are cooking use the same pot to steam the broccoli and carrot ribbons for 10 minutes, then set steamer aside and let potatoes finish cooking
- While potatoes are finishing, in a medium pan over high heat sauté the spinach, onion and garbanzo beans in olive oil with salt and pepper to taste
- Cook until spinach is wilted and onions are translucent, about 10 minutes and then remove from heat
- Drain potatoes and set aside
- In a medium food processor or blender add the avocado, lemon juice and remaining olive oil. Blend on high until smooth and fluffy
- Combine all ingredients into your bowl and either drizzle or dip into the avocado sauce, enjoy!