One of our favorite quick lunches is the nutrient-packed and endlessly customizable Buddha Bowl. We toss these with whatever is in the fridge, and it’s more of an equation than a recipe. But what makes a Buddha Bowl really stand out is the dressing, and we’re sharing a few of our favorite quick and easy Buddha sauces that can really tie your bowl together.
To make your Buddha Bowl, simple mix and match with what you have on hand.
1 grain (quinoa, brown rice, etc.)
1 legume (black beans, chickpeas, etc.)
1 protein (tofu, chicken, a fried egg)
1 seed or nut (almonds, sunflower seeds, etc)
1 crunchy item (shredded carrot, bacon bits, bean sprouts, etc.)
Veggies (avocado, green beans, cucumber, tomatoes, anything works!)
And now you have a delicious and hearty 1 bowl meal that is loaded with vitamins and fiber and will keep you and your family full until dinner.
The hardest question, as always, is dressing your bowl – what should it wear?! ;)
Here are 3 of our favorites to add some variety (and one to add an extra veggie!) to your lunch time routine.
Garlic Yogurt Dressing
1 medium clove garlic
1 pinch of cumin
1 big squeeze of lemon juice
½ c of greek yogurt (or regular plain yogurt)
1 c packed baby spinach
¼ c of good quality kalamata olives (from your grocer’s olive bar – not canned)
1 tbsp champagne vinegar
Simply pulse it all together in your food processor until smooth. Taste and adjust seasoning, add salt to your liking.
Balsamic Herb Dressing
½ c mint leaves
½ c basil leaves
½ c balsamic vinegar
1 big squeeze lemon juice
1 small garlic glove
1 tbsp whole grain or Dijon mustard
½ c good quality olive oil
½ small shallot
Dash of Worcestershire optional
Pulse all ingredients except the oil in your food processor, then slowly add the oil. Season to taste with a generous grind of black pepper.
1 tbsp white miso
¼ c tahini paste
1 tbsp sesame oil
1/4 c warm water
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp grated fresh ginger
1 tbsp honey
Blend the warm water and tahini first, then add everything else in your food processor. Season to taste.
All of these keep for at least a few days in the fridge, and are equally delicious smothered onto roasted veggies or dunked with carrot sticks should you find yourself with leftovers.