how to make your own ‘buddha’ bowl

April 19, 2017

I am really sick this week. Because of it, I’ve been pretty careful with what I have been eating – making sure I don’t eat too much dairy, salt, etc. For the most part, I have been eating pretty healthy these past few weeks. I stepped on the scale two weeks ago and (yikes!) it was quite a surprise. It’s crazy how weight gain catches up with you when you take a few weeks off of eating healthy. To start, I’d like to share three healthy bowls that I made in the past two weeks to show you how easy it is.

This started with visited De Maria in Soho, NYC about a month ago. I thought their concept was interesting; they were offering healthy food with a twist. I ordered their rooster bowl (pictured above), and it was delicious. It also didn’t make me feel all gross and oily on the inside so I knew I was on to something. Their rooster bowl includes grains, cured fish, honey cured egg, seed, seaweed gomasio, served w/ a cup of bone broth (from their website). Obviously too fancy for me, so I made three simplified versions at home, all for under $10 each!

First, I’d say to pick a foundational green.

For me, I used either Kale or Spinach only because I think they layer really well. They each have their own distinctive flavors but also have the ability to blend in with other flavors also. I sauteéd both in some salt, pepper and olive oil and violá, they’re done.

Second, I picked a carb.

I used either roasted sweet potatoes (takes about 20 minutes in a toaster oven), rice or noodles. Really, anything works here.

Next, pick a protein.

I didn’t take a picture of this but I used either chicken, tofu or sometimes even used the egg as my main protein. Salmon is also a great choice.

Next, pick another veggie (for a topping).

I like vegetables a lot so it doesn’t really matter what you pick here also long as it is small and fits in the bowl!

Next, though optional — pick an acid.

If there is anything I learned from cooking shows, it is that all meals need balance. And for me, that means adding a little bit of acid. Sometimes I use tomatoes, kimchi or even a little bit of lemon squeezed over the top. It makes it 100x better, I promise.

Lastly, pick something to make it rich.

Again, also optional, but it makes the dish so much better. I used the egg yolks from my egg to incorporate that richness but avocado does a great job as well. Anything that has a bit of fatty flavor or texture is great (Salmon!!).

There you have it! A simple way to construct your ‘buddha’ bowl. Now I put ‘buddha’ in quotes because buddha bowls became a thing last year when yogis and vegetarians/vegans started to build their own veggie bowls. Obviously these include meat in them so they aren’t technically ‘buddha’ bowls but it is pretty much the same idea. Pile things into a bowl and eat them as you please! Let me know how it goes!

 

-ev.

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