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This is one of the most instagramable and easiest meals. You really can’t mess up a Buddha bowl since pretty much everything goes in.
I first heard about Buddha Bowls somewhere within the vegan (& hippy) community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!
There are no rules – just be sure to include veggies and protein, and several colors and textures. If you take an hour over the weekend to prep some foods that take longer, your Buddha bowls will be quick and easy.
Where does Buddha Bowl has its name from?
One might think that the name originated because after eating these bulging bowls one has a thick belly, like Buddha. Or because the bulging bowls themselves are reminiscent of Buddha. Maybe also because Buddhism in general is very colourful and versatile? Far from it! This name really has a meaning and on closer inspection it’s not that far fetched. The origin of this court is deeply rooted in Zen Buddhism. There the monks take together the “Ōryōki” – the monks find themselves silently together to dine together in perfect attentiveness.
Basic idea of this Ōryōki is it that the monks “just enough” feed around their daily need to satisfy. For a Ōryōki each of the monks often owns his own set consisting of around three bowls, chopsticks and a napkin, all tied together in a large cloth – the largest of the bowls during this meditative dining is called in Japanese “zuhatsu” or Buddha Bowl and symbolizes the head and wisdom of Buddha. So the term Buddha Bowl is not really invented or even a hip term for a large mixed salad. During this meal one reflects on what the body and mind really need. That brings us to the next point.
Who is aware of this today?
Today, unfortunately, only a few Buddha bowl lovers are aware of this meaning. Nevertheless, I find it a very nice symbol to combine this trend of mindfulness and appreciation for our food with the trend of clean eating, which stands for naturalness and health.
The beauty about those bowls is that they’re infinitely adaptable. You can roast just about any veggie and it’ll taste amazing in this recipe. Many bowls are filled with grains, which we did not do this time. I will share with you some other variations soon.
The bowls are also ideal for reusing food that has not been eaten in an attractive way: Leftover food is simply roasted or warmed up again, supplemented with fresh ingredients and combined, and each remnant becomes the new highlight of a quickly prepared, tasty meal!
- Baking Tray
Handful of Fresh Salad Leaves
Handful Cherry Tomatoes
cut in small pieces
- 3 pcs Potatoes
peeled and cut into wedges
- 1 can Chickpeas drained
- 1 pcs Purple Onion chopped
- Handful fresh parsley
- Handful fresh Edamame Beans
- 1 pcs Hass Avocado
- 300 g Boneless Chicken Breast
- 1 tsp Grounded Oregano
- Salt & Pepper to taste
- Pinch of Garlic Powder
- Pinch of Curry Powder
- Olive Oil
- 2 pcs Juice of Lemon
- 50 g Yoghurt
- 4 tbsp White Aceto Balsamico
- Salt & Pepper to taste
- Preheat the oven on 180°C. Prepare the baking tray with parchment paper
- Cut the pumpkin into small cubes and the potatoes into wedges. Place both together on the baking tray and drizzle over olive oil and sprinkle with salt and pepper, bake them for 20 minutes (until golden and crispy)
- Place chicken breasts in the bowl, sprinkle with oregano, garlic powder, curry powder, salt and pepper and drizzle with olive oil. Grill the chicken 5 minutes on each side or bake it on the pan (preferably on the grill for the taste)
- Meanwhile finely chop the onion and mix it with the drained chickpeas in a separate bowl. Add some fresh herbs, like parsley or coriander
- Cut the cherry tomatoes and quarter the avocado
- For dressing squeeze 2 lemon and mix the juice with 50g of yoghurt, aceto balsamico. At the and add salt and pepper to taste
- Once the pumpkin and potatoes are done, put them out a set aside for a couple of minutes to cool them down
- In a big salad bowl place the salad leaves, on top cherry tomatoes, edamame beans, chickpeas, potatoes, pumpkin, avocado and the grilled chicken. Pour over the lemon yoghurt dressing
- Enjoy your BeastFeast!