Buddha bowl

Buddha bowls are awesome because everyone in the house gets a custom meal. You can load up on veggies and proteins without adding sugars and “carbs.” Plus, the variety is endless. They can be carnivore, omnivore, vegan, gluten free, etc. Toss an egg on it if you’re into that. 


Three different things going on in this bowl. 

Lentil stew

4 cups water 
1 cup dried green lentils
1 medium yellow onion 
1 tsp oil (neutral canola or coconut)
2 cloves garlic 
1/2 tsp salt
1 tbl turmeric
1 tsp chili powder
1/4 cup chopped walnuts 

Cook chopped onion in oil until softened or browned. 3-5 minutes. Add garlic and cook for one minute. Add spices and walnut and heat for one minute. Pour in water and bring to boil, add lentils and bring back to boil, drop to simmer, and cook with a lid on for 15 minutes. Remove lid and cook for another 5-10 minutes until the liquid is gone and lentils are cooked through but not mush. 

Yield: 6 servings



Seasoned potato: 

Preheat oven to 425 F. 

Cube potato into desired size. In a bowl coat with 2 tsp neutral oil like canola or coconut. Sprinkle on 2 tbl of nutritional yeast, 1 tsp paprika, 1 tsp kosher salt, fresh ground pepper. 

On a tin foil or parchment lined baking sheet, cook for 10 minutes, flip (you can just jostle them with a spatula), add carrot if you want, cook for another 10-15 minutes. 

Peanut sauce dressing

3 tbl peanut butter (use natural or make your own) 
2 tsp maple syrup
1 tsp sesame oil 
1 tsp soy sauce 
3-6 tbl water or almond milk (depends on how thin you want it) 

Yield: 4 servings

You can add lots more to your bowl to up the veggies or protein. You could add meats, cheeses, avocado, sweet potato, anything! Play around with tossing in some raw items like onion, carrot, shaved celery. You can have some things roasting in the oven while you cook more on the stove top. 


My other favorite protein in these bowls is seasoned chickpeas. 

2 cans chickpeas (15 oz each) 
1 medium onion
1 tsp oil
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
Drain and rinse chickpeas. Heat oil and cook onion until soft but not browned. Turn heat to low. Add chickpeas and spices. Cook for 5 minutes. 

The chickpeas won’t get crispy. You can give them a crunch if you toss them in a bag with a tablespoon of corn starch before cooking them. 

If you cook chickpeas on too high of heat they will start exploding and launching all over your kitchen. You’re only cooking them to help the spices adhere and to get warm. 

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