While meandering through the eclectic, shop-and-restaurant-lined streets of the East Village,
I discovered a tiny vegan cafe with a just enough room to seat about 12 people at a time.
When I peered through the window I was disappointed to see that it was crowded,
so I continued walking and circled back a few hours later to see if there was a vacant
I was in luck.
By now I was famished, so I eagerly scanned their menu of delectable, plant-based dishes.
I usually eat salads but on this day I wanted something hot, a little spicy and filling.
Their hot, hearty bowls of vegetables and grains with a tantalizing broth appealed to my
taste buds–so I ordered one of their Buddha bowls.
Suffice it to say, I was not disappointed.
It has now become one of my favorite healthy treats.
That charming, little eatery is no longer there, but this experience inspired me to experiment
with my own “variations on Buddha Bowls” at home.
Fast forward to my kitchen…
Now, whenever I feel the need for something hot, hearty, spicy and satisfying, I concoct
my own Buddha bowls with whatever fresh, organic ingredients I have on hand.
So today I made a Curry Vegetable Brown Rice Buddha Bowl with the vegetables and
spices that were available.
And I’m so glad I did.
I hope you enjoy this quick, easy, light, yet oh so satisfying, vegan dish!
Steaming the vegetables makes this recipe low in calories.
You can add your choice of healthy, organic oil such as coconut oil, if you desire.
If you don’t use oil, leave it out.
Curry Vegetable Brown Rice Buddha Bowl
1 cup organic brown rice, cooked
3 organic carrots
2 organic onions
6 organic mushrooms of choice
1 head organic broccoli, cut into florets
1 cup organic spinach
2 organic scallions, sliced
3 cups of filtered water from steamed vegetables
3 tablespoons turmeric
1 tablespoon coconut aminos
1 teaspoon cayenne pepper
2 teaspoons red pepper flakes
1 teaspoon dulse flakes
1 teaspoon kelp flakes
1 tablespoon sea salt
2 tablespoons coconut oil (or your oil of choice if you wish to add oil)
To a steamer basket, add carrots, onions, mushrooms.
Steam until tender yet still firm.
Next add broccoli, spinach, brown rice and steam a couple of minutes until tender
but not overcooked.
Spoon cooked vegetables from steamer basket into 2 medium-sized soup bowls.
Set aside while you make the broth.
Add the broth ingredients above to the leftover water in the pot from the steamed vegetables.
Bring the ingredients to a bowl.
Pour the hot broth over each bowl of vegetables.
Garnish with fresh, sliced scallions and a sprinkle of red pepper flakes.
Serve and enjoy!
Have you made hot, hearty bowls like this in your kitchen?
What ingredients were in your favorite combos?
Share your thoughts and comments with us.