This Buddha Bowl is a balanced plate: colorful, customizable, and packed with nutrients to fuel your day, learn how to make it at home.
Ingredients
- 1/2 large cucumber
- 1/2 cup shredded romaine or butter lettuce
- 1 cup fresh arugula
- 1 medium carrot
- 2 hearts of palm canned or jarred
- 1/2 cup shredded red cabbage
- 3 radishes
- 1 small beet
- 1/2 beefsteak or vine-ripened tomato
- 4 cherry tomatoes
- 6 black olives whole
- 1/2 cup toasted whole almonds with skin
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- To taste: Sea salt and freshly cracked black pepper
Instructions
Prep the vegetables: To create a variety of textures, cut each ingredient differently. Grate or finely shred the red cabbage. Use a vegetable peeler to create long ribbons with the carrot. Thinly slice the beet, cucumber, tomato, and radishes into rounds. Cut the hearts of palm into bite-sized chunks. Keep the olives and toasted almonds whole.
Assemble the bowl: Arrange all the prepared ingredients neatly in a large bowl. Placing them in separate sections or "piles" creates the vibrant, organized look characteristic of a classic Buddha Bowl.
Whisk the dressing: In a small ramekin or bowl, combine the olive oil, apple cider vinegar, sea salt, and pepper. Whisk until emulsified.
Serve: Drizzle the vinaigrette over the bowl at the very last moment, just before serving, to keep the greens crisp. Enjoy the harmony of colors, flavors, and textures.
