Buddha Bowl
This Buddha Bowl is a balanced plate: colorful, customizable, and packed with nutrients to fuel your day, learn how to make it at home.
Servings 2 portions
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.
Notes
You can easily customize this bowl based on your preferences or nutritional goals. If you need a more substantial meal, feel free to add a protein source like grilled chicken, chickpeas, or tofu, and a complex carbohydrate such as a scoop of quinoa or brown rice.