Vegan Buddha Bowl

Another recipe that I loved when I was a student was the Energy Salad with its light dressing by Harvey Diamond. As mentioned in the recipe of the garlic green beans, I was really a huge fan. Well this actually this salad succeeded even to make a salad eater out of my husband when we started seeing each other. To this day this is his favourite dressing.

Here I made the basic Buddha Bowl with each one adding the seeds and proteins they wanted.

For me this was the ultimate forbearer of the Buddha Bowl. A “Buddha bowl” can mean different things to different people, but let’s define it here as a one-dish meal consisting of rice or whole grains, roasted and or cooked veggies, a dressing and protein (by way of beans, tofu, lentils, or in some cases meat or fish). It’s considered clean eating and is absolutely delicious!

My Cookbook: Dinner is ready!

If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.

Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.

Here is an overview of the categories in the cookbook:

  • Poultry
  • Fish
  • Meat
  • Vegetarian
  • Carb-heavy side dishes
  • Vegetable side dishes
  • Recap of the 4 fastest dessert recipes from the blog
  • Printable Shopping list and a printable weekly meal planner

Recipe (you can find the Thermomix Version here)

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Ingredients for 4

  • 165 g of lettuce – iceberg, butter, romaine, red leaf, or salad bowl (or any combination of these), washed, dried, and broken into bite-size pieces
  • 110 g of spinach, coarsely chopped
  • 1 big cucumber
  • 2 big tomatoes, or several cherry tomatoes
  • 110 g of sprouts – alfalfa, mung bean, lentil, sunflower or buckwheat (or any combination of these)
  • any amount of carrots or celery, mushrooms, radishes, beets, zucchini, cauliflower broccoli or Jerusalem artichokes – or a mix
  • 90 g of olives or several slices of avocado
  • 180 g of beans or sunflower or sesame seeds

In a large bowl, combine all ingredients. Add the light dressing. Toss well. You can be as flexible as you like with this salad and vary the amounts of each ingredient according to your preference. The tomato and cucumber are important and useful because their extra water content will help in digestion of the more fibrous greens.

Light dressing

  • 2 cloves of garlic, halved
  • 6 tbsp olive oil
  • 2 tbsp of fresh lemon juice
  • 1/2 tsp sea salt or seasoned salt
  • fresh ground black pepper

Place all ingredients in a measuring cup, and allow to sit for 15 minutes or longer to allow the garlic to flavor the oil. Pierce garlic with the fork, and whip ingredients together with the garlic fork. Discard garlic. Pour dressing over the salad, and serve.

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When we are among ourselves, I like to leave the garlic in the vinaigrette, but that is absolutely not a must and has, quite a strong taste!

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