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Buddha Bowls, Easy and Fresh

These simple ingredient bowls are healthy and provide a simple meal that is easy to cook and to take with you.

Forbidden Rice “Superfood” Salad

Photo and recipe adapted from Get off your Tush and Cook

Ingredients: For the salad-

  • 1 cup black rice

  • 1 large sweet potato, small dice

  • 1 small red bell pepper, chopped

  • 4 green onions, chopped

  • 1 cup shelled frozen edamame, thawed

  • Optional: chopped cilantro and sesame seeds for garnish

For the dressing-

  • 2 teaspoon honey

  • 2 teaspoons sesame oil

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine vinegar


For the rice bring 2 cups of water to a boil and add the rice. Let the rice boil for 5 minutes and then turn down to a simmer, to let the water boil off. Bring your oven to 400 degrees, while your chopping up the sweet potato into small pieces. Toss the the sweet potato with some light salt, pepper and olive oil ( or other preferred cooking oil), bake for 15 to 20 minutes or until the pieces are soft a slightly golden brown.

For the light dressing, mix together in a separate bowl the honey, sesame oil, soy sauce and rice wine vinegar.

Allow rice and sweet potatoes to cool, then mix with edamame, onions and red peppers. Lightly add the dressing to your desired amount and garnish with sesame seeds or cilantro or both. Serves two as a dinner or lunch or serves four as a side dish.

Rice Noodle Buddha Bowl


Handful of Buckwheat Noodles 1 Large Carrot 2 Large Portabello Mushrooms 3 Rainbow Chard Leaves Handful of Peas 1 Large Broccoli Crown 1/4 Cup Raw Cashew Pieces

Creamy Cashew Satay Sauce

1 Cup of Boiling Water 2.5 Tablespoons Cashew Butter 2 Teaspoons Apple Cider Vinegar 1/2 Teaspoon Umeboshi Paste or Plum sauce 1 Thai Chili 1 Teaspoon Grated Ginger

Photo and receipe by Kiss my bowl


Peel or grate the carrot into thin strips, chop the chard into long strips about , cut the broccoli into florets and slice the mushroom length wise into medium-thin strips. Place the strips of portobellos into a pan with a few tablespoons of water. Cook until they are soft, adding more water as needed. Bring a medium sized pot of water to a boil and add the buckwheat noodles, cook until tender. Remove the noodles with tongs and leave the water boiling to cook the peas and the broccoli. Leave them there for no longer than a minute, removing them with the tongs and adding them to the colander to drain. Reserve 1 cup of the boiling water for the satay sauce. For the Satay Sauce all all the ingredients to a Tupperware and shake them up and its ready to serve or to keep for later. Build the bowls with the noodles on the bottom and add each of the ingredients to the bowl, you may want more of some than others, mix and match.

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