Easy vegan buddha bowls for lunch or dinner using left-over rice and quinoa. You can jazz it up with a few simple add-ons and get multiple meals from a big batch of left-over rice or quinoa!
In case you haven’t noticed, I’m a huge fan of big bowls of a grain, a variety of vegetables, a sauce and a few sprinkles of nuts or seeds. There are a ton of names for these bowls; vegan buddha bowls, power bowls, nourish bowls, whatever you call them they are my favorite way to eat, and I do it on a daily basis. What’s great about my situation at home is that my husband makes the kid’s lunches every morning so it’s already prepared and ready to be reheated by our babysitter at lunch time. He rotates through a few well-known and loved dishes for the kids, one of them being a big bowl of rice, broccoli and a type of bean. He almost always prepares enough that there are left-overs, and by the time that I come home from work I’m like a wild animal on the hunt for some food. I’ve mastered the left-over game by taking their simple meal and adding in a few other ingredients to make a flavorful and super quick lunch for me. You can use this method even if you don’t have kids, just make a few cups of rice or quinoa, and you’ll have enough for a few days worth of lunch or dinner. It’s seriously a life saver for us and makes meal planning a breeze.
The most recent version is this bowl of turmeric and red thai curry sauce on brown rice, with broccoli, black beans, avocado, miso kimchi, sunflower seeds, salt and parsley flakes. I’ve been obsessed with adding dried parsley to everything lately. Does anyone else go through weird phases of eating one or two things all the time and then switching to something else? Anyway, this was made from left-overs of brown rice, broccoli and black beans. I added that to a pot on medium heat, then added in a few shakes of turmeric and around 1 tablespoon of red thai curry sauce. While that was heating up, I cut up half an avocado and pulled out the kimchi and sunflower seeds. Once the rice was warm, I added another drizzle of curry sauce, chopped up half an avocado, a few spoonfuls of miso kimchi, sunflower seeds, a sprinkle of dried parsley and a pinch of salt. This was spicy, creamy, and perfectly filling. It also had the added benefits of being anti-inflammatory from the turmeric, packed full of protein, healthy fats, and has a nice balance of vitamins and minerals 😉 !
This bowl is from left-over wild rice, kidney beans and broccoli. I added in scallions, cilantro, sesame seeds, lime juice and a bangin’ garlic hot sauce from Filfil foods.
This buddha bowl was a little more involved, because I made Pinch of Yum’s Magic Green Sauce, but it’s definitely worth it and only takes a couple of minutes in a blender. I added left-over quinoa to a bowl with some rainbow chard that I quickly sauteed with garlic and onion, more of that incredible miso kimchi, hemp seeds, sunflower seeds, and the magical green sauce. It has avocado, pistachios, cilantro, jalapeno and few other ingredients, and is the perfect sauce for vegan buddha bowls.
What are your favorite ingredients in buddha bowls? Do you have a go-to sauce that you use?