It's so weird. Sometimes I think recipes are "in the ether" ... somehow connecting us vegan bloggers in the physical universe by way of thought or even some higher wavelength. I say this because MANY times, I will create a post and that same day, either after posting or prior to, I will see almost an exact same recipe from another blog. Such is the case with this recipe. I finished the post, scheduled it to go out and headed over to Facebook where I saw a recipe shared from Finding Vegan called "Winter's Bounty Buddha Bowl"... I'm not kidding! Anyway, I think it's uncanny how we seem to sometimes be connected to one another on a level of higher consciousness.
Just what is a Buddha Bowl anyway? I did some research and the origin of this healthy bowl of goodness is vague at best. Some say it originated in the 60s or 70s when the first vegans began their reign of brown rice and veggies. Why is it called a Buddha Bowl? That’s even more of a mystery. I’ve heard that it’s because the bowl resembles Buddha’s round belly. Doubtful. Then there is the long history of the Buddha Begging Bowl. You can read up on that if you like.
The consensus, after much searching online, is that a Buddha Bowl is supposed to contain any kind of whole grain, veggies and a sauce. As such, the variations and the possibilities of ingredients are literally endless! Many people also add beans to their bowls.
I’m using short grain brown rice in this recipe, since it is a “warming” grain according to Ayurvedic teachings, as opposed to long grain, which is cooling. A special touch in this dish is the creamy walnut sauce. Sweet potatoes are definitely a reminder of cool months and kale is so hardy that we enjoyed ours fresh from the garden all the way through December!
Since there is really no limit to the imaginings of what goes into a Buddha Bowl, I’ve decided to create one for each season, beginning with this hearty, warming winter bowl of goodness...
|My son is really enjoying his new plant-based eating.|
He snatched that bowl as soon as I was done photographing it!
- 2 cups cooked, short grain brown rice
- 2 baked sweet potatoes, sliced
- 4 cups tightly-packed chopped kale, steamed
- 1½ cups salt-free garbanzo beans (1 can), drained and warmed
- 1 cup shredded red cabbage
- ½ cup chopped walnuts
- 1 cup raw walnuts
- 1 cup water
- 1 clove garlic
- 1 tsp onion powder
- 1 tsp tamari
- 2 dates
- For the sauce, add all ingredients to a high-powered blender and blend until smooth.
- Put all the yummies in a bowl, top with the sauce and enjoy!
Make 2 wintry harvest bowls. Enjoy!