What makes this a Buddha bowl?

The term Buddha bowl was believed to have been coined by Martha Stewart in 2013 when her company published a vegetarian cookbook entitled Meatless . Buddha bowl is also referred to as a "macro" bowl or simply a "grain" bowl. What makes up a Buddha bowl are typically five or six ingredients: a legume (beans, lentils, peas, tofu); a whole grain (brown rice, quinoa); a starchy vegetable (potato, winter squash, or plantain), a non-starchy veggie like kale, chard, or broccoli; and a sauce or dressing. Sometimes, buddha bowls will also have a sprinkle of some seeds.

What's the difference between a Buddha bowl and a Poke bowl?

A Buddha bowl is vegetarian or vegan, while a poke bowl contains fish.

How do I store leftovers?

Simply transfer leftovers to a container and store in the refrigerator for up to 3 days. Reheat in the microwave for 2 to 3 minutes, or covered in a preheated oven at 350° F for 15 minutes.

Fast and Easy Buddha Bowl with Green Goddess Dressing (VEGAN)

Name: Fast and Easy Buddha Bowl with Green Goddess Dressing (VEGAN)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/3 batch of Easy Green Goddess Dressing; 1/4 cup quinoa, dry; 1/2 cup water (to cook quinoa); 1 small sweet potato (about 5-inches long); 3 cups Rainbow chard, tightly packed and chopped; 1/2 cup water (to steam Rainbow chard); 1/2 cup of cooked chickpeas (if using canned, drain and rinse); 1/2 tsp sesame seeds or hemp hearts (optional topping)

Description

This Fast and Easy Chickpea Buddha Bowl recipe with Green Goddess Dressing is that go-to recipe for when you're strapped for time but need something healthy and filling. #buddhabowlrecipevegan #chickpeas #sweetpotato #quinoa #rainbowchard #greengoddessdressing #healthyveganrecipes #danielfastrecipes

Ingredients

Units Scale

1/3 batch of Easy Green Goddess Dressing

1/4 cup quinoa, dry

1/2 cup water (to cook quinoa)

1 small sweet potato (about 5-inches long)

3 cups Rainbow chard, tightly packed and chopped

1/2 cup water (to steam Rainbow chard)

1/2 cup of cooked chickpeas (if using canned, drain and rinse)

1/2 tsp sesame seeds or hemp hearts (optional topping)

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Instructions

If you don't have leftover Green Goddess Dressing, start by preparing this beautiful sauce.
Cook the quinoa. Add quinoa and water to a small pot. Bring to a boil, then cover and reduce heat to simmer for about 10 minutes or until all the water is absorbed.
While quinoa is cooking, pierce a small sweet potato with a knife on all sides several times. Put the sweet potato in a microwave-safe dish, loosely cover with wax paper or tea towel, and microwave on full power for 4 minutes, turning the sweet potato mid-way through. Remove and set aside.
Heat a sauté pan with a 1/2 cup of water over high heat. Once the water starts to simmer, add chopped Swiss chard, cover, and reduce heat to low. Cook for 3 minutes or until Swiss chard is tender but still has that beautiful deep green color. Uncover and remove from heat.
Put a half can of strained and rinsed chickpeas into a microwave save container (use the same container you used to cook the sweet potato in)—microwave on full power for 45 to 60 seconds. Since the canned chickpeas are already cooked, you only want to warm them up.
Assemble the bowl and pour a generous amount of the Green Goddess Dressing over the top. Feel free to sprinkle some sesame seeds or hemp hearts if using, and enjoy!

Notes

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch/Dinner Entrée
Method: Stovetop, Microwave
Cuisine: American