Hello all! I hope you’re having a fabulous Friday so far. This week I’d like to lighten things up with an absolutely delicious meal I’ve fallen in love with!
I got the idea from Pinterest. Where else? From there, I gave it my own twist. All you need is a bed of rice, veggies, proteins, and tahini sauce. This meal really packs a punch! Not only is it healthy, it’s colorful, and delicious! I have a handful of friends who can now attest to that.
So the recipe I’ve chosen to share is one of my own, I just so happened to use whatever was on hand. The sauce comes from a Dragon Bowl recipe from a Pinterest user, so I cannot take credit for it. You can check out the original Dragon Bowl and Tahini sauce recipe here.
Cooking is a major passion of mine. If you know me well, you know how near and dear food is to my heart. I’m obsessed! When I cook, I don’t usually measure anything. I go with my gut, my mood, and what sounds good. Monday, I also went with whatever my fridge and pantry could provide. This is basically a list of vegetables, rice, and proteins I used to create this masterpiece.
- 1 cup Rice
- Lettuce (from the garden!)
- Yellow Pepper
- Hard boiled eggs (from my chickies!)
This is an extremely loose recipe so bare with me! Cooking or leaving any veggies raw is 100% your choice. Like I said, this is Monday’s recipe. I don’t know that I’ve ever made the same recipe twice. Anyway, I cook so frequently I can eyeball portions depending on the amount of mouths I’m feeding. I also taste test often to make sure I’m getting the exact flavor I’m going for. I like to have fun with what I’m doing. Whoever in your life told you not to play with your food, they are a lying liar that lies! Play with it. Have fun. Make it your own. Go off recipe. That’s the beauty of cooking! Ok, let’s get started.
- In a small pot, add two cups of water to one cup of rice and cook on low for 20 minutes. Do not stir. Lightly fluff with a fork when finished.
- Boil water for hard boiled eggs. Once you’ve achieved a rolling boil, add the eggs and cook for 16 minutes. I did 3 at 16 minutes. I’ve also done 6 eggs for 20 minutes. Once the eggs are cooked, peel and slice them. Set aside for later.
- While the eggs cook, chop the veggies and tofu anyway you’d like. Make sure they’re generally the same size so if you decide to cook any veggies, they cook evenly.
- Add 1-2 tbsp of olive oil in a medium sized pan, line the pan with tofu. Add any seasonings you’d like! This week’s was salt, garlic powder, and paprika. Cook about 8 minutes per side, or until lightly browned. Be sure to season both sides.
- Cooked veggies – Carrots, mushrooms, and garlic. Put 1-2 tbsp of extra virgin olive oil in a medium pan. Warm on medium-high heat. Add carrots and cook for 2-3 minutes, occasionally stirring. Season with salt, pepper, and any other seasonings you’d like. Add the mushrooms and garlic. Cook for 1-2 minutes. Take off the heat and set aside for later.
- 1/4 cup nutritional yeast
- 3 tbsp avocado or olive oil
- 1 tbsp maple syrup (I was out so I used honey. ‘Twas delicious! 🤤)
- 1 tbsp lemon juice
- 2 tbsp tahini
- 3 tbsp water
- 2 tbsp soy sauce (I used Bragg Liquid Aminos. A friend recently told me about Bragg Coconut Liquid Aminos)
- 1 garlic clove minced
- Mix together in a medium sized bowl
Buddha bowls assemble!
After the sauce is made, you may assemble your Buddha Bowl! Grab a bowl, fill it with a couple/few scoops of rice, place all veggies (raw and/or cooked) in a circle around the bowl, throw the tofu and the sliced egg in the center, and drizzle (or pour!) the sauce on top. Voila! You’ve just made a Buddha Bowl!
I hope you enjoy the recipe as much as I have! It’s been so much fun to share with people. I’ve had them go home, try the recipe, and tell me about how they spiced it up. So cool!
Okie dokie, time to wrap it up. Let us know if you try the recipe, if you like it, and what you did to give it your own spin. Happy Friday my fabulous foodies!