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My mom thinks I’m a great cook. There I said it. Thanks, mom. But my whole food and cooking philosophy is really simple. What do I have in my fridge/pantry? Chop it, cook it, plate it, top it. I’ll look at recipes for inspiration, but I rarely find myself following one exactly (which is why I’m a terrible baker.) The Buddha Bowl sums up this philosophy really well. Take whatever you have and layer it in a big bowl of heaping deliciousness. Don’t know where to start? I’ll usually just go to my grocery store or farmers market and see what looks good, what’s on sale, what’s in season. Fresh, frozen, or canned, it doesn’t matter! Do what works for you and your budget.


Some days you just want a bowl full of goodness. That’s where the Buddha Bowl comes in. It’s really just a heaping bowl of whole grains, greens, veggies, maybe nuts and seeds and topped with some sauces or spices. The idea is that you can fill it with whatever delicious foods that YOU like. Believe it or not, there is brown rice hidden deep at the bottom of this bowl. I love the bowl method of eating for SO MANY REASONS:

  1. It’s a great fridge or pantry clean out meal
  2. Combining protein, healthy fats and carbohydrates will help keep you satisfied and full
  3. You can make your whole grains and chop your veggies in advance for a quick and easy to assemble meal
  4. It looks pretty! But really, the more colors you have on your plate, the wider variety of vitamins, minerals and nutrients your going to get. So eat the rainbow everyday.
  5. Once you have your base, you can customize your flavor profile by using different herbs, spices, citrus, etc. Below is one of my favorite infographics from COOKSMARTS to help guide you:



For this particular bowl, I started with cumin brown rice for my base. I mashed sweet potato with fresh lime juice and zest and roasted up some soy chili tofu.


Then, I chopped up some purple cabbage, carrots, lettuce, cucumber and avocado, squeezed more lime juice over the top and boom! Buddha Bowl perfection.


The avocado and lime sweet potato were enough “sauce” for me, but this would also go great with tahini drizzled over the top.


Yes, I totally googled “how to make an avocado rose.” There are some good YouTube videos out there!


Super easy, healthy and delicious. My mom can even make this one, guys. Have you ever made a Buddha Bowl? What do you put in yours?

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

Danielle Judson Essential Pantry Checklist PDF Preview

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