As someone who tends to eat a lot of plants, the VAST majority of my meals look something like “Oh look all these things are things I have in my fridge that I can throw in a bowl and can sort of go together!” Sometimes this gives me AMAZING results, and sometimes I get plant mush (still tasty though).
This whole idea of throwing things into a bowl brings me to my next subject: Buddha Bowls! What’s a Buddha Bowl, you may ask? Basically, it’s a bowl of yummy (usually plant-based) food that all goes together thematically. The whole Buddha Bowl usually covers the nutritional elements of an entire meal and it can be either warm or cold.
I get SO many questions about buddha bowls from friends, family, people on Instagram…it’s endless! It seems like the entire populous needs to be educated in Buddha Bowl creation.
The true answer is- there’s no right or wrong answer!
I’m going to be posting some of the basic buddha bowl-ish type of things I enjoy on the blog (or at least the more thematically successful ones) for people who might be interested and new to the buddha bowl concept- but the rest is really up to personal preference. I hope that by doing this, I can be your guide to Buddha Bowl enlightenment 😉
Now, onto this specific bowl of goods!
I was inspired (and put in a ~sushi~ mood) by Jasmine and Chris from Sweet Simple Vegan who made a Sushi Casserole that I saw on Instagram (yum).
All in all, I would say this Sushi Buddha Bowl is perfect for a light lunch. If you’re looking for something for a bit heartier, I might suggest adding in some more rice, some edamame/chickpeas, or grilled/baked tofu.
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
SUSHI Buddha Bowl
- 2 handfuls greens (I used spinach)
- 1/2 avocado
- 1 baby carrot (thinly sliced)
- 1/4 red pepper (thinly sliced)
- 4-5 small florets steamed broccoli
- 4 sheets seaweed snacks *
- 1 cup brown rice (I used leftover rice from another recipe)
- splash soy sauce (or tamari for GF)
- splash rice vinegar (optional, if you have it)
- tiny bit miso paste (optional, if you have it)
- tiny bit agave (optional, if you have it)
- additional toppings (optional)**
Massage greens with 1/4 avocado, soy sauce, rice vinegar, miso paste, and agave.
Top with rice, carrot, broccoli, seaweed snacks, and additional 1/4 avocado.
Add additional toppings if desired. Dig in and enjoy!
*I like the flavor of this kind
**Such as edamame/ chickpeas, more rice, green onions, sriracha, sesame seeds, other veggies, etc. The possibilities are endless!