Recipe contributed by Roxanne Bamboat, author of The Tiny Taster
If you follow food trends, you’ll know that the most talked about dish currently is the Buddha Bowl. Funnily enough it has nothing to do with Buddha and isn’t ever the same. The beauty about these bowls is that they can be custom-made to include your favourite ingredients. The only catch is that these are vegetarian bowls.
Truth be told I’ve made plenty bowls for my meals. My versions basically have a little bit of this and a little bit of that – usually whatever is in my pantry. However, to make a correct Buddha Bowl you need to have some specific types of ingredients. The bowl must include –
Fresh greens – Lettuce, Kale, Spinach
Grains – Brown rice, Quinoa, Couscous, Buckwheat, Barley
Plant Protein – Chickpeas, Beans, Lentils, Tofu, Edamame
Vegetables – Broccoli, Carrots, Cauliflower, Cucumber
Healthy Fats – Avocado, Tahini, Sesame seeds, Almond Butter, Cashews
Something Extra – Basil, Chili flakes, Garlic, Hummus
This is your basic foundation for a Buddha Bowl and then you mix it up to make it according to your preference. This particular recipe is my own little Parsi version of this veggie craze because let’s be honest, the minute I said it’s a vegetarian bowl most Parsi food lovers lost interest. I’ve tried to stick to the traditional format of how these bowls are made but of course sneakily included a few meatier favourites.
And of course, I’ve followed the time-tested Parsi cooking principle of adding an egg to just about anything so my signature Bamboat’s Buddha Bowl actually comes topped with a full fried egg. Also, if it’s bawa it must be king-sized and so I actually gave the bowl a skip and served mine in plate. Forgive me Buddha Bowl lovers!
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.