Untitled Buddha Bowl #1

This summer, we took a family trip to North Carolina. Asheville has so many delicious vegetarian options, and totally veg-restaurants and we ate at them all, here are our top 3:

  1. Laughing Seed Cafe, Asheville, NC
  2. Rosetta’s Kitchen, Asheville, NC
  3. Guadalupe Cafe, Sylva, NC

Buddha BowlAsheville is amazing and we saw cool bands and drank great sour beers–which I currently prefer to super-hoppy IPAs–but I am in awe of the Buddha Bowls at Guadalupe Cafe. They were great, the ingredients were really fresh, and they took all of our leftovers to feed to pigs. Yes, those pigs are on the menu, so it isn’t quite as vegetarian as the other two restaurants in my top 3! However, I have been making and remaking Buddha Bowls on the hunt to capture the amazing lunch we had there.

Instagram is full of Buddha Bowl pics, but no recipes. I thought I was late to the party, but most of my friends have not heard of them either. As far as I can discern it is a salad, but the ingredients are sequestered for each person to “toss” themselves, as it were. It is kinda interesting because it doesn’t have the monotonous quality of each bit being the same–one bite is ginger and Swiss chard, the next raw carrots and jalepeños.

Avocado Rosette And of course, it must be topped with an obligatory avocado “rosette.”

I have really become obsessed with cooked Swiss chard in these bowls, and fresh peppers are always a nice crisp addition. The best thing is that when I cook an entire bag of frozen edamame or a whole bunch of fresh broccoli, I can save the leftovers and I am halfway done cooking lunch for tomorrow! I can just mix up the flavors but topping it with a peanut butter ginger dressing or adding corn and chipotle to make it Mexican instead of Asian.

Untitled Buddha Bowl Recipe #1 (serves 1):

  • 1/4 cup cooked Quinoa
  • 1/4 cup raw spinach
  • 1/3 cupe grated carrots
  • 1/4 pint cherry tomatoes, quartered
  • 1/2 cucumber, seeded and diced
  • 2 tablespoons Sunflower seeds
  • 1/2 avocado, halved, peeled, sliced, fanned, and twisted into a rosette
  • 1/3 cup frozen edamame, heated in olive oil
  • Black and White sesame seeds, to taste
  • Sriracha to taste
  • Ginger Sesame Dressing

Ginger DressingGinger Sesame Dressing (serves 2-4)

  • 1 tablespoon grated fresh ginder
  • 4 cloves garlic, grated
  • juice of 1 lime
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon soy sauce
  • 1-2 tablespoons of Sesame Oil
  • 1 teaspoon Sriracha, or more to taste

So this is the last hurrah of these bright summer flavors. It was 40 degrees here today and our summer is officially over! I am excited to make some bowls with winter squash and dark, leafy winter greens.

 

 

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