Nourishing Garden Veggie Vegan Buddha Bowl! This wholesome and healthy Buddha bowl recipe, (aka hippie bowls) is filled with superfood ingredients and a delicious way to get a variety of nutrients into your diet! Gluten free, easy, Buddha approved!
Don’t judge me. But today, I have another “power” bowl recipe that uses up the best of leftover ingredients. Yes, a nourishing BUDDHA-FUL BOWL! No really, it looks like you just planted a summer garden in this bowl then everything sprouted. Yes, I just took the term plant based to a whole new level! Too much perhaps? Nah. I’m all about the hippie factor. Plus I have a MEGA importanto reason why this garden veggie vegan buddha bowl needs to happen in your life.
You ready? It’s gonna nourish you mind body and soul! Emphasis on mind and body.
THE EPIC ingredients in this vegan buddha bowl are all very healing for the body. In fact, I think Monday we should be required to eat a garden veggie buddha bowl. I know Mr. Buddha man (let’s call him that) would approve too! It’s full of ancient grains (wild rice, long grain rice, and quinoa), roasted spicy peas (which can be homemade, yay!), radishes, watercress, sun dried raisins, shallots, roasted pumpkin seeds, herbs, and olive oil/balsamic vinegar dressing. In fact, I think his buddha belly would become quite a slimmer if he ate more of these types of buddha bowls.
Haha. Okay, digress.
Out of all these buddha bowl Ingredients, there are 3 that really SHINE!
Watercress, Radish, and pumpkin seeds.
Radishes are high in Vitamin C, aid in digestion (due to ..), and did you know according to eastern medicine, they actually help cool the body down during warmer months? OMG I NEED ALL THE RADISHES
Pumpkin Seeds are rich in Minerals that help boost the immune system (zinc in particular) and contain an excellent source of plant based protein and omega-3’s fats.
And then there’s WATERCRESS! This has to be one of my favorite herbs/greens used in a recovery dish. In fact, I used to throw some watercress in my husband’s green smoothie or rice bowl post workout or during an intense training/race week. It’s definitely a POWERHOUSE food.
According to the study published in Centers for disease control and prevention (CDC) journal, watercress is known as the most nutrient dense food. Hence why it tops the list of “powerhouse fruits and vegetables“. (source)
It contains over 200% vitamin k per serving. Vitamin K which helps heal neurological damage to the brain.
Watercress is also rich in minerals, vitamin A, C and B complex. All so important for vegans and vegetarians on a plant based diet. Watercress’ nourishing nutrients have found to prevent osteoporosis, anemia, and vitamin-A deficiency.
Watercress has a peppery taste, which is why it why it pairs well with a dried fruit and a balsamic vinegar/oil dressing. But you can really add it to so many other things. Gives your meal a little peppery PUNCH!
Hence the POWERHOUSE. LOL! Make me stop.
Nourishing Garden Veggie Vegan Buddha Bowl! A Wholesome and healthy gluten free Buddha bowl recipe the whole family loves.
- 2/3c to 1 cup cooked rice (blended wild and white or brown)
- 2/3c to 1 cup cooked quinoa
- 1 cup whole radish (about 5-6)
- 1/2 cup crunchy spicy peas or chickpeas (see notes roasted spicy peas for homemade version)
- 1/4 cup roasted pumpkin seeds
- 1/3 cup raisins or dried berries
- 2 cups (bunched) watercress
- 1 shallot sliced
- Fresh basil
- Sea salt and pepper to taste
- 1 tbsp Oil and vinegar or my goddess dressing (see notes for link to recipe)
- Optional – 1/2 tsp crushed garlic mixed in rice or with dressing
- First make sure your rice and quinoa are cooked. Follow instructions according to package or just use leftovers from another dish. I like to place a mix of quinoa and rice in the rice cooker and use throughout the week. See my notes in post.
- Next slice your radishes and shallots.
- Clean and remove stems from watercress.
- Arrange all ingredients in one big bowl or two smaller bowls.
- Garnish with basil, sea salt, and pepper.
- Drizzle with 1 tbsp olive oil/vinegar.
Nutrition With Oil/Vinegar
Cotter Cooking Tips – > Oh, I like the sound of that. So, about the rice/Quinoa. I love using leftover rice/quinoa from previous dishes to make this bowl. BUT… I also have a little trick. I place 1/4c each (rice, wild rice, and quinoa) in a rice cooker. Cook with 2 cups broth or water. You then get a lovely crunchy ancient grain mix. Which you can use in dishes all week. The wild rice will not cook all the way, which is what I like. It makes the “pilaf” blend more nutty crunchy if it’s 75% cooked.
See… POWERHOUSE nourishment y’all! I told you we needed this Buddha bowl every Monday!
Keeps you calm, focused, energized, and nourished. Ahhhh BUDDHAFUL!
Oh and it really doesn’t require much cooking. Do I even count this as a recipe? Hmmmm… I say yes!
Buddha Bowls from around the webs!
Have you ever made your own buddha bowl?
Tried watercress lately? Let me know if you do!