If you’ve never heard of a “Buddha Bowl,” let me start with a quick explanation. Simply stated, a Buddha Bowl is anything you want to toss into a bowl topped with a “special sauce.” It’s said that the bowl gets its name from the Buddha’s belly, which is packed so full it bulges with goodness.
Generally the Buddha Bowl consists of a non-gluten grain or meat base, topped with a colorful selection of veggies and drizzled with a yummy sauce.
I like to think of this dish as a delicious, macrobiotic mix of nutrient-dense flavors, tossed together using whatever ingredients happen to be in the fridge.
The Buddha Bowl is a staple in my family dinner rotation and the kiddos have fun dressing it up with the veggies and sauces of their choosing.
The recipe below features millet, which similar to quinoa, is a versatile, non-gluten grain chock full of nutrients. High in fiber, calcium, magnesium and B vitamins, millet has a mildly sweet nutty flavor. It also has complete essential amino acid profile making it a great source of plant-based protein.
Another cool thing about this ancient grain, is that over half of our nation’s millet is produced right here in CO (our home state!), so by choosing millet you’re also supporting local agriculture!
I must confess that while I’m no stranger to the Buddha Bowl, I’ve never made or eaten millet before! I’m not much of a grain person myself, so I tend to stick to what I know and like. Quinoa has always been my go-to, but seeing that millet has such a similar nutrient profile and mild taste, I’m a new fan.
That being said, the options for the Buddha Bowl are endless. The millet used in this recipe could easily be substituted with quinoa or cauliflower “rice.” Steamed or massaged kale would be a delicious add-on here as well.
Get creative. Have fun. Use what’s in your refrigerator. And let me know how it goes. I’d love to hear about your favorite Buddha Bowl creations and if you give millet a thumbs up!
With Buddha-cleansing love,
Millet Buddha Bowl
Ingredients for bowl:
- ½ cup millet, rinsed thoroughly with cold water and drained
- 1 cup of water
- Pinch of sea salt
- 1 TB. toasted sesame oil
- 1 TB. Ume plum or apple cider vinegar
- ½ cup wakame, soaked and drained (arame or other sea veggie variety would work too)
- 1 large carrot, shredded
- ½ cucumber, chopped
- 1 cup purple cabbage, shredded
- ½ avocado, chopped
Ingredients for Tahini Drizzle
- ½ cup tahini
- 2 TB. freshly squeezed lemon juice
- 1 clove of garlic, peeled and finely chopped
- ¼ to ½ cup water (more or less to create thin consistency)
- Sea salt to taste
- Handful of cilantro, chopped
- Ozuke kimchi
To prepare the millet, in a small pot bring millet, water and sea salt to a boil. Cover and reduce to a simmer for 25 minutes.
To prepare Tahini Drizzle, whisk together tahini, lemon juice, garlic and water. Add sea salt.
To assemble the bowl, toss together millet with sesame oil and vinegar. Divide millet into two serving bowls. Arrange wakame, carrots, cucumber, cabbage and avocado on top. Top with desired amount of Tahini Drizzle and garnish with cilantro, kimchi and gomasio.