A Buddha bowl is a vegetarian one-bowl meal. Most often the bowl features a balanced mix of whole grains, cooked vegetables, and a flavorful sauce. A plant-based protein can also be showcased by adding tofu.
Although the bowls are often artfully arranged, this version is casual, with steamed vegetables added atop the rice in a higgledy-piggledy array. The sauce is spooned over the top, and If desired, garnish each bowl with some chopped roasted peanuts.
Vegetarian Buddha Bowls
Yield: 2 to 4 servings
INGREDIENTS
- 3/4 cup vegetable broth
- 1 1/2 tablespoons vegetarian oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon Frank’s RedHot sauce, plus more to taste
- 1 teaspoon chopped garlic
- 2 teaspoons chopped fresh ginger
- 2 teaspoons cornstarch mixed with 2 tablespoons water or vegetable broth
- 3/4 teaspoon Frank’s RedHot sauce, plus more to taste
- Salt if needed
- 10 sugar snap peas
- 5 baby bok choy, quartered lengthwise and swirled in cold water to remove dirt
- 3/4 large red bell pepper, cored, seeded, cut into narrow strips
- 1 1/2 cups bean sprouts
- For serving: 3 to 4 cups cooked white or brown rice
DIRECTIONS
1. Prepare the sauce: Mix broth, oyster sauce, sugar, garlic, and ginger in a saucepan. Bring to a boil on high heat. Stir cornstarch mixture and stir it into the broth mixture. Boil until thickened. Add Frank’s RedHot sauce and stir to combine. Taste and add more hot sauce if needed. Add salt if needed
2. Place vegetables in a steamer basket set over boiling water. Cover and steam until cooked tender-crisp, 5 to 7 minutes. Divide rice among bowls and top with vegetables. Spoon sauce over the top.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
