Meatless Monday: Curry Vegetable Brown Rice Buddha Bowl

by deborah on July 14, 2014 · 14 comments

in Meatless Monday, Nourish, Plant-based Recipes, Vegan

Meatless Monday: Curry Vegetable Brown Rice Buddha Bowl

While meandering through the eclectic, shop-and-restaurant-lined streets of the East Village,

I discovered a tiny vegan cafe with a just enough room to seat about 12 people at a time.

When I peered through the window I was disappointed to see that it was crowded,

so I continued walking and circled back a few hours later to see if there was a vacant

table.

I was in luck.

By now I was famished, so I eagerly scanned their menu of delectable, plant-based dishes.

I usually eat salads but on this day I wanted something hot, a little spicy and filling.

Their hot, hearty bowls of vegetables and grains with a tantalizing broth appealed to my

taste buds–so I ordered one of their Buddha bowls.

Suffice it to say, I was not disappointed.

It has now become one of my favorite healthy treats.

That charming, little eatery is no longer there, but this experience inspired me to experiment

with my own “variations on Buddha Bowls” at home.

Fast forward to my kitchen…

Now, whenever I feel the need for something hot, hearty, spicy and satisfying, I concoct

my own Buddha bowls with whatever fresh, organic ingredients I have on hand.

So today I made a Curry Vegetable Brown Rice Buddha Bowl with the vegetables and

spices that were available.

And I’m so glad I did.

I hope you enjoy this quick, easy, light, yet oh so satisfying, vegan dish!

Steaming the vegetables makes this recipe low in calories.

You can add your choice of healthy, organic oil such as coconut oil, if you desire.

If you don’t use oil, leave it out.

Curry Vegetable Brown Rice Buddha Bowl

Meatless Monday: Curry Vegetable Brown Rice Buddha Bowl Serves 2

Ingredients:

1 cup organic brown rice, cooked

3 organic carrots

2 organic onions

6 organic mushrooms of choice

1 head organic broccoli, cut into florets

1 cup organic spinach

2 organic scallions, sliced

Meatless Monday: Curry Vegetable Brown Rice Buddha Bowl

Broth ingredients:

3 cups of filtered water from steamed vegetables

3 tablespoons turmeric

1 tablespoon coconut aminos

1 teaspoon cayenne pepper

2 teaspoons red pepper flakes

1 teaspoon dulse flakes

1 teaspoon kelp flakes

1 tablespoon sea salt

2 tablespoons coconut oil (or your oil of choice if you wish to add oil)

Meatless Monday: Curry Vegetable Brown Rice Buddha Bowl

Directions:

To a steamer basket, add carrots, onions, mushrooms.

Steam until tender yet still firm.

Next add broccoli, spinach, brown rice and steam a couple of minutes until tender

but not overcooked.

Spoon cooked vegetables from steamer basket into 2 medium-sized soup bowls.

Set aside while you make the broth.

Add the broth ingredients above to the leftover water in the pot from the steamed vegetables.

Bring the ingredients to a bowl.

Pour the hot broth over each bowl of vegetables.

Garnish with fresh, sliced scallions and a sprinkle of red pepper flakes.

Serve and enjoy!

 

Have you made hot, hearty bowls like this in your kitchen?

What ingredients were in your favorite combos?

Share your thoughts and comments with us.

 

 “Shared on Mostly Homemade Mondays”

 “Shared on Motivation Monday”

“Shared at Natural Living Monday”

“Shared on Tasty Tuesday”

“Shared on Turn it Up Tuesday”

“Shared on Tuesdays with a Twist” 

“Shared at Wake Up Wednesday”

“Shared at the Virtual Vegan Potluck”

 

 

 

 

 

{ 11 comments… read them below or add one }

Barb @ A Life in Balance July 15, 2014 at 8:48 am

I’m thinking this would be good in the summer and winter for different reasons. Pinning this because now I have to start a Soup Board. :)

Reply

Small Footprints July 15, 2014 at 4:34 pm

Oh I love Buddha Bowls. Your bowl looks wonderful … such great flavor combinations. And, it’s a perfect version for warm weather. My favorite combination is a spin on a bowl served at a local vegetarian restaurant in my area. It is rice, beans, greens, and a ginger dressing. I use speckled butter beans (which are good for the liver), collard greens, and brown rice. My spicy ginger dressing tops it off (ginger helps with digestion). The rice and beans, together, provide a complete protein and the greens provide a lot of calcium. Thanks for sharing!

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Diatta @ Femme Fitale Fit Club July 17, 2014 at 5:07 pm

I’ve never made bowls like this but I can almost taste it through the screen. IT LOOKS SOOOOOO GOOD!!! Can you shop some to me? :-) Where can I find coconut aminos? #wowlinkup

Reply

deborah July 17, 2014 at 8:43 pm

Hi Diatta,
I am so delighted that you like this recipe. It is my favorite comfort food. I will let you know where to get the aminos!

Reply

Annie July 25, 2014 at 8:15 am

The photos are just popping off the screen! Delicious.

Reply

kimmythevegan July 27, 2014 at 11:43 pm

Mmmm love the sound of this! I’m on a huge “bowl meal” kick right now. I especially like the recipe for the broth as I’ve decided to start making my own.
I have no doubt this will be absolutely delicious =)

Reply

Amberjane September 24, 2014 at 7:21 pm

Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board. I am loving all these Meatless Monday ideas thank you :)

Reply

Beverly November 1, 2015 at 5:48 pm

This sounds so good. What a great meal this makes.
Thanks for sharing at Wake Up Wednesday,
Bev

Reply

Randi Tisdall February 18, 2016 at 8:39 am

Ooohh nice! I’ve been meaning to try dulse flakes, are they like seaweed?

Reply

deborah February 18, 2016 at 3:37 pm

Hi Randi,
Yes, dulse is a very nutritious and delicious sea vegetable. It provides important minerals.

Reply

Life Diet Health February 22, 2016 at 6:20 am

Yummy! :) What a gorgeous looking bowl Deborah! :) Shame that the café is no longer there…do you have other vegan places you can go to? Thanks for sharing at, and hosting the Plant Based Potluck Party :)

Reply

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