This gets creative and fun! Kid approved. A little bit of work but worth it. I usually prep my vegetables on Sunday for the week so once all the cutting and chopping are done. The kids love decorating their bowls with colourful vegetables. Instead of starch, you can easily substitute lettuce, spinach or any crunch greens for a “lighter carb” dish or a great buddha bowl salad!
Pick a Starch:
1/2 cup brown rice, cooked.
1 cup rice noodles, cooked (I like the thin kind).
1 cup quinoa, cooked.
Pick a protein:
1/4 package of tofu, sliced (so it looks like small rectangles), grilled.
1/2 cup edamame, steamed.
1/2 cup canned, drained and rinsed chick peas, black beans, kidney beans (just pick a bean!).
1/2 cup cooked lentils (pick any kind).
Pick your vegetables (I’d say pick 3 for a colorful bowl).
1/2 cup peas.
1/2 cup shredded purple or green cabbage.
1/2 cup cooked carrots.
1/2 cup cooked yam/sweet potato.
1/2 cup cooked zucchini.
1/2 cup pumpkin squash.
1/2 cup corn
1/2 cup green beans
1/2 cup cauliflower
1/2 cup brocolli
-Salt and pepper to taste. Mix all ingredients well!
-Peanut Thai: Use 2 tbsp peanut butter, 1 tbsp sesame oil, black sesame seeds (1 tbsp) ,1 tbsp soy sauce and 1 tbsp sambel oelek sauce. You may marinate your tofu in this as well. Or after assembling the bowl, simply drizzle it on your Buddha Bowl.
-Ginger Orange: 1 tbsp Ginger paste/puree, 1 tbsp hoisin sauce, 2-3 tbsp orange juice, 1/2 tsp chili flakes (more if you like spice!).
-Coconut curry (great way of doing sweet and spicy!): 2 tbsp coconut powder, 1 tbsp curry powder, yogourt to make paste, 1 tbsp sweet Thai chili sauce ,1 tsp garlic puree/paste. Drizzle on your Bowl.