If you’re on social media and follow any food bloggers, you’ve most likely seen pictures of colorful, healthy and delicious-looking Buddha bowls. We love Buddha bowl recipes for many reasons, especially since they’re generously portioned, nutrient dense and there are so many different variations you could try, allowing you to tap into your culinary creativity.
We’re big fans of this brown rice with dried cranberries version, which is fabulous while the potatoes are still warm, but just as delicious if you make them ahead and serve chilled. If you plan on having it for lunch the next day, simply save the dressing on the side and top with freshly diced avocado just before serving. Then share the Buddha bowl love on Facebook, Pinterest, Instagram, and Twitter with your family and friends. We’d love to see pictures of your beautiful bowl too!
Begin by preheating your oven to 350°F. Roast sweet potato until cooked through and tender when pierced with a knife, about 45 to 55 minutes. Cut into chunks.
Bring brown rice and 1 cup of water to a boil in a small saucepan. Cover, reduce heat to medium-low to maintain a gentle simmer and cook until the water is absorbed and the rice is tender, about 40 minutes. Let sit covered.
Whisk garlic, Cabot Plain Greek Yogurt, lemon juice, olive oil, salt and pepper in a small bowl. Add 3 to 4 tablespoons of water to thin out to desired consistency.
Arrange stemmed, shredded kale in the bottom of two large shallow bowls and top with the sweet potato and brown rice. Then arrange diced avocado, carrot strips, cubed Cabot Sharp Cheddar cheese, sweetened dried cranberries and toasted pumpkin seeds (or sunflower seeds) over the rice and kale. Drizzle with the dressing, dividing evenly. Take a picture to share on social media and then dig in!
If you love the versatility and nutrition that meals in a bowl pack, be sure to check out our Roasted Roots Power Bowl with White Oak Cheddar! As a co-operative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Buddha bowl recipe after you’ve made it by rating and reviewing it.
1 small sweet potato
½ cup brown rice
1 small clove garlic, minced or grated on a rasp-style grater
¼ cup Cabot Plain Greek Yogurt
2 teaspoons lemon juice or red wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon coarse kosher salt
¼ teaspoon ground pepper
3 cups stemmed and shredded kale, curly or Lacinato
1 ripe avocado, pitted and diced
1 carrot, peeled with a vegetable peeler into strips
2 ounces Cabot Sharp Cheddar Cheese, cubed
¼ cup sweetened dried cranberries
3 tablespoons toasted pumpkin seeds or sunflower seeds
PREHEAT oven to 350°F. Roast sweet potato until cooked through and tender when pierced with a knife, 45 to 55 minutes. Cut into chunks.
BRING brown rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to medium-low to maintain a gentle simmer, and cook until the water is absorbed and the rice is tender, about 40 minutes. Let sit covered.
WHISK garlic, yogurt, lemon juice, olive oil, salt and pepper in a small bowl. Add 3 to 4 tablespoons water to thin to desired consistency.
ARRANGE kale in the bottom of two large shallow bowls. Top with the sweet potato and brown rice. Arrange avocado, carrot strips, cheese, cranberries and pumpkin seeds over the rice and kale. Drizzle with the dressing, dividing evenly.
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