This healthy Asian-inspired Edamame Quinoa Buddha Bowl with Miso Tahini Dressing is a complete meal.
What Is A Buddha Bowl?
I have seen Buddha bowls all over the internet for a while now, and I became curious. There are a few different stories of how and when they came about, but no consensus. Some say they are called such because the bowl looks like the round belly of a Buddha.
Other stories suggest it has to do with a Buddhist's begging bowl. The thing that I know is why I was attracted to them in the first place. They contain ingredients that I normally eat in one sitting, and sometimes in one bowl.
As I understand it, a Buddha bowl is a meal-sized bowl that includes a grain, greens, raw and/or cooked vegetables, a protein, a dressing (many times tahini based), and possibly a fermented food (like kimchi). They also can have nuts or seeds.
For this Edamame Quinoa Buddha Bowl with Miso Tahini Dressing, I have included edamame, quinoa, carrots, cucumber, bell pepper, kelp, and a miso tahini dressing.
You are probably thinking: Willow, why on Earth would I want to eat seaweed? Well, first of all, you could use fresh greens instead, if you really are resistant to the whole seaweed idea.
Second, I have doctored up the seaweed, so you won't even notice that you are eating seaweed. No seaweed taste here!
Other Asian-Inspired Recipes
- Tofu and Thai Noodles with Peanut Sauce
- Baked Tofu Temaki Sushi with Cauliflower Rice
- Crispy Teriyaki Tofu and Cauliflower Rice
- Gluten-Free Tempura Batter
This vegan Buddha bowl with Asian flavors is a versatile meal. Use leftover veggies or the ones listed here. Change it up each day to make things exciting!
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Edamame Quinoa Buddha Bowl with Miso Tahini Dressing
Miso Tahini Dressing
Kelp (or use lettuce greens)
- Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.
- Boil enough water to cover kelp, then simmer for 15 minutes, or until tender. Drain water. Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.
- Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes. Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in a bowl. Dress with miso tahini dressing. Garnish with sesame seeds.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.