This healthy Asian inspired Edamame Quinoa Buddha Bowl with Miso Tahini Dressing is a complete meal.
I have seen Buddha bowls all over the internet for awhile 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 main thing that I know, and why I was attracted to them in the first place is that 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 kim chi). They also can have nuts or seeds.
My norm, which you wouldn’t know about, because all of my recipes need to be photo worthy, is that I love to eat out of a bowl. The bowl that I like to eat out of is not large, like the one shown, but is cross between a plate and a bowl, so it’s edges are not very deep. Maybe I gravitate to it because of it’s size and shape. Whatever reason, it is my go-to way of eating.
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. Okay, I know what 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! I used kelp because I didn’t have any fresh greens, and needed to use up my kelp. I originally bought it for my Miso Soup with Tofu and Mushrooms, which begged to have some seaweed in it.
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Edamame Quinoa Buddha Bowl with Miso Tahini Dressing
- Miso Tahini Dressing
- 2 tablespoons white miso
- 1/2 cup tahini
- 2 tablespoons lime juice – I used key limes
- 1/4 cup water
- 1 teaspoon maple syrup
- 1 teaspoon low sodium gluten free tamari
- Kelp (or use lettuce greens)
- 1 cup kelp
- 1 tablespoon toasted sesame oil
- 1 tablespoon low sodium gluten free tamari
- For the bowl
- 1/2 cup dry quinoa
- 1 cup water
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup chopped fresh or cooked bell pepper
- 1 cup edamame, cooked according to directions
- sesame seeds for garnish
- Dressing: Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.
- Kelp: 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.
- Bowl: 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.