I’m not sure where the term “buddha bowl” came from, but I’m sure by now, you’ve got a pretty good sense of what they are, right?
I mean, I share buddha bowl photos on my instagram here, and quick and easy probiotics packed buddha bowl recipes on the blog, here.
Surely the buddha bowl is no new concept, and if I had things my way, every meal would come served in buddha bowl form. But lunches on the go aren’t quite that luxurious for me, despite my vibrant instagram feed of photos.
And if I’m being honest, while I make a conscious effort to try and bring my lunch to work with me, most of the time I’m getting takeout. My regulars are:
- Kupfert & Kim,
- IQ Foods,
- and Copper Branch (which recently opened up in Toronto Commerce Court).
All of which, serve lunches in a box to go. That’s just the reality of Toronto’s downtown lunch hours.
When I do have the time to prepare a lunch, they’re honestly nothing fancy. They’re actually more often than not, leftovers tossed into a box, like the featured photo in this post. I just enjoy compartmentalizing the ingredients to give a clear picture of everything that goes into it. Hence, the “buddha box” term was coined.
A number of you reached out asking for the recipes for the baked potato, the chickpeas and the tofu in this photo. So here they are!
Like I said, my lunches are nothing fancy. The ingredients like the roasted chickpeas, the sweet potato and the tofu, again, all happened to be leftover from the prior night’s dinner. That said, leftover or not, they all tasted great, and are super easy to make. Not pictured here was the tahini caesar dressing I used to dress this buddha box for extra flavour! (recipe for that coming soon!)
[ Easy Vegan Recipe #1 ] Indian Style Roasted Chickpeas
In a medium bowl, toss a can of cooked, strained chickpeas, with:
- 3 tsp extra virgin olive oil
- 1/4 tsp of each:
- Chilli powder
Mix well, and place evenly spread out on a baking sheet. Roast in the oven for 45 minutes, on 400F. And that’s it!
Roasted chickpeas are an awesome, easy vegan snack. I keep them in the fridge at all times to add to salads, toasts, or bowls!
[ Easy Vegan Recipe #2 ] Curry Tofu
If you thought the roasted chickpeas were easy, just wait. Curry tofu is LIFE – I can’t get enough of it, and I can’t get over how easy it is to make.
In a small bowl, toss your cut-up organic tofu cubes with:
- 1 tsp of extra virgin olive oil
- 1/2 tsp of curry powder
On stovetop, medium-high heat, lightly fry your tofu cubes until all edges are lightly browned. I usually rotate the cubes after about 30 seconds to 1 minute on each side.
[ Easy Vegan Recipe #3 ] Roasted Garlic Sweet Potatoes
This one usually requires more time, because I oven-bake my sweet potatoes, but the taste is totally worth the wait.
Score your raw sweet potato down the middle, about halfway in height. Tuck 1-2 sliced garlic cloves in the wedge with a drizzle of extra virgin olive oil, and bake on a sheet/rack in the oven for 45 minutes on 400F. When you pull it out of the oven, the potato skins will have risen slightly. I like to add in some of the roasted garlic + chickpeas in there and down the middle for texture.
I usually cook mine alongside my roasting chickpeas to save time:)
Nick Joly | Inspired by Nick