Miso Ginger Buddha Bowl (Vegan + Gluten Free)

IMG_8582Buddha bowls might be one of my favorite ways to make a meal. Once I really started eating plant based I sort of had to learn that the way you’re used to making meals (meat, veggie, carb/starch) didn’t really work out that well. It’s easy and fun to just combine a bunch of things that are good for you and taste good. That’s basically what a Buddha bowl is.

IMG_8516The name actually has nothing to do with religion but instead it got it’s name because it’s a bowl packed full of goodness and it gives it the look of a rounded belly, just like Buddha.

IMG_8544There’s really no wrong way to make a Buddha bowl which is part of the genius of it. You can customize it whichever way you want but this combination of veggies along with the miso ginger dressing is a winner in my book.

IMG_8532The only vegetables I roasted were the sweet potatoes but you could absolutely roast the kale and the edamame as well. It would add just a little more depth of flavor but it’s totally not necessary.

IMG_8550If you’re not a fan of kale you should definitely try roasting or do what I did (and do anytime I eat it raw) massage it with some olive oil. It helps break it down and leaves it softer and not as bitter. I hated eating raw kale until I started doing this and it’s amazing the difference that it makes.

IMG_8579If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Makes 2-4 servings

Ingredients

½ cup grapseed or olive oil
2 tbsp rice vinegar
1 tsp sugar
1 tbsp white miso paste
1 tbsp soy sauce (or tamari for gluten free)
1” piece ginger
lemon juice (to taste)
salt (to taste)
1 cup brown rice
2 small sweet pototaes
1 cup shelled edamame (cooked according to package)
1 cup shredded carrots
1 cup kale

Instructions

  • Preheat the oven to 425 degrees and chop your sweet potato into about 1 inch thick discs. Place into oven and let cook until fork tender. About 15 minutes.
  • Put your rice into a saucepan with 2 cups of water and bring to a hard boil. Turn heat to medium low and let cook until water is completely gone. Once the water is gone let it steam for 5-10 minutes.
  • While your rice and potatoes are cooking place the first 8 ingredients in a blender and blend until smooth.
  • Once your potatoes and rice are ready then just assemble your bowls spoon dressing over the top and enjoy!

Notes

-I know some people are probably giving me major side eye for using both rice and sweet potatoes but I just love carbs okay? If you’re a better person than I am you can just more kale as a base instead of rice.

-To make the dressing you can use a small mason jar and the blade from your blender. Most standard blender blades fit onto mason jars and it makes life so much easier. Then you can just store your dressing in the jar in the fridge.

 

 

 

 

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2 Comments

  1. Thanks for sharing! I’m trying to eat more plant based meals and love your more recent craft post, so I’ll definitely be following you from here on out!

    I also love that you pointed out the blender and mason jar thing. I was at a friend’s house recently and she had a mason jar sitting on her blender. I thought it was some new weird hipster blender she got… 😉

    1. You’re most welcome! I love that you’re eating more plant based. It’s easier than people think but I think a lot of times people have it in their head that it’s all or nothing and it really isn’t. I don’t eat 100% plant based all the time either. It’s just all about balance. I’m so glad you enjoy my posts. Thanks for following along 🙂

      Yes! The mason jar blender is one of my favorite kitchen tricks. it makes life sooo easy!! I like the make my smoothies in them too!

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