Learn how to make a balanced and low glycemic vegan Buddha bowl for a quick and easy lunch or dinner. Whats more is that you’ll only need a few simple whole food plant-based ingredients and under 30 minutes to prepare this delicious bowl.
For the bowl:
- ½ cup (80g, 2.8oz) cooked roasted buckwheat
- ½ cup (60g, 2.1oz) boiled beetroot, grated or cubed
- 1 cup (150g, 5.3oz) boiled edamame beans
- 80g (2.8oz) Romaine lettuce
- 1 medium carrot (60g, 2.1oz)
For the dressing (blend):
- First, boil roasted buckwheat. I boil 100 grams (3.5oz) of dry buckwheat with 390 grams (13.8oz) of water for 15 minutes. By the way, I like to add a bay leaf for flavour and better digestibility. Store leftovers in a sealed container in the fridge for the next days.
- At the same time, boil frozen edamame beans. Again, I boil enough for a couple of days. Simply throw the beans into a pot, add water, bring to boil, and simmer for a few minutes. Then drain and let cool.
- Now, while the buckwheat and edamame beans are cooking, prepare the rest of the ingredients. So, wash and chop Romaine lettuce, grate raw carrot and boiled beetroot. You’ll save a lot of time by using store-bought boiled and grated beetroot.
- Next, add to a bowl: shredded Romaine lettuce, ½ cup boiled buckwheat, ½ cup boiled grated beetroot (it may be cubed as well), ½ cup grated carrot, and 1 cup edamame beans.
In addition, you can sprinkle on some dried wakame seaweed for daily iodine. Alternatively, soak the wakame in water before adding it to the salad. For an extra boost, add some parsley or other herbs and/or microgreens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Serving Size: The whole recipe
- Calories: 417 kcal
- Sodium: 750.3mg
- Fat: 15.1g
- Saturated Fat: 2g
- Carbohydrates: 33.2g
- Fiber: 17g
- Protein: 27.6g
Keywords: salad, Buddha bowl