Allie Allen - Delightful Buddha Bowl Recipes: A Complete Cookbook of Tasty, Layered Dish Ideas!
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Delightful Buddha Bowl Recipes
A Complete Cookbook of Tasty, Layered Dish Ideas!
BY: Allie Allen
Copyright 2020 Allie Allen
This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.
The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.
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Table of Contents
How versatile are buddha bowls in your home recipe repertoire?
What kinds of ingredients of each type can you include?
How easy is it to customize buddha bowls, so there is something for everyone?
Adding favorite grains to buddha bowls is easy, and they form a base of the bowls. Quinoa is very popular as a base, and couscous is sometimes used, as are farro and brown rice.
Youll notice as you breeze through this cookbook that classic recipes for buddha bowls are usually vegetarian or vegan. You can always add animal protein if you prefer.
Veggies are a vital part of buddha bowls, too. The vegetables in the recipes can easily be swapped out for those who enjoy more. Check out your fridge there are probably vegetables in there you can use, whether canned or fresh. Sweet potatoes are a favorite, but there are so many more options.
Adding greens to your bowl will allow you to make healthy salads, with tasty and original dressings. Kale, romaine, iceberg lettuce or other greens can be used to create a filling but low-calorie lunch or dinner.
Finish off your bowl with dressing and nuts or seeds, as long as everyone enjoys them. Undoubtedly, theyre the perfect way to top off a filling, tasty, healthy buddha bowl. Enjoy!
This is a delectable banana breakfast bowl made with bananas, fresh berries and more. Its a breakfast worth waking up for.
Makes 2 Servings
Cooking + Prep Time: 15 minutes
Ingredients:
- 2 bananas, ripe but not over-ripe
- 2 tsp. of cinnamon, ground
- 6 strawberries, sliced
- 1/4 cup of blueberries, fresh
- 2 x 5 1/3-oz. containers of yogurt, almond milk
- 2 tsp. of almond butter, drippy
- 1 tbsp. of cacao nibs
- 1/4 cup of granola, grain-free
Instructions:
1. Peel the bananas. Cut them down centers.
2. Heat skillet on med. heat. Spray with non-stick spray. Add the halves of bananas, with split side facing down. Then, allow them to cook for one to two minutes, till bottoms are a bit browned and bananas have softened some.
3. Remove banana halves from skillet. Place on plate and allow to cool. Sprinkle with cinnamon, if desired.
4. As bananas cool, slice the strawberries and wash the blueberries.
5. Add two halves of bananas each to two individual bowls.
6. Add a container of almond milk yogurt to each individual bowl. Allow it to cover most of your bananas. Add berries, granola and cacao nibs. Drizzle with almond butter. Serve.
This breakfast treat is actually beautiful when served. It gives you a gorgeous morning meal that is very nutritious, too.
Makes 1 Serving
Cooking + Prep Time: 5-10 minutes
Ingredients:
- 1 cup of almond milk, vanilla
- 1 1/2 bananas, frozen
- 1 tbsp. of butter, almond
- Optional: 1 tbsp. of peanut butter, creamy
- 2 tbsp. of chocolate chips, dark
- 3 tbsp. of chia seeds
- 1/2 cup of ice, shaved
- 1/2 cup of oats, rolled
- Sliced strawberries
- Almond slivers
Instructions:
1. Add all ingredients through oats on list to food processor.
2. Pulse till consistency is creamy.
3. Pour mixture in bowl. Top with sliced strawberries, almond slivers, etc. Serve.
The breakfast offers a blend of pears and mangoes with almond milk. You can use any toppings you like.
Makes 1 Serving
Cooking + Prep Time: 12 minutes
Ingredients:
- 1 diced mango, medium
- 1 diced pear, medium
- 3/4 cup of milk, almond
- 1 tsp. of seeds, chia
To top:
- Mango pieces, diced
- Pecans, crushed
- Coconut, desiccated
Instructions:
1. Add all the ingredients to Nutri Bullet or food processor. Blend till smooth. Transfer to individual bowl.
2. Add desired toppings. Serve.
This breakfast buddha bowl is dairy and gluten free. A whole family will love it, and the bowl can be customized to individual preferences, too.
Makes 4 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
For the sauce:
- 1 cup of cashews, raw
- 1 tbsp. of yeast, nutritional
- 1 1/2 tbsp. of lime juice, fresh
- 1/4 cup of broth, vegetable
- 1/4-1/2 cup of water, filtered
- 1 tbsp. of oil, coconut
- 1 tsp. of onion powder
- 1 tsp. of chili powder
- 1 1/2 tsp. of garlic powder
- 2 scoops of peptides, collagen
For the bowls:
- 3 diced, roasted sweet potatoes, medium
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