This is a mix between a Poké and a Buddha bowl, mainly due to the fact that this is vegetarian and doesnt have any fish in it. I also think that Poké bowls don’t have potato cubes.
In all honesty, we make these bowls multiple times a week and they are always a little bit different because we change out the vegetables depending on what is left in the fridge.
We always top ours with Kewpii Mayonaise, which is a japanese Mayonaise (regular Mayonaise works perfeclty fine as well) and some Sriracha hot sauce. It might seem like a strange combination but it’s really great and I highly recommend you try it.
Vegetarian Buddha Bowl
For the Buddha Bowl
- ¾ Cup Rice
- 2 Eggs
- ½ Cup Spinach, Rucola or any other greens
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 Spring Onion
- 5-8 Baby Corn
- 5-8 Sugar Snap Peas
- 1 Cup Potato cut in 1cm cubes
- ¼ Cucumber
- 1 tbsp Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Soysauce
- 2 tbsp Olive Oil
- ¼ tsp Chili Flakes
For the quick pickled Onions
- ½ Red Onion
- 1 tbsp White Vinegar
- 3 tbsp Water
- ¼ tsp Salt
- ¼ tsp Sugar
Preparing the Potato Cubes
- Preheat your oven to 200°C.
- Peel your potatoes and cut them into roughly 1cm sized cubes. Place them in a bowl and add ½tbsp of olive oil, salt, pepper and give it a good mix. (Feel free to add more seasonings to your liking).
- Spread them out nicely on a baking tray and allow them to bake for 15-20 Minutes or until they are nice and golden brown.
Preparing the quick pickle Onions
- Cut your red onion in to fine slices.
- In a bowl mix white vinegar, water, sugar and salt until they are dissolved.
- Add the onions and set them asside to develop flavour while you prepare the rest of the food.
Preparing the Buddha Bowl
- Prepare and cook your rice according to package instructions. Boil your eggs to your liking.
- Wash and slice your cucumber,bell peppers, sugar snap peas and spring onion. Be sure to seperate the green part of the green onion from the white as the green needs a shorter cooking time and is added at the end.
- Prehead a big pan, add olive oil, baby corn, sugar snap peas, bell pepper and the white part of the green onion and sautee them until they are nice and golden brown.
- Add garlic, ginger, salt, pepper and the red chili flakes and sautee for another minute.
- Finally add your soysauce and the green parts of the spring onions and give it a good stir until it is wel combined.
- Serve all the ingredients on a bed of rice and add your greens. Feel free to garnish with some sesame seeds and enjoy it ideally with some Srirach and Mayonaise drizzled on top!