Vegetarian Buddha Bowl

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

Prep Time10 mins
Cook Time20 mins
Servings: 2

Ingredients

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

Instructions

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!

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