Buddha Bowl – Recipe of the Month

In Thailand and Bali, ‘Buddha Bowls’ for the spiritual tourist scene are becoming increasingly popular. As everyone knows, a Buddhist monk or Hindu sadhu, will receive with gratitude, whatever is placed in his bowl by kind householders.

When Buddha Bowls are served in restaurants, they contain a selection of delectable morsels that blend harmoniously together in a wonderful symphony of tastes. Sometimes, these Buddha Bowls are served in half of a good sized coconut which has been hollowed out to form a perfect sized bowl for the simple yet mouth-watering meal.

When making this meal at home, basically, you can use whatever you have on hand. However, it does help to have certain ingredients to make it really special. Here below is a version of the Buddha Bowl I made which turned out really yummy and fulfilling! It is a meal in itself, so no other food is required, unless you would like a green salad as a complementary addition. For a meal to have full nutrition, 5 colours of food are needed. This meal has enough colour to make it super nutritious as well as amazingly delicious!

Preparation (serve for 2)


Red, brown or black rice
2 cups rice
4 cups water
Pinch of salt
Soak the rice one hour minimum and then bring to a boil, turn the heat low, cover and simmer till all water is gone and rice is tender. (While it is cooking, you can add a pinch of organic salt and stir, then cover.) When the rice is done, keep it covered and turn off the heat.


3 Fresh medium size organic beetroots with their leaves
2 carrots
1 small onion
1 small red chili
Wash and peel the beets then slice into medium thin rounds
Wash and chop the red and green leaves of the beets
Peel and slice the onion into medium size rings
Peel and slice the carrots into medium thin rounds
Cut only the top stem off the chili and otherwise leave it whole.

Put all these ingredients into a steamer pot and let it steam till the vegetables are tender. Remove from the heat; toss the vegetables in a covered pot together with some olive oil and the lemon juice, with salt and pepper to taste.

Other ingredients needed:

Dash of Shoyu or Braggs Liquid Aminos
Half a lemon, squeezed into juice
Fresh grated ginger
Mung sprouts
Avocado (optional)
Nori seaweed sprinkle
1 tsp Coconut oil
Dash of sesame oil
Dash of olive oil

Tofu or Tempeh

Cut the Tofu or tempeh into squares or small slices
Soak the tofu or tempeh with a dash of Shoyu or Braggs Liquid Aminos and 1 teaspoon grated ginger. After a few minutes when the flavours have been absorbed, cook the tempeh or tofu in a skillet using a teaspoon of coconut oil to braise it in till it is browned and yummy.

Serving the Buddha Bowl

Use a large size bowl (at least as big as half a large coconut)
Put a heaping cup of cooked rice in the bowl first. Add a dash of sesame oil. Top it with the steamed vegetable mixture. On one side of the bowl add some tofu or tempeh. On another side, put some mung bean sprouts.
Sprinkle nori flakes over the array of food in the bowl.

If you like, you can replace the tofu or tempeh with avocado slices. If you do this, make sure to put lemon juice, salt and pepper on the avocado before serving it. Of course, if you are especially hungry, you may have the tempeh or tofu and the avocado (in such a case you will probably need a bigger bowl!).

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