After running the half marathon last Saturday, we were in much need of some replenishment in the form of something filling and nutritious (before drinking a few celebratory beers of course). We have been playing around with a lot a dish called Buddha Bowls. Not only do they have a fun name, they are also fun to make because you can put pretty much anything in there. We don’t really know where this food trend came from, but it’s all over the place right now and we are fully on board.

Generally, a bowl consists of some combination of the following:

  1. Grains: These are the base of your bowl. Some great options are Quinoa, Farro, Wheatberries, Rice, Millet, etc
  2. Veggies: These can be raw or cooked. Here are some of our favorites:
    1. Roasted Carrots
    2. Roasted Cauliflower
    3. Roasted Broccoli
    4. Roasted Brussels Sprouts
    5. Steamed or Roasted Sweet Potatoes
    6. Cooked Greens (Kale, Chard, Spinach)
    7. Caramelized Onions
    8. Fresh Greens (Chopped Romaine, Arugula)
    9. Fresh cherry tomatoes
    10. Avocado (technically a fruit but we sneak it in there)
  3. Protein:
    1. Beans (Chickpeas, Black Beans, Cannellini Beans, Edamame)
    2. Tofu
    3. Falafel
    4. Fried or Poached Egg
  4. Sauce / other Toppings:
    1. Tahini Sauce
    2. Hummus or Babaganush
    3. Lemon / Lime juice
    4. Salad Dressing (we like Primal Kitchen’s dressings!)


Here’s the recipe for the version we made last weekend. The recipe is vegan, but there’s always the option of adding that fried egg on top if that’s your thing!

1/2 Marathon Buddha Bowls

Serves 2

  • Bowls:
    • 1 cup quinoa
    • 1 tsp oil (Avocado oil, olive oil, coconut oil, etc)
    • 2-3 cups chopped kale
    • 1 shallot
    • 1/2 can cannellini beans, drained and rinsed
    • 1 small sweet potato
    • 1 cup halved grape tomatoes
    • 1/2 avocado
    • Fried egg (optional)
    • Lime wedges
  • Tahini Sauce (from this Smitten Kitchen Recipe)
    • 1 tablespoon minced fresh ginger
      1 small garlic clove, minced
      2 tablespoons white miso (the mildest kind)
      2 tablespoons tahini (other nut butters can work in a pinch)
      1 tablespoon honey
      1/4 cup rice vinegar
      2 tablespoons toasted sesame oil
      2 tablespoons olive oil


Cook the quinoa according to package directions. Meanwhile, heat 1 tsp of the oil in a medium pan. Add the shallot and cook 3-4 minutes until soft. Add the kale and cook until wilted. Once the kale is cooked down, add the cannellini beans to the mix.

Meanwhile, steam the sweet potato in the microwave until cooked through (cooking time varies based on size but 3-5 minutes should do it). Once cooled slightly, cube the potato and add it to the pan with the greens to combine and remove from heat. If you’re adding an egg, you can fry it in the pan after the veggies are done – just crack it in the hot pan and cover it with a lid for about 2 minutes. While the egg and veggies are cooking, chop the grape tomatoes and avocado.

To make the tahini sauce, combine all ingredients in a blender and blend until smooth.

Finally, arrange the bowls by adding the quinoa, then the cooked and fresh veggies, then the tahini sauce. Top with the fried egg if using, and serve with fresh lime wedges.


Mmmm steamy….



We had this tahini sauce leftover from another meal so just added a little hot water until it was the right consistency for drizzling.





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