Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend.
I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned.
Quinoa with Spaghetti Squash and Dill-Almond Pesto (circa 2010)
But I was loathe to be trapped in the Buddha Bowl wave, revisiting old recipes of healthy goodness and rewriting their names so that they could find their way to a Pinterest board.
It’s the name. Buddha Bowl. Did Siddhartha feast with a Buddha Bowl to celebrate his enlightenment? The concept brings to mind the granola and nutrition bar aisles in supermarkets. Such excessive branding as they fight to capture the latest food fad flag, yet most are loaded with fat and sugar.
And yet. Buddha Bowl. It caught the wave. Great alliteration.
I was delighted to find a lonely beet hidden beneath some potatoes to julienne, stir-fry and add to my Buddha Bowl.
A quick Google of Buddah Bowls yields recipes with a common theme: a layer of grains or seeds (quinoa, farro, couscous, rice) that is attractively garnished with proteins (tofu, nuts, beans) and veggies (roasted, sautéed, raw) all topped with savory dressing, if desired.
Essentially a Mom & Pop diner’s meat and three, hold the beef.
I stirred a stocking stuffer into the composition I made just before eating it—Frank’s Rajila Sweet Ginger Sauce. Goodness, that stuff would make cardboard taste delicious. Oops! Silly me. It’s loaded with sugar.
Ah well. Here’s a toast to sliding off the yoga mat from time to time. Happy New Year!
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