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Basic Buddha Burrito Bowl

Buddha bowls, also known as “hippie” bowls, used to be a way to sort of poke fun at vegan eating: “All you eat is beans, greens, and grains!” But, hey, what’s wrong with that? There are so many choices! And, for the lazy (or just plain tired) cook, it simply means assembling the plant-based elements—a cooked grain, vegetables (raw, cooked, or both), protein, sauce or dressing, and a colorful garnish such as nuts or seeds—all together in one bowl. This bowl is burrito-style, just one of so many ways you can create a bowl based on your favorite flavor profiles.
Course Main Course
Cuisine American
Keyword buddha bowl, burrito bowl, hippy bowl
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Calories 339 kcal
Author JL Fields

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt optional
  • 2 teaspoons olive oil
  • 1 15-ounce can black beans drained and rinsed
  • 16 ounces (about 8 cups) fresh spinach trimmed and chopped
  • 1/2 cup salsa fresh or jarred
  • 1/4 cup vegan sour cream

Instructions

  1. In a medium saucepan, combine the quinoa, water, and salt (if using), and bring to a boil over medium-high heat. Once boiling, cover, reduce the heat to medium-low, and simmer until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from the heat and set aside, still covered, for 5 minutes before fluffing with a fork.

  2. While the quinoa cooks, in a large skillet over medium-high heat, heat the oil for 1 minute. Add the beans and spinach and toss gently until the spinach turns dark green and begins to wilt, 3 to 4 minutes.
  3. To serve, portion the quinoa into four bowls, then portion out the sautéed beans and spinach. Top each bowl with 2 tablespoons salsa and 1 tablespoon sour cream.

  4. Make It Ahead: Batch cooking is your best friend for Buddha bowls. Any legume partnered with vegetables and grains (or starches, like sweet potatoes or parsnips) qualifies. That’s why every weekend I prepare a batch of beans and a batch of grains or starch vegetables; during the week I can reheat and quickly assemble a tasty bowl with a steamed, roasted, or sautéed veggie and a little sauce or dressing.

Recipe Notes

Oil-free option: Use 1 tablespoon vegetable broth instead of the oil
and omit the sour cream.
Soy-free option: Use a soy-free vegan sour cream.

Excerpt from Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans, by JL Fields, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved.