Carly’s Buddha Bowl is plant packed. Overflowing with sauteed mushrooms and broccolini, sauteed tofu and marinated Asian cucumber salad, this nutrient filled bowl will fuel you for the entire day.
Recipe Contributor – Over Ordering In (Instagram) Over Ordering In (Website) Over Ordering In Facebook
I named this Carly’s Buddha Bowl because Carly of Over Ordering In has shared many recipes and she deserves it. So Carly, thank you for being so awesome and sharing your wonderful and creative recipes.
This bowl is packed full of nutrients. Seriously packed FULL.
First we have tofu, which if you don’t already know, volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef.
Carrots are an excellent source of beta carotene, potassium, and a great source of dietary fiber. Carrots might help prevent night blindness, and may help lower blood cholesterol levels and protect against cancer.
Mushrooms are fat-free, very low in calories, rich in minerals, and some varieties are rich in plant chemicals, which may boost immune function. Fun fact – If not picked, a white button mushroom will double in size every 24 hours. As the mushroom increases in size, its flavor also increases.
And Broccolini is high in vitamin C, a significant amount of vitamin A, and dietary fiber. 1 cup of broccolini contains only 37 calories!
If you need a dose of healthy and yummy, make this recipe. Your body will thank you.
Carly’s Buddha Bowl
Asian Cucumber Salad
- 1 bunch broccolini washed and bottom hard part of stems cut off
- 1 clove garlic minced
- sesame oil enough for sauteing
- 1/4 cup water
- salt and pepper to taste
Other Veggies –
- 1 carrot
- arugula or lettuce of your choice to put in bottom of bowl
- cooked quinoa to add in bottom of bowl
- sriracha optional
Asian Cucumber Salad
- Use mandolins or slice the cucumber and and sweet onion super thin. Mix in some rice vinegar, sesame seeds, a little salt and crushed red pepper and let sit in fridge to marinate.
- Drain a block of firm tofu and slice into 1/2 inch squares. Sauté in a little sesame oil over med/high heat until starting to brown on all sides. Add soy sauce and cook for a few more minutes. Once done set aside.
- In the same pan, add a little more sesame oil and cook the sliced mushrooms the same way as the tofu. Set Aside.
- Sauté some minced garlic in sesame oil on medium heat for a few minutes until fragrant. Add the broccolini and cook for a few minutes more. And 1/4 cup water to pan and cover to steam for a few minutes until bright green and easily pierced by a fork. Take off top and finish cooking until water is gone. Add a little salt and pepper to taste.
Other Veggies and Putting Bowl Together –
- Using a peeler, peel 1 large carrot into ribbons. If you like, throw it in the pan after you’re done cooking the mushrooms and cook over med/high heat for a few minutes until softer and started to brown (can also keep raw).
- Create bowl by layering lettuce (I used arugula, quinoa) and your cooked toppings. Add sriracha over tofu if you want some heat.
Looking for other bowls? Try here!