This Buddha Bowl is a hearty, filling dish full of roasted vegetables and raw greens. It’s easy to make with less than 10 ingredients plus it will keep you satisfied.

Homestyle Satisfying Buddha Bowl

I didn’t even know what a Buddha Bowl was until a few months ago. Maybe I’m a little behind the times (maybe you are, too) and that’s okay, because I have arrived. Now I know how delicious these bowls can be! Just so you know, it has nothing to do with religion – it simply means the bowl is rounded full like Buddha’s belly.

I had my first Buddha Bowl on my Wellness Retreat in Panama (I lead a trip every year to an exotic place where you can get away and become healthier in mind, body and spirit, join us next time). The bowl was made up of broccoli, kale, quinoa, tomatoes, carrots and lots more. It was so scrumptious, I decided I wanted to try to make one at home.

I wanted to make a bowl that would appeal to even the most hard-headed, err, I mean discriminate eater. Do you have family that won’t always eat what you cook? I do, and they say things like, “I don’t like salad”, “Is this healthy?”, or “where is the cream of mushroom goop”. No that wasn’t a typo.

I thought about an old-fashioned roast and all of those delish veggies that go with it and that’s how I created this recipe. This Homestyle Satisfying Buddha Bowl is full of the sweetness of the roasted vegetables, the heartiness of barley and crunchiness of kale. I wanted to come up with a dressing that was similar to gravy and I believe I have designed a yummy healthy version.

Let me know what you think.

Ingredients for Homestyle Satisfying Buddha Bowl

1 cup cooked barley

2 carrots, chopped

1 cup green beans Pin

1 potato, sliced

1/2 onion, sliced

2 handfuls of kale

1 tbsp olive oil

1 tsp tahini

1 tbsp vegenaise

juice of 1/2 lemon

water

Salt and Pepper to taste

pinch of thyme

Directions for Homestyle Satisfying Buddha Bowl

Cook barley (I cooked my barley in a rice cooker)
Preheat oven to 400 degrees F and arrange potatoes, onions, carrots and green beans on a baking sheet. Drizzle with olive oil, making sure the flesh of the potatoes are well coated.
Season with salt and pepper.
Bake for 15 minutes, then flip potatoes and other veg.
Bake for another 10-15 minutes, then remove and sprinkle with thyme.
While vegetables are roasting, prepare dressing by adding tahini, vegenaise, and lemon juice to a mixing bowl and whisk to combine. Add water until the dressing is the consistency you prefer. Set aside.
To serve: Place barley in bottom of bowl, top with veg, add kale (make sure you have removed the stem) and drizzle with dressing.
Best when fresh, though leftovers will keep for a few days in the fridge.

NOTE: I put my leftovers in a mason jar and they kept nicely. Have you tried Salads in a jar? Check mine out.