— cooked up on
November 16, 2017
I think there are two ways to look at what has become known as a “Buddha Bowl” …
- Trendy Instagram silliness
- The greatest food invention ever.
I am on Team #2. After all, who decided that a dinner should be a piece of meat, two sides and a starch? The FDA? Lobbyists for big CAFOs? I am so not here for that! And you guys know my feelings about meat… it’s simply not required, full stop.
This is my favorite kind of dinner to have after coming home from the gym. You’ve got enough carbs to make you feel like you won’t kill someone, but they aren’t the only filling part of the meal. Tons of fiber from piles of plant goodies. And protein like whoa from seared tofu and healthy fat from avocado. Really, all that’s missing is a beer (to replace electrolytes, right???)
Also, you may notice the absence of a sauce in the photo… I am all for a drizzle of sriracha, but I don’t always use sauce outside of that and some high quality extra virgin olive oil. Once again, just not necessary! But if you feel differently, I also think sriracha mayo or yogurt is generally a good idea.
I have been going to Knot Springs, the greatest gym of all time as far as I am concerned, and it has been so great to be back in the habit of being in a class, getting a great workout 3 days per week. Truly a Life Upgrade – and a little structure to my week doesn’t hurt either. I feel like I’m back on track with my fitness – and that makes me want to get back on track with my healthy meals, too!
I think you’ll be seeing more of these high-protein, mostly vegetarian meals from me in the coming months. I don’t count calories, and I’m not trying to lose weight. I’m just trying to be as healthy as I can. For me that means low nonfish meat consumption, lots of healthy fats and keeping desserts to a “sometimes food” as my pal Cookie Monster would say (but it’s the holidays practically, so I’m not going to be super strict about things). Hopefully it also means dodging winter colds, having plenty of energy even when the sun goes down at 4 p.m. and overall feeling great.
Delicata Squash & Coconut Rice Buddha Bowl
- 2 cup white basmati rice
- 1 can full-fat coconut milk (2 cups)
- 2 cups water
- 1/2 tsp. salt
- 1 block tofu
- 1 avocado
- 1 whole delicata squash, cut into half moons
- 4 cups spinach
- 1/4 cup pomegranate seeds
- Optional: sesame seeds
- Preheat the oven to 425 degrees. Toss the delicata squash in oil and salt, and roast for 20 minutes or until golden brown.
- Cook the rice by simmering in water, salt and coconut milk for about 20 minutes, or until all water is absorbed.
- Cut the tofu into 1/2 inch slices, and dry using a paper towel. Season with salt. Heat 1/8 inch of oil in a skillet over medium heat and fry tofu until each side is golden brown. The tofu may initially stick to the pan, but when it has a nice crust it will easily separate. Be patient! I like to chop it into crouton-sized pieces after cooking it.
- When the tofu is done, remove from the pan and wilt the spinach in the remaining oil, seasoning with salt.
- Finally, build two bowls: rice goes on the bottom, followed by the tofu, squash and spinach. Finally, top with avocado slices, pomegranate seeds and sesame seeds.