Somalia is a place that I knew very little about. Actually, I still know very little about the country, but at least I know about basbaas. Basbaas is a versatile Somali hot sauce that is traditionally served as a condiment for the main meal. It is truly spectacular! Today I’ll use it in this basbaas Buddha bowl.
My friend Hawa was my introduction to this gem of Somali cuisine, and I can’t believe I didn’t know about it sooner. You know how Sriracha has become a staple ingredient around the country? [My computer actually just corrected the spelling for me! It’s in the computer dictionary!] The same could happen to Basbaas, and it will if Hawa has anything to do with it.
Hawa is already working to bring Somali flavors to American plates. In 2014 she launched an artisanally crafted line of basbaas sauces, appropriately named Basbaas. There are different varieties of basbaas, and Miss Hawa’s company currently sells two––tamarind date and coconut cilantro chutney. Both can be used in millions of ways. I’ve tried them on steamed veggies, in tacos, in falafel, with chips, with quinoa, and on Buddha/Basbaas bowls.
Speaking of Basbaas bowl––the meal of champions––Hawa and I made a video to share Basbaas joy with you! Check it out below, and the crazy easy recipe is down there too 🙂
Have you ever had Somali cuisine? I can’t wait to try more!
Vegan Basbaas Buddha Bowl
- 2 sweet potatoes cubed and roasted (toss with 2 tbsp coconut oil & roast for 30 min at 400°)
- 1 head cauliflower chopped and roasted (same as potatoes)
- 2 cups beans any kind will work (canned or freshly cooked)
- 1 cup brown rice cooked
- generous helpings of Basbaas sauces to taste
- Put all of your ingredients into a big bowl, and top with Basbaas sauces.
Loved this basbaas Buddha bowl? Leave a comment below!
TYE / April 6, 2016 at 8:32 pm /
Jenne’ gurrrrrllllllll…you saved my boring food life. I just started the vegan lifestyle about 2 1/2 months ago. All I was trying to do was eliminate “dairy’ and ended up vegan (in diet, one step at a time). Anyway, the struggle is real. I was making the ‘SAME OLE’ three dinners. I was dying for variety and quick meals that didn’t take hours. I was about to fall face first into my pot of sweet potato soup when I somehow stumble across your videos on YouTube. Eureka, I stuck sweet potato gold. The Buddha Bowls are the absolute GREATEST and best things ever for me. THANK YOU SO much. I can’t wait for the challenge to kick off. This was the first bowl I made with the sauce. Yesss. I ordered it and had it shipped to the ATL! (doing a lil dance).
Jenné @ Sweet Potato Soul / April 7, 2016 at 5:07 pm /
OMG, I am smiling so hard now 🙂 I’m so happy to hear that the bowls are helping you. Yay!! You’re going to love the challenge recipes too. We get pretty creative.
Isn’t that Basbaas the BOMB?!?!?
I’m from ATL too 😉
Aesthete N / January 27, 2016 at 8:49 am /
Hey Jenné, I wasn’t able to get those specific ingredients. However, I made a similar Buddha Bowl! This recipe idea is so awesome and fulfilling!
Here’s my link as well: https://aesthetenesjah.wordpress.com/inspired-buddha-bowl/
Jenné @ Sweet Potato Soul / January 30, 2016 at 7:04 pm /
Wow! It looks delicious 🙂 Thanks so much for sharing with me, and tagging SPS in your post <3
Linda / December 14, 2015 at 1:37 am /
Hi Jenne, Can you tell me how hot the Basbaas sauces are? Thanks – your recipes are quite good!