I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.
Is it really Thursday?
Oh lawd! I’m trying to figure out where the time goes. It seems like just yesterday it was Monday, and I was eagerly beginning a new week. I was talking about how to stay motivated, and feeling extra motivated myself. Monday, Tuesday, Wednesday, and all of a sudden, Thursday? I’m not complaining, I LOVE Thursdays. I’m just vexed.
It’s been a great week, I must say. The weather in New York has been perfection! It’s finally warm, the sun is shining, and I can finally show off my pedicure in the new vegan platforms I just bought. The pollen count is high, but the beauty of the green trees and flowers makes it okay. The chirping of birds (probably baby pigeons) and the sight of bugs (even flies) has given my week life!
The only really important thing I haven’t yet accomplished this week is making goodies to send to my favorite ladies down in Georgia for Mother’s Day. Yesterday I made some banana espresso biscotti, and tonight I’m roasting some delicious harissa almonds. Now my only task is to get to the post office.
I really wish that I was home to see my mom and Nana this Mother’s Day. I would probably make them a vegan quiche, waffles too, and I’d do vegan crab cakes for dinner because they really love those <3 Instead, I’m doing the next best thing, sending my love in the form of baked goods by way of the United States Postal Service.
How do I stay nourished while I’m busy?
I’m going to blame my last minute Mother’s Day shipment on my busy week. I’ve been cooking for clients, coaching, and working a lot on my blog. I recently joined Food Blogger Pro, THE program you should join if you want to learn how to have a successful blog. I love it so much that I became an affiliate! It’s a fantastic program, but it ain’t easy to do all of this work.
To stay nourished this week I have been relying on my all time favorite quick and easy vegan meal, the Buddha bowl. I first tasted one of these bowls of sunshine and joy a few years ago at Cafe Gratitude in Los Angeles. I was immediately hooked, and when I discovered I could easily recreate the dish at home, I knew I had struck gold!
What’s the hype?
A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. It is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty.
So–what’s in my classic Buddha bowl?
I cook a bunch of brown rice, sweet potatoes, lentils, and beans at the beginning of the week so that I can quickly steam some broccoli or kale, and have this dish within minutes. I also make a jar of miso tahini dressing so that I can drizzle it on my bowl anytime. The thing that really pulls this bowl together is the kimchi. All of the flavors and textures combine to make a heavenly meal in just a couple of minutes. Just remember to cook your base ingredients at the beginning of the week so that you only need to scoop them into a bowl when you’re ready to eat.
I’ve been a busy bee this week, but Buddha bowls have kept me nourished, healthy, and sane 🙂
For an even simpler Buddha Bowl recipe check out my e-book 5 Ingredient Vegan!
Happy Mother’s Day to you!!! xoxo
Everyday Buddha Bowl
- 2 sweet potatoes cubed & roasted
- 2 cups cooked brown rice or quinoa
- 2 heads broccoli chopped and steamed or roasted
- 2-3 cups cooked lentils or beans two 14-oz cans
- 1-2 cups kimchi or sauerkraut
- fennel seeds black sesame seeds, and chili flakes
- Tahini Miso Sauce
- 1 tbsp light or yellow miso
- ¼ cup tahini
- juice from 1/2 a lemon
- 3-5 tbsp water
- dash of cayenne pepper
- Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.
- Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.
- Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul 😉
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Linda North / August 4, 2019 at 7:52 am /
So happy to have found you x
Anne / March 8, 2019 at 5:49 am /
I was just looking for a power bowl with Kimchi, and low and behold, I found it!! Thank you for all the amazing recepies!!
Jenné @ Sweet Potato Soul / May 12, 2019 at 1:59 am /
Symone Ferguson-Meriwether / April 30, 2017 at 6:52 pm /
Hola! Today, I randomly found your YT videos & now blog! GIRL, you’re awesome! Currently, making a grocery list, so thanks in advance! However, I have a question, what is a good sauce to use instead of Tahini, I’ve tried it & just can’t rock with it haha. I plan on making the Maple Mustard Buddha bowl 🙂 –I’m a huge fan of mustard, really anything vinegar-based. Let me know if you have any suggestions. Thanks! Have a great week! 🙂
Jenné @ Sweet Potato Soul / May 11, 2017 at 5:58 pm /
Hey Symone! thank you so much 🙂 That sauce on the maple mustard salad would be so good in place of the tahini. Check out these dressings too (all buddha bowl approved): https://www.youtube.com/watch?v=tFeDy5uIfDM
Brit P / January 19, 2017 at 8:12 am /
In the ingredients list you mentioned black beans (no lentils), but in the instructions you mentioned lentils (no black beans). Which do you recommend?
Jenné @ Sweet Potato Soul / January 19, 2017 at 1:31 pm /
Great question & thanks for catching that 🙂
Really, either is delicious. Whatever you prefer or is easier for you. I usually rotate my legumes in my bowls so that I can eat a variety of different ones throughout the week.
Terri Henderson / March 4, 2016 at 3:35 pm /
On your non-prep days do you eat your Buddha Bowls cold? It sounds like you take the ingredients right out of the refrigerator, scoop into a bowl, and eat – is this what you do? Just curious about how it works on the non-prep days.
Jenné @ Sweet Potato Soul / March 4, 2016 at 4:11 pm /
Hi Terri! Sometimes, yes. Though I have started using my microwave this winter. Of course, you can do it however you like, which is what I think is the beauty of it.
Terri Henderson / March 6, 2016 at 4:57 pm /
Thanks for sharing that sometimes you use the microwave. I prefer warm food, especially in the Winter in Wisconsin, which is why I wanted to know what you do.
Jenné @ Sweet Potato Soul / March 8, 2016 at 4:28 am /
I feel ya, Terri! Warm is great this time of year 🙂
Jenné @ Sweet Potato Soul / October 15, 2015 at 1:53 am /
Oh, interesting. I have never heard that. I looked it up. Looks like it can grow bacteria if you let it sit out for a long time before refrigerating it http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51
acupofjoan / September 27, 2015 at 4:15 am /
This looks delicious Jenne! And it’s only one among so many other recipes. You inspire me. I love how your recipes are fresh and simple, all while nutritionally abundant! <3
Jenné @ Sweet Potato Soul / September 28, 2015 at 4:11 am /
Thank you so much Joan 🙂
I love your blog! I’ll be following along. xo
Dawn Vogt / September 25, 2015 at 3:52 pm /
THANK YOU Jenne for this delicious recipe! My husband made this last night so that I wouldn’t have to worry about making lunch this morning. All I can say is WOW – It is super delicious! He roasted the broccoli with some garlic and the sweet potatoes with some sea salt and a tiny drizzle of olive oil. I am over the top about this bowl and will surely make this a weekly thing!
Jenné @ Sweet Potato Soul / September 26, 2015 at 1:22 pm /
Oh wow!! I’m so glad to hear you guys enjoyed it!! It’s my weekly thing too 🙂
Jenné @ Sweet Potato Soul / September 15, 2015 at 12:49 pm /
Yay! This is so great to hear Esther!! The curry paste in there sounds fantastic. I’m going to give that a try as well 🙂
Kimberly White / August 2, 2015 at 2:25 am /
I saw lentils in the pic and in the instructions, but not in the ingredients list. Just an fyi! This looks yummy though, I’m gonna try it. I don’t usually like the flavor of miso, maybe I will with tahini and lemon!
Jenné @ Sweet Potato Soul / August 6, 2015 at 3:19 am /
Thanks so much!!
Yes, you may enjoy the miso with the lemon and tahini. It’s da bomb!
Cassie / June 26, 2015 at 10:28 pm /
This looks incredible!
Jenné @ Sweet Potato Soul / June 29, 2015 at 2:29 am /
inubiyamarsha / June 12, 2015 at 2:16 pm /
Yummy! Congrats on your new ventures and much success:))))
Jenné @ Sweet Potato Soul / June 16, 2015 at 12:54 pm /
Thank you so much!