Top 10: Buddha Bowls

August 10, 2016 ,

#7 – Sweet Potato Chickpea Buddha Bowl

If you love a bit of sweet with your savoury, this is the bowl for you! The sweet potatoes are roasted off slowly, which helps to enhance their flavour. The contrast works wonderfully with the kale and broccolini, which are slightly bitter. Plus, who doesn’t love seasoned chickpeas? Yum!

See the pin on Pinterest >>

#6 – Coconut Curry Dragon Bowls

Coconut curry is always great and this bowl doesn’t disappoint. It’s got a good mix of veggies, including turnips which are definitely underrated, and a rich curry sauce. Talk about a hearty meal! Oh, and just in case you were wondering, you can totally adapt it to a vegan diet, which is always nice.

See the pin on Pinterest >>


#5 – Roasted Vegetable Buddha Bowl

This Buddha Bowl is absolutely divine and incorporates tons of great veggies that we don’t see enough of. You’ve got soy beans, sweet potato, and Brussels sprouts, which are all packed with great vitamins and minerals, not to mention great flavour. On top of a bed of quinoa, you absolutely cannot go wrong!

See the pin on Pinterest >>

#4 –  Grapefruit Buddha Bowl

Citrus isn’t just for juice and dressing. This great bowl combines tangy pink grapefruit, quinoa, and avocado, for a truly refreshing meal. It’s a really great summery dish full of big, bright flavours.

See the pin on Pinterest >>

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Dania Sonin
Dania is a web designer and writer, though she loves anything creative and that includes cooking. Add to that a passion for food, and SOSCuisine was a perfect fit!

3 comments to “Top 10: Buddha Bowls”

July 7, 2016 Margaret Whyte said:

I find it very hard to make healthy meal choices when, because of blood coagulation problems, I am supposed to avoid or heavily reduce green leafy vegetables such as broccoli, cabbage, spinach, kale, etc.

This issue seems to be rarely addressed — and I’m sure many readers or website searchers would love to see some suggestions about alternatives.

Cinzia Cuneo
July 7, 2016 Cinzia Cuneo said:

Hi Margaret,
Thanks for the suggestion. We will write about it in the next few weeks.

August 11, 2016 Allison said:

For the person with blood coagulation issues if it is related to taking blood thinners ( warfarin, Coumadin) the good news is you do not have to avoid or reduce leafy green vegetables in your diet. You do have to be consistent with the amount you eat. So it is not advisable to have a two cups of spinach salad one day and none the next. Even physicians will tell patients to avoid the dark green vegetables when taking anticoagulants yet the drug manufactures have booklets available to help patients understand how to include these veggies in their diet.. Often anticoagulant therapy is given to those with hypertension or cardiac issues the very patients who would benefit from the nutrients in leafy greens. Before removing any important food group from the diet a registered dietitian can help guide you in creating a healthy and safe meal plan.

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