Recipe: Dr. Matt’s Daily Buddha Bowl
In my day-to-day life I tend to keep things really simple with my meals, focusing on getting in as many whole plant foods as possible. That’s why this dish is an important staple for me and I have it, or some variation of it, for dinner about 5 times/week!
Here is what I tend to use, but I often change up the veggies or even use the sauce as a “spicy mayo” for other dishes. The sauce is the key!
Prep time: 20-25 minutes
What You’ll Need
Instant Pot/Pressure Cooker or Pot
Steamer or Pot
Blender (ideally a high-powered blender)
1 bunch of kale (any variety)
1 head of broccoli
2-3 sweet potatoes (I prefer Asian yams, but any variety will do)
4 large white button mushrooms
1.5 cups of cooked chickpeas (or 1 can)
Note: red cabbage makes a great addition and the chickpeas can be swapped out for any type of beans or a block of firm tofu.
1 pint cherry or grape tomatoes
1 ripe avocado
½ tsp turmeric
½ tsp black pepper
¾ tsp garlic powder
Cayenne pepper to taste
¼ cup water
- Place the sweet potatoes and mushrooms in an instant pot with enough water to cover them and set it on high pressure for 8 minutes, allowing it to naturally release the pressure once finished. If you do not have an instant pot, chop the sweet potatoes and boil them in a pot with the mushrooms until soft.
- Using a steamer or a pot with a strainer placed on top, steam the kale and broccoli for 5 minutes.
- Place the kale, broccoli, sweet potatoes, mushrooms, and chickpeas in a salad bowl.
- Set aside as you prepare the sauce.
“Spicy Mayo” sauce
- Add the tomatoes, avocado, turmeric, black pepper, garlic powder, and cayenne to the blender. I tend to use quite a lot of cayenne, but I suggest you start with about ¼ to ½ tsp and taste it before adding more to ensure you don’t go overboard.
- Once blended, the consistency will be very thick, much like hummus. Feel free to enjoy it as is, which is great in a sandwich, but I suggest adding up to ¼ cup of water to make the sauce thinner if you’re using it on this bowl or another salad. Add the water little by little, blending in between, until the desired consistency is achieved.
- Add the sauce to the bowl of veggies, mix it in, and serve.
I hope you enjoy this simple, healthy, and delicious meal!
Matthew Nagra is a Naturopathic Doctor and is a passionate advocate for evidence-based nutrition as medicine. I have a particular passion for plant-based/vegan nutrition, physical medicine, and chronic disease. With additional training in nutrition, I hold a Plant-Based Nutrition Certification from Cornell University and the T. Colin Campbell Center for Nutrition Studies where I’ve authored multiple articles on the subject.