I’m not sure where the term came from, but if you want a nourishing meal that’s little bites of everything, have a Buddha bowl. I lived in Thailand for 3 years in my youth and the monks would come around to households for portions of food that residents would give to them in wooden bowls.
The more varied the color in the foods you eat, the more nutrients you’re getting. Start with a base of a cooked whole grain and decorate with all the colors of the rainbow. I used spelt for this recipe, but you could use brown, red, black, or red rice; farro; quinoa; or many others.
I roast a couple of trays of vegetables every week and use them throughout the week for recipes like this one and for soups, sandwiches, and side dishes. Here’s my take on the Buddha bowl, but I encourage you to experiment.
For more recipes like this, visit the Kaiser Permanente Hawaii Facebook page.
Optional. To blanch snow peas, immerse them for about 30 seconds in a pot of boiling water. Pour into a colander and rinse under cold running water. Shock in a bowl of ice water until the cubes melt. Drain well.
Dressing (makes more than needed for one Buddha bowl)