I had so many ideas of how to start this post, but now that I’m writing there’s only really one thing that comes to mind. What exactly is a Buddha Bowl?
I feel like they’re making their way up through the health food world like chia seeds, coconut oil, matcha, etc. Do they have to be vegan? Can I use a base other than rice? Can the flavors and ingredients be anything other than Asian inspired? I recently read a quote from Alexandra Lein, the brains behind the Instagram account @veganinthecity, on Buddha Bowls that I really liked – “It’s a nourishing meal that’s just little bits of everything”.
So that’s what I did here. Little bits of everything. You’ve got your protein, your healthy fat, your whole grain, and lots of nutrients from fruits and veggies. What more could you need?!
I whipped this up on a Saturday afternoon and it was just what we needed. Last Friday my boyfriend, myself, and lots of friends went to see the Third Eye Blind concert. It was awesome!!! This was my 3rd time seeing them and they never disappoint. The night was filled with laughs, smiles, and good times…..and A LOT of super crappy not so healthy food. But what do we always say???? HEALTH IS BALANCE!
Needless to say we all woke up Saturday feeling not so hot. Luckily as the DD, I didn’t have to fight off a hangover like some of the others. Once we got home, I knew we needed a healthy, nourishing meal to keep us going for the day. And let me tell you, I was feeling the Asian fever. We stayed at my friend Avika’s family home, and they happen to be Indian. The whole house was breathtakingly decorated in Asian inspired decor. Paintings of Radha and Krishna, statues of the Buddha, paisley embroidered stools, even a huge hand carved wooden dining room table depicting such beautiful landscapes. Seriously I was so blown away!!! It was my dream home.
So I decided to take my inspiration and channel it into my meal. I grabbed some of my favorite Indian spices and got to cooking! It was just what we needed and I cannot wait to whip this up again.
2 5oz fillets of salmon
2 tsp tumeric
2 tsp cumin
1 tsp curry powder
salt + pepper to taste
dash of coconut oil
1 cup uncooked jasmine rice
1/2 cup chopped purple cabbage, divided
1 cup loosely packed baby spinach, divided
1/2 avocado, sliced and divided
1/4 – 1/2 cup pineapple, chopped into cubes
1/4 cup red onion, diced
juice of 1 lime + lime to garnish
handful of cilantro, chopped
- In a medium bowl, combine your pineapple, red onion, cilantro, and lime juice. Set aside and save for later. In the meantime, cook your 1 cup of jasmine rice however the package directs.
- Mix the turmeric, cumin, curry powder, salt, and pepper. Add just enough coconut oil to make a paste. Rub this into both your salmon fillets. Grill the salmon until fully cooked.
- Once your rice is cooked, divide evenly in 2 bowl. Top with the salmon, cabbage, spinach, avocado, and sesame seeds. Top your salmon with a bit of your pineapple salsa, drizzle on some coconut aminos, and enjoy!!!