Buddha Bowl Filled with Rice, Grated Beetroot and Salad Mixed

A real Buddha Bowl contains no meat, fish, eggs nor alliums. It isn’t meant to be filled with colorful foods or vegetables for Buddha’s belly, but great compassion for all beings including all animals and mankind.

A real Buddha Bowl contains no meat, fish, eggs nor alliums. It isn’t meant to be filled with colorful foods or vegetables for Buddha’s belly, but great compassion for all beings including all animals and mankind.

We have nice late summer weather right now in Ghent, Belgium. It is true that autumn is the second spring as I have a good harvest of sugar snaps, Cascadia. Cascadia is suitable to grow in the midsummer. I sow the seeds at the very beginning of July. Luckily they survive the heat and drought. The first pick of these sweet and tender greens are around the third week of August. People say they taste better than those grown in spring, which seems to be quite true as I suffer less invasion of insect e.g. flies etc.

I grew dwarf type Borlotti beans in my allotment. I love these beans as they grow faster than those pole beans which mature several weeks later.

If you have a little space, it worth it to grow these as it doesn’t need a big space to grow.

As for my lunch I made a Buddha Bowl with rice, legumes and salad with by mushrooms, green and yellow courgette and some baby leaves. Below are my recipes.

Ingredients:

Rice

Rice

Water

Step by Step

Cook rice in a rice or a steam cooker with 1:1 rice to water ratio.

Grated Beetroot

Beetroot

Salt

Lemon juice

Olive oil

Step by Step

Peel the beetroot. Grate half of it if the size of the beetroot is like a tennis ball.

I warm it up in a grill pan, and then I add olive oil, salt and lemon. Stir it until the flavor is well mixed. Set it aside in a little container.

Borlotti Beans

Borlotti 50 grams

Salt 1/8 tsp.

Miso 1 tbsp.

Soak borlotti beans overnight in water.

Boil them in water. Add salt and miso to the pot before the beans are fully cooked.

Salad

Courgette

Shiitake

Enoki

Champignon

Baby salad leaves

Oil

Sweet soy sauce

Step by Step

Grate your courgette. If you use two courgettes with different colors then mix them well before you set them aside.

Cut shiitake, mushroom into small slices. Cut the bottom part of enoki and only leave the good part.

Add oil to your grill pan or frying pan, then put shiitake, mushroom in. Stir fry for 2 minutes, then add enoki to your pan.

Finally add sweet soy sauce. Grill or stir fry them until the color changes.

When it’s done, mix them with grated courgette. Add baby salad leaves. Mix them well.

Sugar Snap

My Cascadia taste so good without any additional salt and pepper. I purely boiled them for a minute and then took them out immediately. It’s crunchy and sweet.

A closer look at this simple but healthy buddha bowl. The ingredients are rice, grated beetroot, mixed salad, sugar snap and borlotti beans.

Voila, enjoy your meal. I really love this grated beetroot and fresh harvest beans.