Curried Buddha Bowl

Have you heard of a buddha bowl?


I have, but I can’t remember from where.


I think I remember reading about it. That someone ate a “buddha bowl.” A bowl full of goodness. A bowl full of foods that are just simply good for you. Foods that don’t necessarily go together, until the moment they come together in the bowl. Then they go together just perfectly.


I’ve had the idea of a buddha bowl in my head for awhile. I didn’t know if or when I would make one. Until one night, I just needed a buddha bowl.


You should know, I’m a big believer in giving my body what it’s asking for. My body is asking for a good night sleep? I put off work that was supposed to be done to give it a rest. It’s asking for a big cone of ice cream? I satisfy the craving, happily. My body feels like just doing yoga instead of running too? I just do yoga. That’s how I work. I do what I feel in my body.


One particular night last week my body was asking for a buddha bowl. I was recovering from some sort of flu-illness. I was craving goodness in my body. I needed food that was light, pure, good for me. I made a buddha bowl.


In my buddha bowl I put broccoli and cauliflower, roasted with curry powder. Quinoa. White fish. Garlic. Lemon. All of these flavors together in one big bowl. It was delicious. Fresh. Literally felt like the best breath of fresh air. It made me feel good. It was just what I needed.


This was enough for one. This can be easily doubled, tripled, etc. for more than one person.

1/4 c. quinoa
1 c. vegetable broth
A handful of chopped broccoli
A handful of chopped cauliflower
2 Tbsp. olive oil
1.5 tsp. curry powder
1 medium filet of white fish
1 clove of garlic
1/2 lemon

Preheat oven to 350*.

Thoroughly rinse the quinoa with water. Add the quinoa and 1/2 c. of vegetable broth to a saucepan over medium heat. Bring to a boil and then cover, turn down the heat, and let cook until all liquid is absorbed.

Meanwhile, add broccoli, cauliflower, 1 tablespoon of oil and curry powder to a bowl. Toss to coat and combine well. Transfer to a baking sheet and roast in the preheated oven for about 15 minutes, or until veggies are soft and lightly brown.

Add 1 tablespoon of olive oil to a pan over medium heat. Add garlic and cook for about 2 minutes, to flavor the oil. Once the oil is hot, add fish and let cook for about 3 minutes on each side, or until cooked through. This will depend on the thickness of your fish. Once the fish is close to being done, add a good squeeze of lemon juice.

Heat the additional 1/2 c. of vegetable broth on the stove or in the microwave.

To a bowl, add the quinoa then the veggies, fish, warmed broth and another squeeze of lemon.

Enjoy the goodness!

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