A recipe for a Buddha bowl with CBD is about as on-trend as one recipe developer could ever hope to be. But I don’t mind a bit because this dish is one of my favorites.
If this is the first you’ve heard of the Buddha bowl, here’s the deal. A Buddha bowl is the go-to name for every health food restaurant and store describing a vegan dish piled high with veggies and grains and, you guessed it, served in a bowl.
I like the Buddha bowl because it’s such an easy way to hit all nutrients in one—fats, carbohydrates and proteins. But I’ve always been curious to get to the bottom of why the dish got this name in the first place. Does one feel zen AF or get that sexy belly after eating it?
I started to do some research and the more I read, the less I understood.
There doesn’t seem to be a clear path to trace the etymology of the Buddha bowl. The one thing that came up again and again, and that made good sense to me, was this idea of balance. The Buddha, after all, is the ultimate manifestation of balance.
As with anything in life, we need balance—the Yin to the Yang. A balanced diet. A balanced schedule. And this dish is perfectly balanced with grains, veggies and proteins that make you feel satiated and energized.
For the record, CBD does not make you high, but it does have the many healing properties of the cannabis plant. If you’re curious to know more about CBD, how it works and what it does, Miss Grass has a whole guide for that.
Without further ado, this is my rendition of the Buddha bowl. Packed with quinoa, veggies and infused with CBD, this meal is dressed lightly with a chipotle sauce to give it that extra kick. Bon app!
The Buddha’s Bowl (I changed the name a bit!)
CBD-Infused Chipotle Sauce
- 2 tbsp hemp seeds
- 2 tbsp tahini
- 1 tbsp CBD infused honey
- 1/2 squeezed lemon
- 1 tsp garlic powder
- 1/2 tsp apple cider vinegar
- 1/4 tsp chipotle chili pepper
- 1 to 2 tbsp of water to thin
- salt and pepper to taste
- 1/2 cup cooked quinoa
- 1/2 cup roasted sweet potato
- 2 handfuls kale (optional: sauté lightly in olive oil)
- 2 large roasted carrots (optional: add more roasted veggies as you like)
- 1 can rinse and drained chickpeas
- 1/2 tsp chipotle chili pepper
- 1 tbsp avocado oil
- salt and pepper
- Place all ingredients for infused chipotle sauce in blender. Blend on high until mixed and set aside.
- Preheat oven to 350F. On a baking tray, mix chickpeas, avocado oil, chipotle chili pepper, salt and pepper. Bake for 15-20 minutes, stirring chickpeas occasionally. Remove from oven and set aside.
- Start building your bowl by adding the cooked quinoa, roasted sweet potato, roasted veggies and kale into a single serving bowl.
- Top with ½ cup of the roasted chipotle chickpeas. Drizzle with infused chipotle sauce.
- Chill out and enjoy.