Asian Inspired Buddha Bowl:
Buddha Bowls seem to be all the rage right now. They are easy, and healthy and delicious! Ive been making buddha bowls for years although they weren't always called that. Now with the catch phrase what was once just an easy hodge podge of dinner goodness now has purpose, and more ideas that I can count!
This bowl has sirloin, but if you are a vegetarian you can totally do this with tofu or Tempeh and honestly, pick a protein, any protein, it will be good! The beautiful thing about a buddha bowl is the base of it is the sauce, anything else surrounding that is a vehicle for deliciousness.
What you need:
Mirin (Found in the oriental section)
Vegetables: I used Broccoli, Carrots, Squash and Chopped Green Onions, but honestly pick whatever you like
4 table spoons of good soy sauce
2 tsp of grated ginger
4 cloves of fresh garlic crushed
3 tsp of sesame oil
2 tablespoon of mirin
1/2 cup fresh lime juice
(Save half of your marinade to add as sauce at the end)
Marinade your protein of choice in a ziplock bag for 2 hours
Ready to cook!
About 20-30 min before your ready to cook off your meat, get your veggies ready, and steam your jasmine rice.
Cut up your vegetables into similar sizes so they cook evenly. Toss the vegetables with Olive Oil,, Salt and Pepper and Lay it out on a cookie sheet or roasting pan. Roast in the oven for approx. 15 min on 350 degrees. You want your veggies to be good and caramelized but not mushy.
Take a frying pan and coat it with olive oil, get it hot to the point of almost smoking. Take your meat out of the marinade, season with salt and pepper and sear it until it has a good color on the outside and remove it from the pan. You may have to do this in several batches.
Once your veggies and your meat is done, put rice in the bottom of your bowl and build your bowl up by adding everything you want in it! Pour your sauce over the top and EAT!
Note: Some people like to eat it as is, and some people mix it all up, I'm a mixer
About the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.