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Buddha Bowl with Black Seed Oil Dressing

What is a Buddha Bowl, anyway?

Have you ever wondered where the term “Buddha Bowl” originated? There are several explanations for the name. It may have derived from presenting a balanced meal, where balance is a crucial Buddhist concept. It could be from the story of Buddha carrying his food bowl to fill it with whatever bits of vegetarian food villagers would offer him. Wherever the name originated, we are happy that Buddha bowls are here. The options are truly endless with these bowls as long as they contain a grain, a legume, blanched leafy greens, steamed vegetables, a pickled vegetable, and a delicious sauce, then you’ve got yourself a buddha bowl!

 

The Benefit of this meal?

We recently bought a farmhouse on five acres of land. The peace that comes from looking out and being surrounded by nature is truly priceless. I have found so much joy planting and growing our produce. To know that I am eating something that I planted, cultivated, and cared for brings satisfaction and nourishment to the soul and my stomach. We love to circulate the vegetables that we can get from our garden or what is in season, but the key to the magic is all in the sauce, and this Black Seed Oil Dressing is a perfect addition. It is sweet, tangy, and earthy enough to compliment almost any bowl, AND is packed with so many health benefits. The black seed oil contains Thymoquinone (TQ), which is often referred to as the “miracle molecule” because of the wide range of health benefits it exhibits on the body. TQ is what gives Black Seed Oil its vast array of healing power and supports a wide range of health benefits across your entire body.

 

These bowls are perfect for meal prepping since the vegetables are hearty enough to last several days in the fridge, and you can eat the bowls cold. I can’t wait to hear what you think. Do you have any must-haves when making your buddha bowls?



Ingredients

 

Grain: 2 cups of jasmine rice 

Legume: 1 can of chickpeas

Blanched leafy greens: 1 cup kale

Vegetables: 2 cups of zucchini, 1 lemon, 2 tablespoons of olive oil, and salt and pepper

Pickled vegetable: 1 medium size onion, ¾ a cup of apple cider vinegar, 1 teaspoon of salt, 1 tablespoon of honey

 

  1. Cook your jasmine rice in a rice cooker or a pot. Once finished, put it in the fridge to cool off.
  2. Remove and discard the tough rib and stem of the kale leaves. Roughly chop the kale leaves.
  3. In a large saucepan, place kale, water, and salt over high heat. Bring water to boil and then set a timer for 6 minutes.
  4. Drain off the boiling water, cool quickly by running under cold water. Drain and squeeze out as much water as possible before storing.
  5. Diagonally slice the zucchini, drizzle with olive oil zest and squeeze lemon on the zucchini and generously apply salt and pepper. Grill or broil the zucchini for 3-4 minutes each size. Place in the fridge until completely cooled.
  6. Thinly slice onion, submerge it in apple cider vinegar, salt, and honey for 30 minutes.
  7. Divide ingredients into four bowls.
  8. Drizzle with dressing

 

Dressing:

3 drops of Triquetra Black Seed Oil

1 teaspoon of Triquetra Elderberry Syrup (taste and add more if not sweet enough) 

1 tablespoon of Dijon mustard

1 lemon

1 clove of garlic

½ of olive oil

¼ cup of water

Pinch of salt and pepper

  1. Mince garlic, squeeze a lemon, combine all ingredients, and whisk.
  2. Refrigerate for at least 20 minutes.
  3. Divide ingredients into 4 bowls.
  4. Drizzle with dressing

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