Before they were called “Buddha Bowls,” most of us simply called these tasty amalgams “leftovers.” No offense meant either. Often it’s that casual approach: the leftover takeout rice, scoop of baby spinach, random can of black beans, last scrape of guacamole, freshly-made excess of sweet potato fries, and squeeze of put-it-on-everything hot sauce, that produces the best dinner ever.
But Buddha Bowls have taken on a new direction, with amazing variations abounding. More than anything, I think they’re just the idea that 3 or 4 simple recipes are often better together. As someone who has quite a lot of recipes going on in the kitchen every week, I know I couldn’t agree more.
With just a little bit of forethought, you too can produce some next-level bowl action. Look for seasonal produce, quick short-cut seasonings, easy sauces, and whatever you have lying around, to create endless variations. Right now, here’s The One that’s been on repeat at my house.
Farro Buddha Bowl with Watercress, Roasted Grapes, & Baby Potatoes
This well-balanced bowl takes advantage of flavorful natural foods to create a fresh yet filling entrée. Tip: Make and plate this buddha bowl up to 3 days in advance, wrap and refrigerate, and enjoy a ready-made meal.
Makes 4 bowls
1 15-ounce can navy beans, drained
1 small clove garlic
¼ cup olive oil, divided
Sea salt and ground black pepper
1 pound seedless red grapes
1 pound fingerling or baby potatoes, halved or quartered
2 tsp ground sumac
1½ cups farro
3 cups water
2 Tbsp lemon juice
1/3 cup minced fresh parsley
1½ teaspoons wheatgrass powder
1 bunch watercress
1 small fennel bulb, shaved in to thin slices
1 tablespoon chia seeds
1 radish, shaved into thin slices
In a food processor, combine the beans, garlic, 1 tablespoon olive oil, and ¼ teaspoon salt. Puree until smooth and set aside.
Preheat the oven to 450°F, and place 2 racks in the center-most positions. On a baking pan, toss the grapes with ½ tablespoon olive oil, and sprinkle lightly with salt and pepper. On a second baking pan, toss potatoes with 1½ tablespoons olive oil, and generously season with salt and pepper. Place both racks in the oven, roasting the grapes for 15 minutes or until tender, and the potatoes for 20 minutes or until golden brown, tossing once halfway through cooking. Once roasted, remove the pans form the oven, and toss the potatoes with the sumac.
While the ingredients are roasting, combine the farro and the water in a medium sauce pan with pinch of salt. Bring to a boil over high heat. Reduce heat to medium low, cover, and cook 20 minutes or until al dente. Drain thoroughly, then return to the pot and toss with remaining 1 tablespoon olive oil, lemon juice, parsley, wheatgrass powder, and ¼ teaspoon salt.
To serve, divide the ingredients amongst four serving bowls, plating each ingredient in mounds: the farro, potatoes, roasted grapes, watercress, the navy bean puree, and a bundle of fennel. Top with a sprinkle of chia seeds, and a few radish slices. May be served warm or cold.
