Buddha Bowl

The base for this Buddha bowl is brown rice cooked with onions and sweetcorn along with the pinto beans I did the other day. For the pinto beans recipe check this link https://sarchakra.com/2020/05/04/pinto-beans/ The spices used in this recipe are minimal because the taste would naturally come from all the fresh vegetables used @sarchakra 

Brown rice: 

  • Brown rice 1 cup 
  • Onion 1, sliced 
  • Black pepper 2 tsp crushed 
  • Avocado oil 2 tsp 
  • Salt 


  • Rinse rice a few times. Keep aside. 
  • Heat 1 tsp oil. Sauté onions. Add rice followed by salt and crushed pepper. Add 2 cups of water and let it come to a boil. Lower heat, cover and let the rice cook till done. Keep aside. 

The Vegetables 

  • Oil 2 tsp 
  • Beans  1/2 cup cut into 2 inch pieces 
  • Cauliflower florets 1 cup 
  • Salt 
  • Turmeric 2 tsp 
  • Cumin powder 1 tsp 
  • Cherry tomatoes ½ cup halved 
  • Mushrooms 5-6, sliced thinly 
  • White onion 1, small, sliced 
  • Pepper Jack cheese 3 tbsp 
  • Curly leaf Parsley 2 tbsp 


  • Heat oil. Sauté mushrooms on high heat for a couple of minutes. Remove. 
  • Add in beans and sauté for just a few seconds so it retains its crunchiness. Keep aside. 
  • In the same pan, sauté cauliflower. Season with salt, turmeric and cumin powder. 


  • In a bowl put in ½ a cup of brown rice.
  • Add in sautéd mushrooms, sautéd green beans, sliced onions, halved cherry tomatoes, sautéd cauliflower and pinto beans.
  • Serve with grated pepper jack cheese and chopped fresh parsley. Enjoy! 
Buddha Bowl

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