10 Incredible Buddha Bowls to Update Your Diet

Buddha bowls are typically viewed as a complicated meal that only professional nutritionists are able to make. But in reality, even the laziest girl in the world can make it herself. Buddha bowls are known for their versatility, healthy nutrients, and variety. One bowl can keep your energy going all day long and boost your overall wellness. While Buddha bowls are easy to make, perhaps you find yourself confusing about what to put into your bowl.

1. Sweet Potato Chickpea Buddha Bowl


Sweet Potato Chickpea Buddha Bowl
Subtly spiced, comforting and amazingly delicious, this Buddha bowl will rock your entire world in a jiffy. Get the recipe here.

2. Noodle Buddha Bowl


Noodle Buddha Bowl
Fuel your brain and make your stomach happy with a protein- and antioxidant-packed bowl. Find the recipe here.

3. Turmeric Sweet Potato Bowl


Turmeric Sweet Potato Bowl
The main spice in curry, turmeric can turn any meal into a masterpiece. Spice up your sweet potato bowl with this spice for added healing properties. Get the recipe here.

4. Spinach Quinoa Patty Bowl


Spinach Quinoa Patty Bowl
When superfoods combined together, they create a fantastically healthy Buddha super bowl that will provide your body with so much needed phytonutrients, vitamins, minerals, and other compounds that are crucial for your health. Get the recipe here.

5. Brussels Sprouts Eggplant Buddha Bowl


Brussels Sprouts Eggplant Buddha Bowl
One of my favorite Buddha bowls, this one is a true goodness for health food junkies. Plus, it is so fast to make. Get the recipe here.

6. Vegan Thai Tempeh Buddha Bowl


Vegan Thai Tempeh Buddha Bowl
Rich in protein, a Thai tempeh Buddha bowl is an excellent way to get this vital nutrient when you go vegan. Find the recipe here.

7. BBQ Tempeh With Vegan Ranch Bowl


BBQ Tempeh With Vegan Ranch Bowl
After all, the barbecue season is approaching so fast. Get the recipe here.

8. Winter Buddha Bowl


Winter Buddha Bowl
But since it is the cold season outside, enjoy your comforting and satisfying winter Buddha bowl right now. Get the recipe here.

9. Roasted Rainbow Winter Bowl


Roasted Rainbow Winter Bowl
Mix up your favorite healthy foods in one rainbow-inspired meal. Find the recipe here.

10. Moroccan Couscous, Chickpeas, and Olives Bowl


Moroccan Couscous, Chickpeas, and Olives Bowl
Nutrient-packed Buddha bowl is a great way to update your diet and help you drop a few pounds along the way. Get the recipe here.

All these Buddha bowls are perfect for your waistline when you enjoy them in moderation. The next time hunger strikes out of the sky, allow yourself to cook one of these bowls.

Grilled Thai Shrimp Recipea

Shrimp are an excellent protein for a busy night because they defrost and cook very quickly. They easily take on the flavors and aromas of the spices used on them, so they are also extremely versatile delicious. This Thai shrimp recipe is no exception.

Thai Shrimp

The flavors used in thai cooking are absolutely incredible, and shrimp are a perfect base for these complex flavors. Some of the flavors often found in thai cooking are:

Various types of chilis and peppers
Turmeric
Ginger
Citrus and lemongrass
Basil
Onions and Shallots
Cinnamon, Cloves and Mint
Cumin
Garlic
Fish sauce
Curry powder
Sesame
Combinations of these spices and flavors taste great on everything from vegetables to meats. They can turn a simple soup into a complex and delicious favorite. They can even spice up a traditional breakfast omelet.

For these shrimp, I chose a combination of ginger, citrus, garlic and peppers with a hint of sweetness from honey. Grilling these on a gas or charcoal grill helps intensify the flavor and lends a little smokiness, but if you don’t have a grill, these can be easily sauted in a pan, grilled on a cast iron grill pan, or cooked in the oven.

Make It A Meal

These can easily become the base of an entire meal, and it can be made several ways depending on your preferences. Some suggestions:

Steam or saute some veggies in a wok with sesame oil to serve with the shrimp.

Grill some Bok Choy or other veggie with the shrimp and serve together.

Make some rice (or cauliflower rice) as the base. Heat the extra marinade in a small pan until boiling and simmer for about 10 minutes to create a sauce to top both. Add more citrus juice and honey if needed for liquid and taste.

Make a big salad with a ginger dressing and top it with shrimp.

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Grilled Thai Shrimp Recipe

prep 8 mins

cook 8 mins

total 16 mins

author wellness mama

yield 6 +

A fast shrimp recipe that uses Thai flavors of citrus, garlic, peppers and honey for a sweet and savory meal.

Ingredients

2 pounds uncooked shrimp (peeled,deveined and tails removed)
A 1-inch piece of fresh ginger root
5 cloves of garlic
1 orange
1 lime
2 Tablespoons toasted sesame oil
2 tablespoons honey (or maple syrup)
1/4 cup coconut aminos
1 teaspoon sriracha or other hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon cracked black pepper (or white pepper)
Instructions

Place shrimp in medium size bowl.
Peel ginger root and mince finely. Sprinkle over the shrimp.
Peel and mince the garlic and sprinkle over the shrimp.
Zest the orange and lime over the shrimp, then juice both and add to the bowl.
Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly coat all shrimp.
Preheat grill to medium/high. Pour remaining marinate liquid into a small saucepan. Bring to a boil and simmer for at least five minutes.
After about ten minutes, place shrimp on skewers (I use reusable stainless steel ones)
Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with heated marinade during cooking if desired (this can also be used as a sauce and served with shrimp over rice).
Remove and serve immediately.
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Tom Kha Gai (Thai Coconut Soup) Recipe

Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with a coconut milk, chicken broth and a variety of vegetables and spices.

Tom Kha Gai

Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices.

I’ve ordered Tom Kha Gai from several different Thai restaurants and have loved it every time. To make this nourishing soup at home you’ll need to seek out a few uncommon ingredients from your local Asian market. Don’t let that discourage you from making this dish. It’s well worth the effort, I promise!

If you love Thai soups I highly recommend you check the book, Thai Soup Secret by my friend Craig Fear!

Thai Soup SecretThe Thai people have a well kept secret. For hundreds of years, they’ve known about the healing power of their traditional soups. Over the course of several trips to Thailand, Nutritional Therapist Craig Fear, realized there were so many simple, delicious and healthy Thai soups that were unknown to most people in the West. He set about sampling, photographing, and collecting dozens of soup recipes that are easy re-create in western kitchens. The result is the Thai Soup Secret!

The Thai Soup Secret includes 40 recipes for medicinal broths, congees and authentic soups, all of which will help you progress towards a healthier life. Best of all, of the recipes are designed to be simple, without hours of preparation or long lists of hard to find ingredients.

Besides being geared towards health and wellness The Thai Soup Secret is also for anyone who just loves Thai food! If a trip to Thailand is not on your agenda anytime soon then this book will be your next best option for discovering the wonderful world of Thai soups!

SPECIAL COUPON: Use coupon code coconutmama25 for a 25% discount!

Order The Thai Soup Secret

 

Tom Kha Gai Recipe

Tom Kha Gai Recipe

This recipe is from the book, The Thai Soup Secret by Craig Fear.

Ingredients

Serves 1-2

  • 1-2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 stalks lemongrass, cut into ¼  inch slices
  • 1 inch piece of fresh Thai galangal, cut into ⅛ – ¼ inch slices
  • 8-10 kaffir lime leaves, ripped in half
  • 2-3 cooked or raw chicken thighs or breasts, cut into 1 inch pieces
  • 1-3 Thai bird’s eye chiles, sliced into rings
  • 1 medium onion, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 cup oyster, shiitake or straw mushrooms, coarsely chopped
  • Cooked jasmine rice for serving (optional)

Seasonings, to taste

  • Fish sauce
  • Fresh lime juice
  • Coconut sugar
  • Fresh cilantro, coarsely chopped
  • Scallions, finely chopped

Directions

  1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
  2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
  3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
  4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
  5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
  6. Serve with a side of jasmine rice, optional.

 

Tom Kha Gai (Thai Coconut Soup) Recipe

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Author: Tiffany
Serves: 2 Servings
Ingredients
  • 1-2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 stalks lemongrass, cut into ¼ inch slices
  • 1 inch piece of fresh Thai galangal, cut into ⅛ – ¼ inch slices
  • 8-10 kaffir lime leaves, ripped in half
  • 2-3 cooked or raw chicken thighs or breasts, cut into 1 inch pieces
  • 1-3 Thai bird’s eye chiles, sliced into rings
  • 1 medium onion, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 cup oyster, shiitake or straw mushrooms, coarsely chopped
  • Cooked jasmine rice for serving (optional)
Instructions
  1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
  2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
  3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
  4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
  5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
  6. Serve with a side of jasmine rice, optional.