Mean Green Buddha Bowl
Serving up a Mean Green Buddha Bowl Recipe today with only 8 ingredients! This healthy vegetarian dish can be made vegan by omitting the egg on top.
In effort to start 2016 off on the right foot, I want to share an extremely healthy go-to dish I like to make my family on those crazy midweek nights I don’t have time to prepare a big meal, the Mean Green Buddha Bowl.
This simple veggie-based dinner bowl is:
- Packed with nutrients
- Low in fat and calories
- Dairy free
- Gluten free
- Can be easily made vegan
- And you don’t have to be a follower of Buddha or a health-nut to enjoy it. *wink*
(A Buddha Bowl is just a vegetarian meal in a bowl.)
Even if green isn’t your favorite color when it comes to food, you should give it a try!
You can get fancy with veggie bowls. Yet in the effort of simplifying life for 2016, I’ve kept this Mean Green Buddha Bowl down to just a handful of ingredients.
Here I’ve combined wilted swiss chard, steamed edamame, roasted broccoli, fresh sliced avocado, salsa verde, and cilantro into a easy green dish you can feel good about eating.
The salsa verde acts as the sauce for all the veggies, while the roasted broccoli offers an earthy charred quality.
Even though the color scheme in monotone, there’s a lot of contrast in flavor and texture in this bowl!
If you’re looking for a little extra protein in your veggie bowl, add a sunny side up egg on top. The warm runny yolks adds richness to the veggies. However, it’s great with a scrambled egg as well.
The avocado, edamame, and egg help keep you feeling full for hours.
So skip the salad, at least once or twice a week, and get your greens in a Mean Green Buddha Bowl!
Mean Green Buddha Bowl
- Preheat the oven to 450 degrees F. Spread the broccoli florets out on a rimmed baking sheet and drizzle with olive oil. Then salt and pepper liberally. Roast for 15-20 minutes until crusty around the edges.
- Meanwhile, pull the leaves off the Swiss chard and place them in a large pot. Add 1/4 cup water and salt and pepper liberally. Cover and turn on medium heat. Allow the swiss chard to wilt, stirring occasionally.
- Place the frozen edamame in a microwave-safe bowl. Cover with plastic wrap and microwave for 2-3 minutes, until warmed through.
- To Assemble: Divide the roasted broccoli, wilted swiss chard, and steamed edamame into four bowls keeping them in separate piles. Slice an avocado, then fan the avocado slices over the veggies in each bowl. Spoon salsa verde over each bowl and sprinkle with chopped cilantro. Then top with a warm fried egg, if desired.