The Asian Buddha Bowl is a vibrant and flavorful blend of fresh Asian vegetables and quinoa, making it a perfect choice for a healthy lunch or dinner. Packed with plant-based protein and nutrients, this dish offers a balanced meal while remaining low in carbs.
Chinese eggplant and Bok Choy are two of my favorite vegetables and I make them quite often. Another recipe with these vegetables on my blog is SWEET & SPICY THAI and VEGGIE RAMEN SOUP. You may take a look if you are an Asian food and veggie lover.
Speaking of Asian veggies, I must not forget, Napa cabbage and Chinese broccoli. However, there is even more that I have not even tried yet. Well, I am planning to, I just have to do some research, so I know more about them. Even though I live in Canada, we are lucky to have available fruits and veggies from all parts of the World. I am always amazed, but at the same time clueless, when I walk into an Asian supermarket! This applies not only to produce but also, to mushrooms, noodles, and most of all spices!
However, I must say that my knowledge and cooking skills of Asian food have become much broader since I became vegan. This is mainly because Asian cuisine is primarily plant-based and flavorful without the need for any animal products. As you can see, this Asian Buddha Bowl is free of processed food, as well, yet delicious and high in protein.
Thank you so much for visiting and feel free to comment. Please watch the short video to help you with the process. I wish you a wonderful week.
ASIAN BUDDHA BOWL
Equipment
- 2 Frying pan
- 1 Tongs
- 1 Knife
Ingredients
- ¼ cup of quinoa follow the instructions on the packaging
- 1 Chinese eggplant cut into wedges
- 1 Shanghai Bok Choy
- ½ cup edamame
- Scallions
- Microgreens optional
- 2 tbsp avocado oil for frying or oil of your choice
- Pink salt to taste
- Garlic powder to taste
- 1 tbsp low sodium tamari
- 1 tbsp maple syrup
- Sesame seeds
- 1 tsp sesame seed oil for the quinoa
- DRESSING
- 2 tbsp low sodium Tamari
- 2 tbsp maple syrup
- Juice from ½ lime
- 1 tsp garlic powder
- ½ tsp ginger powder or grated
- ½ tbsp of hot chili sauce optional
- Mix all well.
Instructions
- Make a sauce by mixing Tamari with maple syrup. You may add little bit of garlic powder if you like.
- Toss all the eggplant wedges on heated oil and add the sauce.
- Sauté for about 30 seconds on each side on medium heat. When ready, sprinkle with sesame seeds.
- Trim the ends and cut the Bok choy in half.
- Sauté for about 30seconds on heated oil. First the cut side down, then flip over, add salt with garlic powder and ½ cup of water.
- Cover with lid, reduce the heat and steam for 2 to 3 minutes.
- Cook the edamame in 1 cup of water also for abut 2 to 3 minutes. Drain the water and set aside.
- Mix quinoa with sesame seed oil.
- Arrange the bowl, top with scallions and serve with microgreens and other veggies of your choice. I added some radishes. Drizzle with dressing.
