Buddha Bowl

Cooking 13. March 2025

Buddha Bowl

The current trend is for food in large bowls - Buddha bowls, rainbow bowls, poke bowls and the like. Berlin's cafés are full of them, but what's in the bowls? And why are they so popular? I tested it out for you and it's clear: Everyone gets their money's worth with this trend - perfect for meat lovers, vegetable junkies or even vegans. Because the bowl can be designed creatively and according to taste, true to the motto "whatever tastes good goes in". I particularly like the fact that you get a large, colorful portion that is easy to spoon up. My favorite combination belongs to the Buddha Bowls and the highlight is the roasted chickpeas. Try it out for yourself!

Preparation 20 minutes Preparation 15 minutes

100 g chicken breast
1 large sweet potato
1 avocado
100 g quinoa
100 g chickpeas
100 g spinach
Salt
Pepper
1 tbsp sesame seeds
1 handful of pine nuts

Preparation

Bring the water to the boil in a pan, season with salt and add the quinoa. Reduce the heat and simmer the contents over a medium heat for 15 minutes. Then remove the pan from the heat and leave to soak with the lid on.
Peel the sweet potato and cut into thin strips.
Cook the sweet potato strips and chickpeas in the air fryer (alternatively in a pan) until golden brown.
Cut the chicken breast into even strips and fry in the pan on both sides until cooked through. Tip: The chicken breast can also be ideally cooked on the barbecue to add delicious barbecue flavors.
Halve the avocado, remove the stone and cut both halves into a fan shape.
Wash the spinach, blanch briefly in salted water and leave to cool slightly.
Now arrange the individual ingredients in two bowls (as the name suggests: bowls) with the quinoa as the bottom base. Tip: Place the individual ingredients separately in the bowl so that you can immediately see what the bowl consists of.
Top with sesame seeds and pine nuts and enjoy!

The Buddha Bowl can vary in the list of ingredients – for example with ingredients such as edamame, broccoli and wild rice as a base. You can get creative here and use leftovers that you can find in the fridge. And as I still have tofu at home, I now prepare a vegetarian Buddha Bowl like this. Bon appétit!