Vietnamese Buddha Bowl

A Buddha bowl is a an Asian-inspired meal, consisting of several small portions of different ingredients, served cold and laid out in a bowl. It typically includes a variety of colorful vegetables, which makes this full of antioxidants and pretty to look at.

Some recipes include vermicelli rice noodles, others use rice paper rolls. I like the latter because they are so easy. I share how to use them in the recipe below. You simply prep the rice paper rolls and lay them out. They are easy to eat and can be cut up to bite-size just like sushi. You can also pack them tight, which keeps all the ingredients inside.

Here’s one of my favourite Buddha Bowl recipe! 

(Adjust the portion for one or many people as needed.)

Ingredients

SALAD:

• 1 cup of beansprouts, washed and cleaned

• 1 cup of julienned baby carrots

• 1 cup of sliced purple cabbage

• 1 cup of zucchini, freshly grated

• 1 peeled red grapefruit

• 1 handful of fresh coriander leaves, washed

• 1 sliced cucumber

RICE PAPER ROLLS:

• Vietnamese rice paper, soak in water

• Place a mixture of veggies inside - carrots, cucumber, cabbage, beansprouts and mint and coriander leaves. Follow the instructions on the rice paper packet to roll them up and arrange them in the bowl.

DRESSING:

• ½  cup of virgin olive oil

• 1 clove of garlic

• 1 small bunch of coriander leaves (remove stems)

• salt to taste

• ** pulse it together until mixed well

Method

• Combine all the salad ingredients together and arrange them in a bowl.

• Follow the instructions on the rice paper packet to roll up rice paper rolls.

• Drizzle dressing over the salad.

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