Easy Buddha Bowl

Start by placing a bed of fresh colorful salad greens, like red romaine, baby spinach, baby kale, or radicchio, at the bottom of the bowl. Over that, add as many raw and/or steamed vegetables as you like. A variety of textures and flavors (crunchy, crisp, soft, bitter, etc.) makes every bite more interesting.



  1. Place a bed of fresh greens at the bottom of your bowl.
  2. Over the greens, place next to one other, just like friendly neighbors, the other vegetables, along with grains and beans.
  3. Garnish with your choice of fresh herbs, dried fruit, olives, diced dill pickles, raw nuts, etc.
  4. Top with a no-oil dressing such as salsa, flavored vinegar, fresh-squeezed citrus juice etc.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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