#buildabowl

I have been obsessed with so-called “Buddha Bowls” for months now. These bowls, so named because their over-stuffed shape is reminiscent of the stereotypical Buddha belly, generally consist of a base of whole grains, a protein, a huge pile of veggies --cooked and/or raw-- and a sauce of some type. They’re great because they’re versatile, balance exciting flavor combinations with (usually) simple cooking methods, and are full of nutrients due to their emphasis on whole grains and veggies. So naturally, when I saw this cookbook available for review, I had to have it! And let me tell you, it did not disappoint. 

Author Nicki Sizemore not only offers recipes for every meal of the day and covering 7 categories including fruit, eggs, and seafood as well as poultry and red meat options, she also introduces the reader to several different kinds of whole grains that can be used as the base of the bowls. Some, like wild rice, are familiar if not necessarily staples in every kitchen while others such as einkorn or buckwheat are less familiar (to me at least!) and offer not only a different flavor profile but new textures and even a different set of micronutrients to experience. Sizemore not only offers instructions on how to cook each grain, but also a brief history or origin as well as a flavor profile and ideas for what kind of bowl would best fit with each. 

The recipes offer a wide range of flavors and textures and can be made to fit a variety of diets. I am a lacto-ovo vegetarian, myself, and found plenty of recipes to meet my requirements and tastes. There are gluten free grain options, and plenty of recipes that are or can easily be made vegan as well. And for the carnivores among us, well there are seafood, pork, chicken, turkey, beef, and lamb based dishes to choose from, too! From the autumnal Pumpkin Pie Rice Pudding to the Lox and Eggs with Chive Creme Fraiche, brunch is covered, and the Roasted Butternut Squash, Apple, and Goat Cheese Salad is perfect for a light lunch or would make a nice potluck dish. I have the Pork Banh Mi Bowls with Maple Sriracha Yogurt Sauce on the menu for my wife’s sake, and I’ll just substitute tofu for the pork for my own bowl. The first recipe I made from this book was the Roasted Sweet Potatoes and Brussels Sprouts with Eggs, which also uses the Maple Sriracha Yogurt and let me tell you, I’d eat that sauce on anything. SO GOOD. And my kiddo wouldn’t keep her sticky little hands out of the maple cinnamon pecans that go on top! Not that I can blame her, those things are like candy! 

Roasted Sweet Potatoes and Brussels Sprouts with Egg (not pictured) and Maple Sriracha Yogurt Sauce -- and the famous Maple Cinnamon Pecans! 

The great thing about these recipes is that despite the semi-long ingredient lists, they are relatively easy to swap out ingredients for what you have or what you like. Sure there is a nice combination of veggies listed for the Thai-Style Vegetable Curry, but it’s so easy to use whatever you have in your crisper drawer instead of the eggplant, sweet potato, broccoli, and green beans that are suggested. A few recipes suggest specific grains to use based on their particular flavor or texture, but ultimately you can use whatever you love or have to hand. Even the sauces can be mixed and matched according to your mood. 

The only critique I have of this book is that the ingredient lists can be daunting, especially for inexperienced or anxious cooks. I urge you to give it a try anyway, and either just stick to the simpler recipes, or pick just one recipe a month to experiment with until you have the confidence to follow your instincts on what you can skip or substitute and what you really need to find for a given recipe. 

Roasted Squash with Apple and Goat Cheese Salad (I added roasted beets for color!) I didn’t have any more pecans, so I made maple walnuts instead and I wasn’t even sad about it. 

The other thing I love about this book is how much of it can be done ahead. I went out to the bulk section at my local Winco and stocked up on several different kinds of grains, and I have at least 2 batches in my freezer in addition to the leftover squash and goat cheese salad in my fridge (I made it with oat groats and apples from the tree in my backyard. What a treat!). I have plans to cook up a few more batches of grains and put them in the freezer along with a couple of different sauces and protein options so I have most of a bowl ready to mix and match once the school term gets underway. That will leave me with only a few things to defrost and some veggies to saute or roast between me and a nice healthy, balanced dinner even in the middle of the week.