This is an ode to my love for Buddha Bowls. They have become a staple for my family during this time at home. Why do I love them so much? There are a multitude of reasons. Some being:

• They really are a complete meal. You have all components of what is considered a whole meal in Ayurveda. Grains, healthy fats, minerals, vitamins, etc. 
• They are easy, easy, easy to prep and create, making this a truly go-to meal. 
• The variety and options are ENDLESS. I kid you not. I'm going to prove it right here to you. Keep reading. 

The components of a buddha bowl.
The Base. The base is going to be made up of some sort of grain. This is where I encourage you to have fun and be adventurous. I use all sorts of grains, such as:

• White Basmati Rice
• Quinoa
• Barley
• Farro
• Brown Rice 
• Amaranth
• Cous Cous
• OR some combination of 2. 

I place whatever grain in a rice cooker and it's read to go when I'm about to build. 

The Protein. I'm a vegetarian, so this one is definitely very important to make sure I get good amounts of protein. What I've used so far:

• Kidney Beans
• Black Eyed Peas
• Tofu (stir-fried or baked)
• Chickpeas
• Red Lentils 
• Black Beans 

Again, I place them in my instant pot with a little bit of water and cook. I only season them with salt and pepper--sometimes a little garlic. But I don't get crazy here. 

​Sautéed Veggies. A portion of my veggies I sauté. Generally, this is where I incorporate my leafy greens (chard, kale, spinach, beet greens, dandelion greens...you get the picture), onions, cabbages, green beans, etc. Things that sauté well. I just want to make a point here that the combination of veggies does. not. matter. Your seasoning will bring it all together. Trust me on this one. My method is pretty simple. Warm some oil in a pan (my go-to lately has been sunflower or avocado). Cook onions and garlic first i you're incorporating them. Crunch veggies go next--such as your cabbages, green beans, asparagus. Leafy greens are the last part to get incorporated, because they take the least amount of time to cook. The key here is to not overcook your veggies. You will notice a point in time where the colors of your veggies become this beautiful bright, vivid, vibrant color. Stop here. Turn the stove off. Add in your seasonings. Harissa, Curry, Garlic, Adobo...whatever is speaking to you that day. 

Roasted Veggies. The next component is some sort of roasted veggies. Think chunky and starchy. Potatoes, carrots, sweet potatoes, zucchini, broccoli, cauliflower. This part is simple. Coat with oil. Salt and pepper only. If you're going for Asian flavors, use Soy Sauce or Tamari. Other than that, nothing else. Roast on 350 until the veggies are cooked and still have a little crunch to them. 

Raw Ingredients. This is the fun part. The toppings. Think seeds, nuts, microgreens, sprouts, avocado, beets, etc. 

The Sauce. This is where the flavor comes together. Toss in your favorite sauce, dressing, salsa, etc. Sriracha, Hoisin Sauce, a vinaigrette, whatever you are feeling that day. I recommend tying in the flavors. If your dish is Asian-inspired, go for a peanut sauce. Middle-Eastern? Tahini-based. Mexican? Maybe an avocado lime situation. You get the picture. You can search "buddha bowl sauce" and get about a million hits. You can't go wrong. 

Building your bowl. This is the fun part. You're going to layer things in. Start with the base, the grain. Then add in protein, both veggies, toppings, and drizzle over the top your sauce and maybe some olive oil for extra smoothness. I always like some cracked black pepper at the very end. Don't ask me why, but it really completes it for me. (A random side note--start with smaller portions. It is surprising how big your layering can get, and then all of a sudden you literally have a mountain of food that you will feel like you can never get through). 

THEN YOU DIG IN! Now do you see why this is the perfect meal? Prep ahead, and all it will take you the day of is 20 minutes max. 

I hope this inspired you to create and build your own bowls. I post a ton of my bowls on my instagram. Feel free to pop over and check them out! 

Happy cooking! 

Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of. 

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body. 

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen. 

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time! 

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like. 

Ingredients:

• 3 tbsp oil of your choice (I use avocado)
• 1 small onion, diced finely
• 1 small-medium size cinnamon stick
  
• 3-4 bay leaves
  
• 4 carrots (I used rainbow carrots), chopped
  
• 1 small leek, chopped
  
• 4 stalks worth of kale leaves, torn
  
• 1-2 cups portobello mushrooms, chopped 
  
• 3/4 cup wild rice 
  
• 4 cups vegetable stock
  
• 4 cups water 
  
• 1/4 cup almond milk
  
• 1 heaping tbsp ghee or organic butter
  
• Salt & pepper to taste
• Crushed red pepper (for a little kick)

Directions:

1. In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick. 
2. Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale. 
3. Pour in the vegetable stock, water, and then add in the rice. 
4. Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked. 
5. After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup. 
6. Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing. 

Enjoy this super yummy, simple, and extra nourishing meal.