Fresh Bouillon and a Buddha Bowl
For a fully raw version, page down.
I love the concept of a “Buddha Bowl”. I also call it my “What I make for dinner when I don’t feel like making dinner” bowl. It is simple, nutritious, delicious and a great way to use what you have in the kitchen. There are also two recipes for raw staples included in this post, fresh bouillon and cauliflower rice.
I found myself in that mindset yesterday. I started a quick batch of quinoa made with fresh bouillon (recipe follows) and threw together this tasty bowl with not much effort at all. I love the fresh flavors and the idea of an entire meal in one bowl? Oh ya.
I have done a few things for you with this recipe. First, I am including a recipe for fresh veggie bouillon. I love the flavor that a good bouillon adds to a dish. But the thought of using something that has been sitting in a jar for who knows how long and is laden with sodium is not always ideal. Best answer? Make your own! You won’t believe how good this it.
Most vegetable bouillon jars or cubes, you will find a combination of celery, onions, garlic, and carrots. Some add leeks, and other ingredients. Most have insane levels of salt.
You can whip your own fresh bouillon up quickly. You can also control the amount of salt you put in. There are a few fresh bouillon recipes on-line but many have up to a cup of salt in them. I want healthy, not heart stopping. And I wanted to use ingredients that you will hopefully have in your kitchen.
Fresh bouillon is the key to adding a pop of flavor. You can store the bouillon in the fridge for a few days but I like to make a decent sized batch and freeze it. Use an ice cube tray and you can freeze and thaw in serving sizes.
This recipe as pictured contains cooked quinoa. It is a healthy, protein-filled grain that I love. If you want to make this recipe completely raw, substitute cauliflower rice for the quinoa. (Recipe included)
- 1 cup quinoa
- 1/4 cup fresh bouillon
- 2 cups water
- 1 avocado, cubed
- 2 ears fresh corn (Do not cook. Raw corn is delicious!)
- 1 cup cherry tomatoes, sliced in quarters(I used a heirloom blend)
- 1/4 cup chopped olives
- 5 sprigs cilantro, finely diced (Can substitute flat parsley)
- To make the quinoa: Place quinoa, bouillon and water in sauce pan. Stir to combine. Bring to boil, cover and reduce heat. Simmer for 15 minutes. Let rest for 10 minutes before serving.
- Remove corn from ears. Divide between two large bowls and add half of the quinoa, avocado, tomatoes and olives. Sprinkle with cilantro or parsley to each bowl. Top with a sprinkling of salt and pepper.
- To serve, toss ingredients together.
Makes about 1 1/2 cups
- 2 stalks celery
- 1 medium carrot
- 1/2 medium sweet onion
- 1/2 cup celery root
- 1/4 cup chopped shallot
- 1 leek
- 1/4 cup sun-dried tomatoes
- 1-2 tablespoons Bragg’s Liquid Aminos
- 3-4 tablespoons sea salt (use less if desired)
- Roughly chop all vegetables.
- Place all veggies in food processor and pulse until puréed.
- Stir in salt and Braggs. Place in jar or freeze in individual servings.
Makes 2 servings
- 1 head cauliflower
- 1/4 cup fresh bouillon
- Remove florets from cauliflower.
- Place in food processor and pulse until rice-like texture is achieved.
- Remove to bowl and stir in fresh bouillon
Ansel wrote on May 2, 2016
What kind of olives did you use? I couldn’t quite tell if they were black or kalamata or what? Thx!
kate wrote on October 2, 2015
This looks nice…..It does seem that 3-4 Tablespoons of salt is a lot in that Bouillon….and it does say use less if desired….but I was thinking this might be 3-4 TEASPOONS instead….maybe a typo. thanks.
Susan wrote on October 2, 2015
Hi, Kate, It isn’t a typo. You are only using 1/4 cup of the recipe for two servings. Bouillons are traditionally quite salty. And this recipe actually cuts the salt dramatically from a normal bouillon. You can cut it even more if you wish. Cheers!
Paul wrote on August 31, 2015
Gonna be a Lucky Man, who has a wife who is so adept with rawfooding… I have tried many of your designs for the
raw palate, and only wish my wife would be of the same interests… Life is hard when you have 4/5 of the family on the Standard American Diet ( SAD ) and 1/5 trying to be healthy . Best Wishes !!!
Terry wrote on July 22, 2015
was so disappointed when I read the quinoa was cooked! But, I will make this with soaked/sprouted quinoa or wheatberry or perhaps lentils to make this a RAW vegan dish. Looking forward to trying the cauliflower rice and bouillion recipes.
Susan wrote on August 15, 2015
Hi, Terry, We have many, many readers that are not 100% raw. So, I will be posting more transitional recipes and even some all cooked recipes. You can easily sprout the quinoa or use cauliflower rice. 🙂
Delma wrote on June 19, 2015
So is the Cauliflower rice cooked or served uncooked?
Susan wrote on June 19, 2015
Hi, Delma, The cauliflower rice is raw. Cheers!
Anna wrote on June 16, 2015
I’m so in love with these bowls full of godness!!! thanks for sharing looks delightful 😀
Susan wrote on June 17, 2015