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)
Susan's Buddha Bowl
Serves 2
Quinoa Bowl
- 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.
Fresh Bouillon
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.
Cauliflower Rice
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
Karine Abajian wrote on June 14, 2015
Just stumbled upon this recipe for fresh bouillon but I am allergic to carrots, love to make it, but what can I put instead of carrots, please let me know, thanks
Elizabeth wrote on November 23, 2014
Hi Susan, I’m doing a month of raw for the 2nd time, probably someday will be a raw foodie, but have 2 under-fives and a husband who are not on that path (yet)… So the months are my experiments for now. I have found your blog inspirational and your recipes are, I think, laying the groundwork in the back of my mind for the understanding that this lifestyle can be achieved within a family setting, when there is only one person interested. I just wanted to say thank-you for the time it must take you for sharing what you share, to let you know that even over here in Australia, your words have impact, and I visit your site regularly for ideas, motivation and positivity.
Kindest regards,
Elizabeth
Susan wrote on November 24, 2014
Thank you for your wonderful comment, Elizabeth!
Kathleen wrote on October 28, 2014
Thanks Susan, another wonderful dish, just finished it.
I will share your recipe with the young mothers at my church,
Who are all trying to prepare healthier meals for their families
Thanks again
Kathleen
Kari wrote on October 10, 2014
Hi Susan! I recently found your website and love the beautiful picture & recipes that sound amazing. I wasn’t sure how easy they would be, but I tried the Buddha Bowl with Fresh Bouillion. I found this really easy to make and I absolutely love all the flavors. It tasted just as good as I imagined it would. My taste buds thank you!
Patricia wrote on October 5, 2014
Susan, thank you for the wonderful recipes. I made the buddha bowl for dinner, having everything in my cupboards. It was really fabulous. I changed out the Braggs/Tamari for Coconut Aminos – just due to blood pressure issues (no salt). The buillion recipe, taste just like buillion – and so smart, made some froze some; will use in soups and other dishes! Next is the raw carrot zucchini cake. yum.