Your whole food, plant-based life.

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. 

  • Buddha Bowl


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. 


Fresh Raw Bouillon

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.


Raw Cauliflower Rice

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)


Share Via
Share on Pinterest
Share with your friends



  1. 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

  2. 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,

    • Susan wrote on November 24, 2014

      Thank you for your wonderful comment, Elizabeth!

  3. 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

  4. 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!

  5. 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.


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>