A name that sounds like a promise of elsewhere and roundness… And many of you have been seduced by its exotic, colorful andClean Eating side.
Bowl, who are you?
Did you say bouncy? It seems that its pretty name comes from the resemblance between the bowl and the generous belly of Buddha, but also between its vegetarian nature and the fact that this religion respects the living, hence its name Buddha bowl. The bowl is originally vegetarian, even vegan , and its principle is a joyful layering - a superposition of layers - or more precisely, a juxtaposition of healthy ingredients, again and again. Because it is indeed a question of variety, of minced meat, of beneficial association and almost of art!
Bowl, inside
Inside, raw, cooked , different textures so that the experience flatters the senses. To make a nice bowl, combine a variety of seasonal vegetables/fruits (carrots, cucumbers, radishes, fennel, salad, raw spinach, black radish, banana mango, pineapple, etc.), a legume (chickpeas, red or white beans), a cereal (quinoa, rice, buckwheat noodles) and seeds (sesame, flax, poppy, chia).
Instructions for making a bowl
Start by cutting all the vegetables and positioning your bowl. First place the cereal and the legume (about 1/3 of the bowl), then place the vegetables and fruits all around, separating each element into small groups so that it is very visual. Sprinkle everything with seeds (crushed hazelnuts, sprouted seeds, cashew nuts, or even seaweed, seeded pomegranate, etc.).
Poke bowl, the other bowl
The poke bowl is another version of this famous healthy dish. At the heart of the recipe: fish. When we look at the history of this dish, we can wonder if it is of Hawaiian or Japanese origin.
This is not surprising: the Japanese who left their country to work in the heart of the sugar plantations of the island of Hawaii (to the point of representing almost half of the population), strongly influenced the local cuisine. The poke bowl gave pride of place to fish, and in particular to tuna, seaweed, local herbs and rice. The fish, depending on the recipe, was marinated or not (poke, "diced", because the fish was cut... into cubes!). This dish was enjoyed almost everywhere, in the streets as well as in homes, as daily meals or as festive meals.
Today's Poke
No poke bowl without fish, that hasn't changed. If it originally consisted of red tuna or salmon, it is mainly the latter that is in the spotlight. Pay attention to its origin, prefer organic if possible. You can also find sea bream, shrimp, scallops. The protein variant also invites eggs, tofu, marinated meat in cubes or strips, to replace fish.
Never without the sauce!
And, good news, the sauce goes just as well with the vegetarian buddha bowl as with the poke bowl. Another good news is that the sauce acts as a marinade for the proteins in the poke bowl, so you kill two birds with one stone. The most classic sauce combines sesame oil, lemon (yellow or green), rice vinegar, salty or sweet soy sauce, garlic, powdered or freshly grated ginger. But around this base, anything goes! Add sesame seeds, garlic, chives or coriander, honey, teriyaki sauce, chili pepper, etc.
Social media star?
If you think you're bored making bowls, just browse social media and search for the # in question. More than 4 million posts with #bowl, more than 1 million for #pokebowl, 600,000 for #buddhabowl with an astronomical quantity of recipes, each more colorful and lively than the last. It's simple, summer and winter, it tickles our taste buds and never makes us feel guilty. Normal, it's THE clean dish among clean dishes .
