I too tend to just mix and match my own Buddha bowls, though I have looked at recipes for inspiration and ideas. I love millet as a base because it soaks in flavors so well and gives a nice chewy texture. For a lighter fluffier grain I use couscous. I used to love quinoa but developed an intolerance to it (severe stomach cramps).
For millet, I like to add steamed/sauteed cauliflower, carrot, diced potato or butternut squash, onion, collard green strips, unsweetened shredded coconut, and coconut milk along with spices like curry, garam masala, ginger, cinammon, garlic.
With couscous, I like chickpeas, mandarin orange or clementine slices and the juice from them, fresh steamed green beans or kale, cardemom.
I saw recently in a vegan magazine (can't remember which one but I think it was VegNews) breakfast bowls and they were so beautiful! Full of new ideas! I liked the amaranth one with maple syrup, cranberries and some other stuff. I never think to use amaranth. I haven't had it in years.
I have discovered so many new grains in the years I have been vegan. Buckwheat groats, oat groats, bulgur wheat, millet, amaranth, teff. Thankfully some of them are becoming easier to find in mainstream groceries, though oddly finding millet is near impossible outside of the bulk section of my Whole Foods Coop unless ordering it online.
In the end, only kindness matters. - Jewel
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