Making Buddha Bowls Even More Nutritious



I love to come up with a healthful twist to a go-to recipe.  We made “Buddha bowls”, otherwise known as “macro bowls”, last night.  This is an easy and classic vegetable-based meal.  Recently, I made a large batch of beef bone broth using high-grade bones from Olsen Farms near Seattle.  I froze my broth in small containers to easily add to vegetables and sauces.  Cooking my pea vines in garlic and the broth packed a ton of flavor and nutrients.  My family loved it!  High in collagen, minerals, hyaluronic acid and a host of other nutrients, bone broth benefits our skin and joints, gut-lining and our immune system overall.  I encourage my patients to add it to their meals, whether to porridge in the morning, sautéed vegetables, soups, curries and stews.  It’s delicious smothered on a piece of whole-grain toast (my favorite is sprouted).


Assembling your bowl/plate:


Atop a bed of rice or quinoa, lay pea vines (sautéed in bone broth or oil and garlic), shimeji mushrooms (sautéed in butter and garlic), sliced cucumbers, broccoli (steamed for 8 minutes) and tomatoes.  Add lightly sautéed shrimp and tofu for protein.  Garnish with nutrient-dense cilantro or basil.  Add salt and pepper to taste. 


Peanut sauce:

½ cup creamy peanut butter

1 clove of garlic minced

1 T maple syrup

2 T Tamari

1 T fresh lime juice

3-4 T almond or cashew milk

¼ tsp red pepper flakes (optional)


Whisk or blend the above ingredients and drizzle over your bowl/plate

Clara Barnett ND, LAc

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