Hearty and delicious Vegan Buddha bowl with rice, chickpeas, bok choy and a creamy, spicy sriracha sauce.
We are starting a new week of blogging marathon today and I am doing a very interesting theme this week. Valli wanted us to explore adapted cuisines in a different country’. So for the first day I made this Vegan Buddha bowl. This is a version of the popular Chinese restaurant dish called Buddha’s delight.Usually every country has its own version of other country cuisines — recipes are adapted to suit the local tastes. For example the Chinese dishes found in India or the US and entirely different from traditional Chinese dishes. Indo Chinese happens to be my husbands favorite cuisine and my favorite is American Chinese 🙂
I remember the first time I had Buddha’s delight, this was years ago when vegetarian food in US was still alien. I had very limited options in Chinese restaurants. Buddha’s delight, which was basically steamed veggies with a bit of soy sauce, was one of them. Vegetarian food has come a looong way in the years since and there are many more options these days even in smaller restaurants. Buddha’s bowl is one of the more recent adaptation of Buddha’s bowl. It is a meal in a bowl with rice, protein and veggies. I added chickpeas as my protein, but tofu, tempeh or other beans would also work. My favorite part of this dish is the spicy Sriracha sauce. It is creamy, spicy and adds a lot of to the whole dish. This sauce is so yummy that I would make extra sauce and add it to just about any dish. Use whatever veggie you have on hand or like to make this dish and enjoy!!