Buddha Bowl Recipes Using Apple Cider Vinegar Infusions

Try our Buddha Bowl recipes, they are a quick, fresh and tasty way to pack in your 5-a-day. And perfect for these hot, summer days!

Buddha Bowls are a fantastic source of nutrition and vitamins. The key to any satisfying Bowl is the dressing, it will harmoniously tie all your ingredients together. Use The Scottish Bee Company’s Apple Cider Vinegar Infusions, made with organic apple cider vinegar and fresh Scottish fruits, to create tantalising Buddha Bowl Dressings. Enjoy our Buddha Bowl ideas as a delicious lunch, meal prep or to mix up your mid-week dinner. 

 

Why do they call it a Buddha Bowl?

The Buddha Bowl is named after its round ‘Buddha belly’ appearance. They are sometimes referred to as hippie bowls, grain bowls and power bowls. Clearly showing that they are packed full of natural and raw goodness. 

What are the 5 key components of a Buddha Bowl?

The 5 key components contain whole grains, protein, vegetables, dressing and a sprinkling of nuts, seeds or herbs. 

Why are Buddha Bowls so good?

Think of Buddha Bowls as an upgraded salad as they provide a more balanced meal with the addition of whole grains and protein to your vegetables. Accompany this with our Apple Cider Vinegar Infusions and you have a flavourful and healthy combo!

Should a Buddha Bowl be hot or cold?

Buddha Bowls are traditionally served cold however they can be eaten either hot or cold. The idea around Buddha Bowls is that they can be assembled last minute with whatever ingredients you have to hand, so you can customise them exactly to your taste. The most important thing is you have a balanced meal that is healthy and tastes good. 

Here are some easy Buddha Bowl recipes tried and tested by us!

 

Veggie Buddha Bowl with Apple Cider Vinegar & Strawberry Dressing 

(serves 2)

Buddha Bowl:

• 100g quinoa
• 200g chickpeas
• 250g chantenay carrots
• 1 avocado
• 100g pickled red cabbage or shredded red cabbage 
• 30g rocket
• 1 tsp cumin seeds
• 2 tbsp toasted pumpkin seeds
• Few sprigs of coriander 

Buddha Bowl Dressing:

• 85g tahini
• 1 tsp white miso
• 1 tbsp Scottish Bee Company’s Blossom Honey
• 2 cloves garlic
• 1 tbsp Scottish Bee Company’s Apple Cider Vinegar Infused with Strawberries and Peppercorns
• Salt
• Water

Method:

1. Preheat the oven to 200ºC.
2. Crush the garlic cloves and mix the dressing ingredients together in a small bowl until silky smooth. Keep adding water until you reach your desired consistency.
3. Drain and rinse the chickpeas, peel the carrots, cut and destone the avocado leaving you with 2 halves.
4. Arrange the carrots and chickpeas onto a large baking tray, drizzle with olive oil and cumin seeds then mix until everything is evenly coated. Place into the oven to roast for 30 minutes or until the carrots are tender and the chickpeas are golden and crispy.
5. Cook the quinoa in a pot with 2 cups of water and bring to the boil. Once boiling, cook on a low heat for 10-20 minutes and split into 2 serving bowls.
6. Time to plate up your buddha bowl! Along with the quinoa, plate up the carrots, chickpeas, rocket, avocado, red cabbage and pumpkin seeds. Drizzle over the apple cider vinegar dressing and garnish with coriander. 

 

Chicken Buddha Bowl with Apple Cider Vinegar and Raspberry Dressing

(serves 2)

Buddha Bowl:

• 2 chicken breasts
• 150g brown rice
• 40g baby spinach
• 1 small sweet potato
• ½ broccoli head
• 1 bell pepper
• 1 avocado
• Handful of pine nuts

Buddha Bowl Dressing: 

• 5 tbsp olive oil
• 3 tbsp Scottish Bee Company’s Apple Cider Vinegar Infused with Raspberries and Thyme
• 1 tbsp fresh lemon juice
• 1 garlic clove
• ½ tbsp mayonnaise
• Salt and pepper to taste

 

Buddha Bowl Method:

1. Preheat the oven to 200ºC.
2. Dice the sweet potato into small pieces and chop off the broccoli florets. Season with olive oil, salt and pepper. Place the sweet potato onto a baking tray and cook in the oven first for 30-35 minutes. While this is cooking, place the broccoli in the oven for about 18 minutes.
3. Rinse the brown rice, add it to a pot with plenty of water and bring to the boil. Once boiling, reduce the heat and cook for 15-20 minutes or until it’s tender. 
4. While the rice is cooking, prepare the vegetables. Half the avocado and destone, then cut the avocado into cubes and scoop it out. Dice the bell pepper and wash the spinach.
5. Season the chicken breasts with salt and pepper.
6. Heat a large, wide-based pan with olive oil over a medium-high heat. Once hot, add the chicken breasts and cook for 3 minutes on each side. Add a splash of water to the pan and cover. Cook for a further 12-15 minutes until the chicken is thoroughly cooked. Cut the chicken into slices.
7. Combine all your dressing ingredients into a small bowl, crush a garlic clove into the bowl and whisk until smooth.
8. Time to plate up your masterpiece! Spoon the rice into your bowl, arrange the vegetables, place the chicken slices on top, drizzle the apple cider vinegar dressing and sprinkle some pine nuts.  

 

Japanese Tofu Buddha Bowl with Apple Cider Vinegar and Blackberry Dressing

(serves 2)  

Buddha Bowl:

• 200g tofu
• 150g quinoa and buckwheat mix
• 50g sweetcorn
• 50g edamame beans
• 120g pickled red cabbage or shredded red cabbage
• 5 radishes
• 1 carrot
• 12 cherry tomatoes
• Handful of salad leaves
• Sesame seeds to garnish

Tofu marinade:

• 1 tsp Scottish Bee Company’s Apple Cider Vinegar Infused with Blackberries and Sage
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp olive oil 

Buddha Bowl Dressing:

• 2 tbsp olive oil
• 1 tbsp Scottish Bee Company’s Apple Cider Vinegar Infused with Blackberries and Sage
• 1 tbsp soy sauce
• 1 tbsp miso paste
• 1 tsp Scottish Bee Company’s Blossom Honey

Buddha Bowl Method: 

1. Mix up the marinade in a bowl.
2. Chop the tofu and add to the marinade mix. Leave to marinade for at least 2 hours.
3. Once the tofu has been marinated for at least 2 hours, start cooking your quinoa and buckwheat mix. Add 2 cups of water to a pan and and bring to boil. Once boiling, reduce the heat and simmer on low heat for 20 minutes until fully cooked.
4. Prepare the vegetables; grate the carrot, thinly slice the radishes, chop the cherry tomatoes in half and wash the lettuce leaves.
5. Prepare the dressing ingredients and mix together until smooth.
6. Drizzle oil into a pan and fry the tofu until golden brown. 
7. Time to assemble your meal! Plate up the quinoa and buckwheat mix, scatter the fried tofu and serve up the vegetables in a bowl. Drizzle the apple cider vinegar dressing and garnish with sesame seeds.

 

Let us know which Buddha Bowl is your favourite! Shop our entire Apple Cider Vinegar Infusion range here. Or if you want to try all three, then try our Apple Cider Vinegar Infusion Collection here.