Salmon Buddha Bowl with Poblano Ranch dressing- kind of!
What actually is a Buddha bowl? We see this all the time but what makes it not Buddhu? A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables.
If it has any animal protein then technically it’s not a Buddha Bowl.
I get it. I do love this idea except sometimes I feel like adding fish, chicken, or even thin slices of meat.
The idea of filling your bowl with small portions of colorful veggies, greens, grains, and then adding a protein is so appealing. Getting small portions of everything insures that I will be satisfied, even when I don’t know what I want. Because having a “so called” Buddha Bowl will cover the flavor spectrum, making my tummy very happy.
For my bowl I went through my refrigerator, and pantry to see what I had that sounded appealing. Here’s what I found:
- raw salmon that I cooked
- black beans
- english peas
- roasted corn
Unfortunately when I cut into my freshly purchased avocado it was brown so I didn’t use it. I was not thrilled about that at all. My mango even though it felt ripe had a horrible flavor so left that out as well.
I still had plenty of ingredients to fill my bowl so started with a base of spinach, then filled small sections of each ingredient on top of the spinach. Finally I topped my “so called” Buddha Bowl with a dollop of my Roasted Poblano Ranch dressing. It was super tasty and healthy.
Of course you can create your own bowl with ingredients you have on hand or walk through the isles of your farmers market and purchase whatever looks appealing.
The Poblano Ranch dressing was an ideal topping in my opinion, lending a slight kick of heat to the dish without being too strong.
If you’re not a fan of Poblano’s then substitute whatever dressing suits you as well as ingredients.
I think you’ll like this and hope you give it a try. What are your favorite ingredients that you like putting into your Buddha Bowl?
Salmon Buddha Bowl with Poblano Ranch Dressing
- 4 - 6 oz. salmon filet
- 1 ear corn, oiled and grilled
- 1/3 can black beans, rinsed
- 1/4 cup English peas
- 1/2 avocado, sliced (mine was bad but definitely add if you can)
- 1/2 mango, sliced or cubed
- spinach, a handful or enough to fill the base of your bowl
- 1/3 English Cucumber, cubed
- 6 baby tomatoes, sliced
- 1/4 cup roasted or grilled poblano's (approximately 2), halved, seeded, & drizzled lightly with olive oil
- 1 clove garlic
- 5 oz. plain greek yogurt
- 2 Tbsp. Extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1/4 tsp. smoked paprika
- 3 Tbsp. fresh squeezed lime juice
- 1/4 cup cilantro
- salt & pepper to taste
- On a preheated grill cook salmon, corn, and poblano peppers approximately 8 minutes or to your liking. Set aside to cool.
- In a food processor add poblano's, garlic, greek yogurt, EVOO, vinegar, paprika, lime juice, and cilantro. Puree.
- Taste and add salt & pepper to your liking.
- In a deep single serving bowl add, spinach on the bottom. Top in sections, salmon (break up into chunks), black beans, peas, avocado, mango, cucumber, tomatoes
- Add a dollop of Poblano Ranch Dressing on top or serve on the side.
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