Main DishThe Galley

Buddha Taco Bowl & Shells

Buddha Bowls are one of the hottest new trend in health-is eating. These bright coloured and elegantly arranged bowls are packed with healthy delectable grains, vegetables, and proteins, making them the perfect all-around meal. The best thing about bowls is they can be custom-built so  you can make them as healthy as you like!

This Taco Buddha Bowl is not only satisfying but also super delish! Simple to make and after a long day at work or for lunch!

Four steps to make taco bowls:

  1. Preheat the oven to 400 degrees. On a baking sheet, place the oven-safe cups or oven-safe jars upside down, evenly spacing them to make room for the tortillas to drape over the jars.
  2. Warm the tortillas up slightly in the microwave or a pan for about 30 seconds. The tortillas need to be soft and pliable to wrap around the jar. Rub a teaspoon or so of oil on the front and back of the tortilla. You can use your fingers to ensure you coat the entire surface of the tortilla. You don’t need a lot of oil, just enough to ensure the tortillas will bake and not stick to the jar or cup.
  3. Drape each tortilla over a cup or jar. Gently press the sides down over the jar a little. This will ensure the shells form in to a bowl shape.
  4. Bake the tortilla bowls for about 8-10 minutes. Check often, so they don’t burn. When the tortillas are nicely browned and crisp, remove the pan from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
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Taco Buddha Bowl

  • Author: Crystal Plant

Description

Buddha Bowls are one of the hottest new trend in health-is eating. These bright coloured and elegantly arranged bowls are packed with healthy delectable grains, vegetables, and proteins, making them the perfect all-around meal. The best thing about bowls is they can be custom-built so  you can make them as healthy as you like!


Ingredients

Scale
  • 1 lb. ground beef (or ground round to make vegetarian)
  • 1 1/2 tbsp chili powder
  • ½ tsp cumin
  • 1 tsp garlic powder
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 cup brown rice
  • ½ cup hummus
  • 2 cups kale
  • ½ cup diced tomatoes
  • 1 avocado
  • 1 tsp lime juice
  • Cilantro

Instructions

Bake the shells. You can either use a bowl or jar.

1. Heat up a skillet and brown the ground beef. Add chili powder, cumin, garlic powder, paprika and salt and pepper to taste.

2. Cook the rice as directed. Place rice in four separate bowls, top with ground beef mixture.

3. Roughly chop the kale and place on top of the beef.

4. Mash the avocado with lime juice, cilantro and salt, and pepper, place in the bowl.

5. Top everything with salsa and diced tomatoes. Enjoy!


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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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