Steak, Barley and Vegetable Buddha Bowl with Cashew Sauce

Buddha bowls are emerging as one of the top food trends this year.  They’re also known as hippie or macro bowls (mostly veggies), and are really easy to make at home. Buddha bowls are colorful bowls usually composed of vegetables, healthy whole grains and protein topped with a sauce or dressing.  

The folks at Epicurious have tracked down the origins of the Buddha bowl.  Legend has it that Buddha, the 6th century spiritual leader who traveled in search of enlightenment, wandered through the streets in the morning of whatever village he was visiting, carrying a big bowl. As he went past, locals would drop food in as their donation and he’d eventually eat whatever was in the bowl.  That’s good enough for me!

I love the endless combinations of Buddha bowls and similar to my recent Asian Glazed Salmon Bowls, this bowl boasts high protein from the steak, but is balanced by high fiber from vegetables of all color, the hull-less barley (a variety that is particularly chewy) and a killer cashew sauce that’s full of healthy fat and flavor!

Keep it colorful and simple by using what you have on hand.  If you don’t want to roast your veggies and overheat the kitchen, then grill them.  Experiment with cauliflower, zucchini, asparagus, bell peppers, mushrooms etc.  You can substitute pork, chicken or fish.  For toppings use salsas, Asian sauces, yogurt sauces, BBQ sauces or salad dressings.  Don’t forget to top with your favorite nut or crunchy topping.

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