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.
- Steak, Barley and Vegetable Buddha Bowl with Cashew Sauce
- 1 cup sweet potatoes, peeled and diced
- 4–5 broccolini stalks, leaves trimmed
- 2 Tbsp olive oil, divided
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 pound sirloin or tri-tip steak
- 1 Tbsp steak seasoning (like Monterrey)
- 2 cups cooked unhulled barley (or quinoa for gluten-free)
- 1 cup shredded carrot
- 1 cup shredded cabbage
- 1/4 cup chopped cashews
- 1/4 cup cashew butter
- 1/4 cup full-fat canned coconut milk
- 1/4 cup coconut aminos or reduced-sodium soy sauce
- 1 Tbsp red curry paste
- Preheat oven to 400 degrees F.
- Place sweet potatoes and broccolini on a baking sheet. Coat evenly with 1 Tbsp oil and season with salt and pepper. Bake for 15-20 minutes or until potatoes are soft. (Broccolini may cook faster, so check for doneness at 10 minutes.)
- Meanwhile season steaks with steak seasoning. Add remaining 1 Tbsp oil to a medium grill pan or skillet and place over medium high heat. Add steaks and cook evenly on both sides until desired color is achieved, about 8-10 minutes. Let sit 5 minutes before slicing into thin slices.
- Spoon cooked barley into serving bowl or divide between 4 separate bowls. Arrange roasted sweet potatoes, broccolini, sliced steak, carrots and cabbage on top of the barley.
- For the Cashew Sauce: Combine cashew butter, coconut milk, coconut aminos and curry paste in a small bowl; whisk to combine.
- Top Buddha bowls with cashew sauce and chopped cashews .