Buddha Bowls

Buddha bowls are by far my favorite meals. You may not have heard the term "Buddha bowl," but I'm sure you know the concept: it's an entire meal in a rice-based bowl. I have a ton of different ways to make these bowls, but the basic ingredients are the same: brown rice, roasted veggies, roasted protein (I usually use tofu, but chickpeas, tempeh, or beans would work as well), and a well-crafted sauce (my favorite is a homemade spicy peanut butter sauce, but I also like goddess dressing - this is my favorite brand - or a teriyaki-based sauce). Let's jump into the recipe to make your own Buddha bowl.

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
for rice
Two (2) cups of brown rice
3 1/2 cups of water
Butter or salt for taste (not necessary)

for vegetables
At least one (1) cup of each type of vegetable that you'd like to roast, in bite-sized pieces
One (1) cup of protein, in bite-sized pieces
One (1) tablespoon of olive oil for each cup of vegetables/protein
Salt and pepper to taste

for sauce*
One (1) cup of peanut butter - you can choose either creamy or crunchy
1/2 tablespoon of soy sauce
Two (2) teaspoons of brown sugar
One (1) tablespoon of garlic chili sauce - this is my favorite brand
One (1) teaspoon of sesame oil
1/2 cup of water - how much water you add depends on how thick or thin you like the sauce, I usually add a little at a time
*Note: this is all to your taste, so play around with it. If you want it saltier, add more soy sauce, if you'd like it spicier, add more chili sauce or sriracha, etc.

for topping
not necessary, but here are some possibilities: edamame, crushed nuts, sriracha, scallions, etc.


Directions
Preheat your oven to 400F degrees.
Cook the rice in a rice maker, as directed. I used to not use a rice maker because I was a fool; you can try to stove-top cook rice, but trust me, a rice cooker is the best.
While the rice is cooking, chop all of your vegetables (my favorites are broccoli, cauliflower, butternut squash, mushrooms, and brussels sprouts) into bite-sized pieces.

Toss the veggies in olive oil and spread out (like, really spread them out!) on a foil-lined baking sheet.
Since you are roasting the veggies, it may be helpful to put them in at different times (I usually do squash first for 10-15 minutes and then broccoli/mushrooms/etc. afterward for another 10-15 minutes). This guide will help you figure out roasting time.
While you are roasting the veggies, prep your protein. If you need to cut tofu or tempeh into small pieces, or oil your chickpeas.
Toss your protein into the oven for 10-15 minutes, depending on how roasted you'd like them to be.

While everything is cooking, you'll have time to make the peanut butter sauce.
Put all of the sauce ingredients minus the water into a bowl. Use a spoon to mix. Slowly add the water, mix, and taste as you go. This is when you can add more of whatever ingredients you'd like.  
Slowly add water and mix until you get to the  consistency that you want.
After everything is done cooking, layer your bowl with rice at the bottom, then protein, sauce, and any toppings.
Enjoy!