"The most common question we get...how do you guys survive?"
La Vagabonde's Boaters Buddha Bowl Recipe
Embarking on any adventure whether it is sailing adventure aboard the open waters or hitting the road in a van is a dream for many, but when it comes to mealtime, the challenges of provisioning and preparing delicious, nutritious meals can sometimes make it feel like you’re navigating uncharted culinary territory. That’s where the La Vagabonde’s Boaters Buddha Bowl Recipe comes to the rescue, inspired by Elayna from Sailing La Vagabonde’s video “What we EAT on board”.
This yummy, healthy and customizable bowl is a celebration of fresh and wholesome ingredients, specially curated for life on the move. Whether you’re anchored behind a remote island or travelling by armchair, the Boaters Buddha Bowl provides a satisfying and balanced meal that’s as delightful to the palate as it is practical for provisioning.
In this recipe, we’ll guide you through perfecting your very own La Vagabonde Buddha Bowl, inspired by the culinary ingenuity of sailing enthusiasts. From the zesty grilled tofu to the vibrant assortment of vegetables, all tied together with a creamy Tahini-Lemon Dressing, this recipe is not only a delicious addition to your seafaring menu but also a testament to the resourcefulness of life on the water. So, hoist your culinary sails and embark on a culinary journey with the Boaters Buddha Bowl – a nourishing delight that perfectly complements the seafaring spirit.
Buddha Bowl Ingredients
For the Bowl:
- 1 cup rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, sliced
- 1 cup steamed broccoli florets
- 1 ripe avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup sliced black olives
- 1/4 cup chopped roasted almonds
For the Grilled Tofu:
- 1 block extra-firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Juice of 1 lime
For the Tahini-Lemon Dressing:
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
Grilled Tofu:
- Press the tofu to remove excess moisture. Slice it into thin rectangles or cubes.
- In a bowl, whisk together soy sauce, olive oil, minced garlic, grated ginger, and lime juice.
- Marinate the tofu slices in this mixture for at least 30 minutes, turning them occasionally to ensure even coating.
- Preheat a grill or grill pan over medium-high heat. Grill the tofu for about 2-3 minutes per side until it has grill marks and is heated through. Remove from heat.
Tahini-Lemon Dressing:
- In a small bowl, whisk together tahini, lemon juice, water, olive oil, honey or maple syrup, ground cumin, salt, and pepper. Adjust the thickness of the dressing by adding more water if needed.
Assembly:
- Cook rice according to instructions. Once cooked, let it cool slightly.
- Divide the cooked rice evenly into bowls as the base.
- Arrange the grilled tofu, chickpeas, cherry tomatoes, cucumber, red bell pepper, steamed broccoli, avocado, shredded carrots, and black olives in separate sections on top of the quinoa.
- Drizzle the Tahini-Lemon Dressing over the ingredients in each bowl.
- Garnish the bowls with chopped roasted almonds for added crunch.
- Serve immediately and enjoy your Boaters Buddha Bowl inspired by Sailing La Vagabonde!
Feel free to customize this buddha bowl recipe with your favourite ingredients or based on what’s available on your boat. It’s a hearty and nutritious meal that’s perfect for boaters and sailors looking for a delicious and healthy option while onboard.
Check out Elayna’s version in this episode on Sailing La Vagabonde’s YouTube channel here.
