Busy Mom Meals: Buddha Bowl

My mom is visiting for most of this month, and I'm loving the extra set of hands in the kitchen. I forget how much we enjoy cooking together. Last night, I got home from work and had no idea what I was gonna make for dinner. I added some brown basmati rice and water to my imitation Instant Pot (it was free from work, so YAY!), set the timer, and took the dogs for a walk. I figured I'd decide what to have with it when I returned. My fridge is jam-packed right now with Mom being here. SO many fruits and veggies, you guys! There's a reason I'm the way I am, and it's abundantly apparent when we go grocery shopping together. 

When the dogs and I returned from our quick jaunt around the complex, Mom and Char were waiting for us with growling tummies. Charlotte declared that she was starving and would never make it to dinner. "I just can't wait any longer, mommy." So, she got a small bowl of organic granola to prevent her imminent death from starvation, and the grown ups went to work. Mom suggested Buddha bowls, and we went for it. If you're not familiar with the term, for us it means a bowl layered with a grain, veggies, a protein, and a delicious sauce to bring it all together. It's filling, nutritious, and the possibilities for flavors are endless.  

We ended up making a pretty tasty dinner. Mom sautéed the veggies while I made the sauce and heated the beans. The main bowl ingredients were super simple, but the sauce made it pop. I live by the theory that sauces make everything better, and I've got a small arsenal of them. Below, you'll find everything you need to make this delicious meal in about 30 minutes. It's perfect for working moms with super hungry kiddos who "just can't wait." 

CILANTRO SAUCED BUDDHA BOWL

serves 4 (ish)  

BOWL:

1 cup dry rice  (cooked according to package instructions)

1 can black beans

1 can pinto beans

3-4 drops liquid smoke (optional) 

1 zucchini, sliced into half-moon pieces about 1/2" thick

1 large onion, sliced

1 8oz package mushroom caps, sliced

salt and pepper to taste

Avocado slices (optional) 

In a sauce pan, heat beans with water from can and liquid smoke over medium high until the most of the liquid boils away as beans are super soft. (You can just use them straight out of the can, but they're a little too firm for my taste.) 

Heat a sauté pan over medium-high, adding a small about of oil as desired. Once hot, sauté the veggies until they begin to brown, 10-15 minutes was about how long ours requires. Season with salt and pepper.

CILANTRO SAUCE:  

1 bunch fresh cilantro

2 lemons (or lines), juiced

3 tbsp hemp seeds (or cashews) 

1/2 cup water

1 tsp agave or maple syrup

1/2 tsp sea salt   

Blend all ingredients on high until smooth. Use more or less water depending on desired consistency.  

ASSEMBLY: 

Layer rice, beans, and veggies in a bowl and smother with as much sauce as you'd like. top with chopped nuts or slices of avocado, and dig in.