Before I go any further, let me just get this out there. I know, calling this a Buddha bowl is probably screaming that I’m jumping on a trend, which I usually say I don’t do, but if that bothers you just hear me out. Before you start rolling your eyes, think of it this way: it’s colorful, healthy, super easy and quick to make (especially as you can make the rice up ahead of time to use over a couple days). And there’s a tasty dressing that you can spice up a bit, if you like. Sound better? Good. And for those of you who already like the idea of a Buddha bowl then here’s your next idea.
I made this largely as I had some crab leftover from making the hot phyllo crab cups that I shared recently. It wasn’t enough for our favorite crab pasta, so I had to think of something else. As I was thinking about ways to use up a relatively small amount of crab meat, I came up with this. I have to say this was such a great discovery. One of the best things about this crab rice Buddha bowl is that it’s so easy to make, but it’s also got a lovely mix of textures and flavors. And, of course, it’s really colorful and healthy.
What is a Buddha bowl?
In case you’re not familiar, Buddha bowls are typically served in wide bowls and so the name comes from them being like a big round Buddha belly of goodness. They go by many other names as well, but the principle is generally the same. They’re made up of some kind of grain (rice or quinoa are common), some greens, a protein, a tasty dressing and then whatever else you fancy. A bit of crunch or some sweetness are all fair game. This means they’re open to lots of possibilities, and that’s part of what I like about the idea.
How it’s made
I know I haven’t quite gone traditional with my bowl, but otherwise this has all the best parts of the Buddha bowl idea. You simply cook the rice, which as I say can be done ahead in larger batches, prepare the vegetables, mix the dressing and put it all together. I made use of my spiralizer to shred up the raw veggies I added, but you can also just coarsely grate them. The dressing is a simple soy-citrus mix that you can spice up or down to taste. It works really well with the crab, and everything else.
Color, crunch, flavor and fun. This crab rice Buddha bowl is a delicious, easy and healthy mix that’s perfect for lunch. I had been thinking about ideas along this line before, but this definitely has me inspired to make more. Lunch is definitely going to be more interesting in the near future. What mix shall I go for next?
Rainbow crab rice Buddha bowl
- 1/2 cup wild rice blend 90g, or brown rice/wild rice as you prefer
- 1/2 cup watermelon radish 20g approx, spiralized or shredded
- 1/2 cup carrot 20g approx, spiralized or shredded
- 1/2 cup beets 20g approx, spiralized or shredded
- 2 handfuls spinach
- 5 tbsp crab meat approx, 1/2 a small can
- 2 tbsp orange juice
- 2 tbsp soy sauce
- 1/2 tsp sriracha or to taste
- 2 tsp honey
- Cook the rice according to packet instructions. Note - you can do this ahead of time, in larger batches as suits, and then keep refrigerated until needed. You can serve either warm or room temperature, it works either way.
- Prepare the spiralized (or coarsely grated) vegetables, then start putting together your bowl with the rice, vegetables, spinach and crab.
- Mix together the orange juice, soy sauce, sriracha and honey for the dressing until well mixed (the honey will need to dissolve) then pour over the bowl and enjoy.