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  • Writer's pictureSusie Csorsz Brown

Broccoli Buddha Bowl

Updated: May 19, 2020

The amazing thing about the internet (okay, one of) is the plethora of fantastic websites out there featuring super yummy recipes. This is my take on one I found that my kids love love love, and is a great addition to your Meatless Monday repertoire. Not only is it quick and easy, but most of the ingredients are probably already in your kitchen right now! Enjoy!

Any remaining Broccoli pesto is really tasty with roasted veggies, on eggs, or even just eaten with a spoon. Really, it’s that yummy.

Broccoli Buddha Bowl

4-6 servings


- 3 cups cooked faro (or any grain or pasta you prefer; I just like the chewiness of faro and my boys prefer this with spaghetti) - 6 cups raw broccoli, cut into small florets and stems - 1 heaping tablespoon green curry paste - 1 medium garlic clove - 2/3 cup sliced or slivered almonds, toasted (or use 1/2 cup almond butter for the sauce, and the toasted nuts for the topping) - 2 big pinches salt - 2 tablespoons fresh lemon juice or red wine vinegar - 2/3 cup coconut milk (full-fat or light; full-fat with result in a creamier pesto)

-1 cup packed cilantro (stems AND leaves)

-salt and pepper to taste - Optional toppings: salad greens, sriracha,, sliced avocado


1. Heat the grain/pasta/etc and set aside.

2. Cook the broccoli in a large pot of simmering salted water. Cover and cook for two minutes(you want it still quite al dente). Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

3. To make the broccoli pesto puree two cups of the cooked broccoli, curry paste, garlic, 1/2 cup of the almonds (or almond butter), salt, lemon juice, coconut milk and cilantro in a food processor. Pulse until smooth.

4. To serve, heap the desired amount of grains in your bowl, and top with some of the remaining broccoli. Add a scoop of the broccoli pesto, toasted almonds and any other toppings you are including. Salad greens, slices of avocado, sriracha are all great additions.

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