About a dozen years ago, I learned how to make this Zesty Zen Harvest Buddha bowl at a Zen Buddhist Monastery in Crestone, Colorado.
I had just left active duty for the Reserve and moved with my active duty husband to Colorado – the perfect location to start over.
Advertised in the Colorado Springs Gazette was a writing and cooking retreat. I read that and I was in!
The head chef was of course a Buddhist monk and he brought us all in to learn a zen way of cutting, chopping, sautéing and eating. His rice bowl is the inspiration for this dish.
Chocked full of whatever vegetables you have on hand plus some rice and beans with a little juice, it’s just divine!
The Zesty Harvest Bowl is definitely an “I need something bright, clean, and ridiculously fresh” – for the kind of day when you want food that energizes and makes your plate look like a confetti party.
For me, bowls are the best weeknight hero. Scoop, chop, drizzle, done. But when you layer warm rice, crisp veggies, juicy tomatoes, hearty black beans, and a citrusy vinaigrette that wakes up the senses? That’s when a bowl becomes a moment.
This one is plant-based, oil-free, budget-friendly, meal-prep-approved, and perfect for busy families, or anyone rebooting their plant-based routine with sunshine and simplicity.
Nutrition Highlights
- High fiber from beans + veggies
- Vitamin C boost from peppers, tomatoes, and citrus
- Potassium-rich from beans and tomatoes
Pro Tips
- Meal Prep: Store the chopped veggies separately from the dressing to keep everything crisp.
- Want a grain swap? Try quinoa, farro, or wild rice.
- Serve as a salad base with the dressing on the side.
🌻Last Words
This bowl reminds me how simple, nourishing food can still burst with flavor and color. It’s sunshine in every bite—exactly what our plates (and days) need.
Zesty Zen Harvest Bowl
Ingredients
Method
- Cook your rice according to package instructions. Fluff and let cool slightly.
- Dice all six veggies into small, bite-friendly pieces. The smaller the chop, the better the mix.
- Drain and rinse the black beans, then add them to a large mixing bowl with your chopped veggies.
- In a small jar or bowl, shake or whisk the orange juice, lemon juice, vinegar, garlic powder, cumin, salt, and pepper. Taste and adjust—make it as bright as you like.
- Spoon rice into each bowl. Top with the veggie-bean mixture, drizzle generously with the citrus vinaigrette, and finish with cilantro.
- This can be eaten warm, room-temp, or cold. It’s even better the next day after the flavors marry.