Looking for new buddha bowl ideas? Look no further! I've got a Moroccan inspired bowl ready for you plus a couple different ways you can play with the base recipe to make it your own.

What is a buddha bowl?

You may have heard this term before but have wondered what does it really mean? There are a few definitions but overall it is a vegetarian based bowl made up of multiple components; a protein, some greens, other vegetable combinations, and a delicious dressing.

Are buddha bowls hot or cold?

Either! I've had them both ways and I don't think there's really a wrong way to eat them. I've most commonly found them at about room temperature so all of the components don't need to be one way or the other. But I enjoy it better when things are warm – personal preference!

In this buddha bowl I've left off any lettuce greens. You could certainly add something like a baby spinach or even cooked swiss chard. It's just not my favorite things to eat. That's what makes these so great – they're totally customizable to what you want!

Can you make buddha bowls in advance?

Yes! These are an amazing dish to do as a meal prep option. I don't usually combine all the ingredients in mine but make each of the components and store them separately. That way they stay fresh a little longer. I also prefer to cook the grain part fresh – it just doesn't hold up as well in the fridge. This is also a great use of little odds and ends you might have. In the notes of the recipe I shared a couple more Moroccan dishes that would work well in the bowl.

I have to be honest with you before I share this smoothie bowl recipe; I don't really like yogurt, nor do I like smoothies or fruit juice for that matter. I can't say exactly why it is but it's just not something I've ever liked. Then one weekend we went to Gaia, a vegetarian restaurant in Marrakech and had their brunch that included a smoothie bowl.

Fair enough, I decided I'd be a good millennial and give it a shot. I actually really liked it. So, I guess you have to keep trying things until you discover a way that makes it work for you.

I love the idea of these bowls for a party or just a breakfast bar for kids. You make the base and then let everyone top theirs how they want. Half the fun of a smoothie bowl is decorating the top – we eat with our eyes before we even take a bite! Get creative and make your bowl a beauty!

What's the difference between a smoothie and smoothie bowl?

The difference between a regular old smoothie and a smoothie bowl base is the consistency. While smoothies are drinkable with a straw and pretty easy to master, smoothie bowls require a little more finesse to get a thick enough consistency to hold toppings and at with a spoon!

How do you make a smoothie bowl thick?

There are a few key things to keep in mind to make a smoothie bowl thick. You need a thickening agent; think greek yogurt, nut butters, or even tofu. It's also best to use frozen fruit, not only does this help keep it thick but lends to a creamier texture. Adding in greens like kale or spinach can also help bulk it up.

The key to a thick smoothie bowl is to use ice cold frozen base ingredients (bananas are a go-to to make them super creamy) and to blend slowly, not adding any more liquid than absolutely necessary.

Use the blender’s tamper, a wooden spoon, or spatula to gently press ingredients down (while blender is off) to help blend -eventually it will blend together into a thick creamy smoothie the consistency of frozen custard.

These cookies are really typical to find in Morocco and I've found they're either something you like or you don't like. Ghriba are a dry cookie, ideal for dunking in a coffee or drinking alongside tea. But, they have a sandy texture that some people just don't like.

I never made authentic ghriba because MarocBaba couldn't eat them (he has celiac disease) so instead I made a few different kinds of ghriba that were similar to the real deal but were all gluten free.

• Vanilla Lemon Ghriba
• Pistachio Rosewater Ghriba
• Sesame Ginger Ghriba

They are not difficult to make, however in Morocco they're made on an inverted half-circle pan. The cookies sort of melt over the circles to form a small indent on the bottom side. You don't have to have this pan but it does help make the shapes. If you can't get to Morocco to get one, I found this pan that should also do the trick though you'll need to make your cookies a bit smaller to fit.

I asked my sister in law if we could make these cookies using a mixer and she insists they need to be kneaded by hand. But, feel free to experiment!

I have always had an obsession with bread and over the years exploring the numerous types of breads that exist in Morocco has been a fascinating thing.

While most people think of couscous or tajine as defining the Moroccan diet, I'd argue bread is what defines it. Unlike in much of the Middle Eastern world, rice barely plays a role in traditional Moroccan cooking. Flour was the carbohydrate of choice and there are dozens of ways it is used.

What kind of bread is eaten in Morocco?

What kind of bread isn't eaten in Morocco may be a better question. There are at least a dozen different types of breads that are made in Morocco and as I'm learning daily there are probably a dozen more yet to hear of.

Breads made with wheat flour are most common – and it's almost always semi-leavened. You won't find large puffy boules like in France. Nor would Moroccans eat with sandwich bread. Bread is solid and has a crust. Many Moroccans don't eat the inside of the bread, and prefer the outside only.

Types of Moroccan Bread

The most widely eaten is the round semi-flat loaves of bread often called just khobz. This can be made with white, wheat or a mixture of flours. Traditionally large rounds were made and brought to the community bakery however today many people bake their bread at home.

While round khobz loaves are most common on a day to day basis there are also other kinds of bread that are eaten for different times of day or occasions. Flat, laminated breads like msemmen for breakfast or snacks. Stuffed breads for a more filling dish.

Regionally there are variations in how breads are baked. In the High Atlas you might find it cooked on the side of a clay oven like tandoori bread. While in the Dades Valley it's baked on a small elevated tray inside a clay over with a small wood fire to cook the dough.

Why is Bread Important in Morocco?

Bread was the main food that sustained people in times of struggle. Even today you may not be able to afford much but most people can always afford a loaf of bread (a small round loaf costs $0.10-$0.20). It also was a way to make food go further.

Bread and mrqa (sauce) are the major components of tajine, the primary dish for many Moroccans. While visitors are often presented with more decadent dishes, the average Moroccan fills themselves with bread and the sauce of the tajine and then the vegetables and meat will be as an extra. What we might consider to be a serving for 2 people could likely feed many more.

Bread is so important in Morocco that you never throw it away. A separate bag is kept for bread and garbage, the bread is put in the bag and then it's fed to animals. It's considered sinful to mix it with garbage.

Bread also isn't eaten as a side to the meal – it's integral to the meal itself. Moroccans use bread as a utensil to scoop up the food. It's always interesting to see non-Moroccans eat tajines with a fork and knife, it just doesn't seem right somehow!

There's multiple Moroccan proverbs about bread but one of the most telling is “Manage with bread and salted butter until God brings something to eat with it.”

How to Make Moroccan Bread

Moroccan bread is made of very simple ingredients; flour, salt, yeast, and water. Sometimes sugar is added. Sometimes there are other spices mixed in or stuffed inside the bread.

The variety in breads come from different cooking techniques as well as different folding techniques. Certain breads are more common in various regions across the country.

Moroccan Bread Recipes

Traditional Round Khobz Bread

Some people might call this tagine bread. It's the most typical bread you'll see on a Moroccan table. Always round, aways brown and those dots on top are for the baking process. This bread was normally made in community ovens but today it's often made at home.

Gluten Free Moroccan Khobz

While not quite the same as bread made with wheat flour. This gluten-free Moroccan bread is pretty close to the real deal. As with most gluten free breads it requires less kneading and has a bit of a different texture when baked.

Batbout – Moroccan Pita Bread

If you don't have access to an oven then this Moroccan stovetop bread is the next best thing. The resting time of this bread is important. It is what helps create the fluffy pockets.

Msemmen, Batbout Bread

Combining batbout, stovetop bread with laminated msemmen bread, this is a delicious bread for tea time. With just a little bit of practice you will be turning these out in a flash.

Traditional Msemmen

Made for breakfast or afternoon teatime, msemmen is a favorite in Morocco. It isn't the easiest bread to make but once you get a hang of folding the layers you're on your way. It can be served many different ways such as with honey and butter.

Rghaif – Stuffed Moroccan Msemmen

A slightly different variation on regular msemmen, these are a type of Moroccan stuffed bread with ground beef and spices to create a savory snack. They're popular in the afternoons.

Moroccan Jewish Moufletta

Made for the holiday of Mimouna this bread is similar to msemmen but made slightly differently. It's easier to make thanks to it's single layers and retains a more chewy texture than msemmen.

Gluten Free Moroccan Harcha

Harcha is a type of stovetop bread that is similar to American cornbread (but also very different). The traditional recipe is made by mixing corn and wheat flour together but in this version of the recipe it's completely gluten free.

Rghaif Shema – Berber Pizza

This stuffed bread originates in the Sahara areas of Morocco and is sometimes called Berber pizza thanks to its filling. Ground beef, onions and spices are sandwiched in the bread before cooking to create a tasty treat.

Beghrir – 1000 Hole Pancakes

Moroccan pancakes are only cooked on one side which is what gives them this look of a lot of holes on the top with a smooth bottom. They're almost always eaten drizzled with melted butter and honey but you can choose whatever you'd like to mix and match.

Tigrifine – Moroccan Flat Bread

Tigrifine is a flatbread that is made similar to pizza crust or tortillas. It's baked on the stovetop vs. in the oven and is a very quick type of bread to make.

Sahara Sand Bread

Unless you're planning to bake bread in the desert a recipe won't help but if you're interested in how bread is baked IN the sand than this post will certainly be of interest!

Bread Baking in the Dades Valley

In the Dades Valley of Morocco bread is made in a small oven using twigs for the fire. It's a process that is tricky as you need to consistently turn the dough to make sure it cooks but doesn't burn.

Baking Tafernout in Imlil

Tafernout is by far my favorite type of Moroccan bread. It's cooked by slapping the dough on the sides of a hot clay oven – a lot like tandoori bread. But you need the special oven to make it work. A must try in Morocco!

It has taken me almost 15 years of being in a Moroccan family to be introduced to this Moroccan bread. I have been teaching one of my sister in laws how to make more international food; the things that my kids like. One of those items was tacos and we made homemade tortillas to go with them.

She immediately chimed up to say that there was a bread made by her husband's Amazigh family called tigrifine that was really similar. I have never seen bread in Morocco that was flat like a tortilla and actual bread. So into the kitchen we went and I saw it first hand.

This is an incredibly simple flatbread recipe – the “hardest” part is the kneading.

It truly is like a flour tortilla only larger and a bit more chewy. I like how quick it is to prepare and seems like it could be a fantastic camping recipe. If you don't have a lot of success with yeast breads, this might be one you could try.

Oh, and yes it absolutely would be a great pizza base!

Moroccans use a lot of different spices in food however rarely is food considered “spicy.” One of the signatures spices is ras al hanout. It isn't an everyday spice but it is unique to Morocco.

What is ras el hanout?

Literally translated ras al hanout means “head of the shop,” in Moroccan Arabic. (Ras = head and hanout = shop). The thing about this spice is that there isn't a single way to make it. It's uniqueness is that each spice shop has their own blend. Sometimes its the recipe that's been handed down in the family and other times it's their own creation.

Watching a shopkeeper mix this spice is something special itself. If you do come to Morocco and want to bring some home, I highly recommend asking them to blend it fresh just so you can see the process.

You also may want to keep in mind that this spice can be pricy because it's based on the use of a lot of different spices; some of which are expensive (for example if it uses saffron). You can buy pre-blended ras al hanout but if you want to try making your own it's a fun project too.

Recipes using Ras al Hanout

As mentioned this isn't an everyday ingredient and a little bit goes a long way. I think that it's too strong of a flavor to use with thing like fish dishes that are light. But when paired with a protein like lamb it works better.

Ras al Hanout Roasted Carrots

The addition of ras al hanout in these carrots brings them up from something everyday to something a little special.

How to clean a coffee grinder from spices

If you do use a coffee grinder to mix your spices, here's a helpful video on how to clean it to use for coffee again.