I don’t know how Buddha bowls are defined, but it’s fun to say. I associate them with a jumble of simple, healthy whole foods. So here was tonight’s improvised Buddha plate:

• cauliflower roasted on parchment paper with salt at 425F
• extra firm tofu drained and chopped into small cubes, roasted on parchment paper with salt at 425F
• black beans roasted as above
• kale added to the roasting pan toward the end
• topped with last night’s leftover split pea/lentil/broccoli soup