I knew very little about Somalia until I met basbaas — a vibrant Somali hot sauce served alongside meals as a condiment. It’s versatile, bright, and surprisingly addictive. In this post I use basbaas to bring a bold, tangy kick to a basbaas Buddha bowl.
My friend Hawa introduced me to this delicious sauce, and I wish I had discovered it sooner. Much like how Sriracha became a pantry favorite in recent years, basbaas has the potential to become widely loved if more people get to try it. Hawa has been sharing Somali flavors here in the U.S., and her enthusiasm is contagious.
Hawa launched Basbaas, an artisan line of sauces, in 2014. Her offerings include varieties such as tamarind-date and coconut-cilantro chutney, both of which are incredibly versatile. I’ve enjoyed them on steamed vegetables, tacos, falafel, chips, quinoa — and of course on this Buddha bowl.
To share the joy of basbaas, Hawa and I made a short video showing how to assemble this Buddha bowl. The recipe is simple, dependable, and perfect for customizing to your taste. If you haven’t tried Somali cuisine yet, this is a great place to start.
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Vegan Basbaas Buddha Bowl
Ingredients
- 2 sweet potatoes, cubed and roasted (toss with 2 tbsp coconut oil & roast for 30 min at 400°)
- 1 head cauliflower, chopped and roasted (same as potatoes)
- 2 cups beans, any kind will work (canned or freshly cooked)
- 1 cup brown rice, cooked
- generous helpings of Basbaas sauces to taste
Instructions
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Assemble the bowl: combine roasted sweet potatoes, roasted cauliflower, cooked beans, and brown rice in a large bowl.
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Top generously with basbaas sauces to taste, toss lightly, and enjoy.
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