Wholesome rainbow bowl

Wholesome rainbow bowl

A lot buddha bowls involve quite a bit of prep and cooking. My version is that I have for you is much easier. It’s basically a whatever veggies are in the fridge, pimped up with a few spices and combined with a nourishing grain. I’ll list you all the ingredients I used but of course if you would like to switch one of them that’s totally fine too since there is no rule about how to do a buddha bowl. Add what you like, and get creative. To keep your bowl balanced, keep in mind to use lean protein, complex carbs, and healthy fats.

You’ll need (for 2 big bowls):

  • 2 handfuls of leavy greens (for example baby spinach)
  • 1 large sweet potato
  • 1/2 broccoli
  • 200 gr smoked tofu
  • 200 gr mushrooms
  • 2 shallots
  • 1 clove of garlic
  • 1 mango
  • 1 avocado
  • ½ cucumber
  • 1 teaspoon of sesame seeds
  • 1 tomato
  • 1 lime
  • ½ pomegranate
  • some fresh basil
  • pinch of cinnamon
  • 2 teaspoons of tahina
  • 5 tablespoons of soy sauce
  • 1 teaspoon of maple syrup
  • 1 teaspoon of coconut oil
  • ½ teaspoon of curcuma
  • Some salt

Preheat the oven at 220 degrees C. Chop up the sweet potato into pieces and cover it with 1 teaspoon of tahina, 1 teaspoon of coconut oil, a pinch of maple syrup, ½ teaspoon of curcuma and some salt (if you’re not salt free). Bake in the oven for 20-25 minutes until the pieces get golden and crunchy.

In the meanwhile heat some coconut oil in a pan and roast the chopped up garlic and shallots. After a few minutes add in the sliced mushrooms and some salt. Let simmer for another 5 min, then put aside.

Cook the broccoli in water or steam until firm to bite.

Take 2 large bowls and start filling them with all your ingredients. I suggest to start with some some leavy greens as a base and then top it with all the colourful stuff. Like this you come up with a really lovely looking rainbow bowl.

For the dressing combine 5 tablespoons of soy sauce, a pinch of maple syrup, 1 teaspoon of tahina and the juice of ½ lime in a bowl. Stir well. Drizzle the sauce over your bowls and squeeze some extra lemon juice over the avocado. Tip : Put some sesame seeds (roasted) over your avocado for extra flavour. Serve luke-warm or even cold as a salad.

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