What to do when you find yourself with a lot of leftovers in the fridge? You have a bit of this and a bit of that… But how to put everything together into one single dish? The answer is The Buddha Bowl!
I don’t know who came up with this idea but I think it’s genius, a bowl of goodness, totally effortless and with an inspiring name.
You have probably been making your own Buddha Bowls for ages without knowing it, but just giving them a title makes them seem a little fancier.
Writing a recipe for a Buddha Bowl might look ridiculous because the point is that you use your own leftovers and adapt the mix to your preferences but you can use mine as an inspiration or a starting point.
You can throw in whatever you have around, roasted pumpkin, sweet potato, chickpeas, dried cranberries, spring onions… There are endless combinations and it will make a perfect lunch to take to the office or light dinner when you are low on energy to cook something from scratch.
Try to make it a balanced meal by incorporating ingredients from all of the following groups:
VEGETABLES: Spinach, kale, lettuce, swiss chard, arugula, broccoli, carrots, beets, sweet potatoes…
FRUITS: Cucumber, avocado, tomato…
WHOLE GRAINS: Quinoa, millet, farro, bulgur, barley, teff…
PROTEIN: Tempeh, tofu, beans, nuts…
MY BUDDHA BOWL
– 1/2 avocado
– 1/2 cup of spinach
– 1/2 cup of quinoa and millet
– 1/4 cup of red beans
– 1/2 carrot
– 1/4 beetroot
– 2 radishes
– 1/4 cup of alfalfa sprouts
– 1 tablespoon of sunflower seeds
– 1 tablespoon of tahini
– 2 tablespoons of lemon juice
– 1 tablespoon of olive oil
– 1 garlic clove minced
– Himalayan salt
– Black pepper
– 1/3 cup of water