Buddha Bowl

For those of you unlucky enough to not know what one of these are- buddha bowls are basically an amalgamation of beautiful looking vegetables placed nicely in a bowl. They’re just so pretty I needed to make one.

Turned out sooo deliciously, but I would recommend making these either in a bunch of small bowls or if you want to make one big one, to use it as a share salad. You can really add whatever you like, it is a great way to use up whatever you have in the fridge and can add whatever flavours!

image2

Recipe

Ingredients 

1-2 cups baby spinach

1/2 cup noodles cooked( I used buckwheat and brown rice)

1 small head broccoli

1 small sweet potato

1/2 tin roasted chickpeas

1/2 avocado

2-3 stalks kale

2-3 baked slices tofu

2 tbsp sauerkraut

1/2 sliced capsicum

2 tbsp olive oil

dressing

1 tbsp sesame seeds

1 tsp fresh chilli

1 tsp miso paste

1-2 tbsp tamari

1 tbsp sesame oil

2 tbsp hot water

1 tsp honey

Method 

  • roast the broccoli, sweet potato and chickpeas in a dish at 180 degrees for about 45 minutes till golden. Coat in 2 tbsp olive oil, chilli, salt, pepper and spices of choice ( I also used turmeric and fennel seeds)
  • Place all dressing ingredients into a bowl and stir well
  • Marinade the pieces of tofu in half of the dressing while the vegetables are cooking and let it sit and absorb the flavours.
  • when the vegetables are almost done, place the tofu in a baking dish and bake turning over after 10 minutes until both sides are golden
  • Use the baby spinach as the base of your bowl. Then arrange the cooked and fresh veg with noodles however you like.
  • Once all the veggies are in place, pour over the other half of your dressing and eat!

buddha close up.jpg

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