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!
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
2-3 stalks kale
2-3 baked slices tofu
2 tbsp sauerkraut
1/2 sliced capsicum
2 tbsp olive oil
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
- 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!