Good for the gut, Buddha bowls
Eat the rainbow they say, and a Buddha bowl is a delicious way to do it. They also say you eat with your eyes.
The beauty of a Buddha bowl is it’s ability to be completely customised – meaning you can build your bowl with foods that you love to look at, and eat. It’s a great way to use up vegetables in the fridge, while packing in a range of a nutrients and minerals that are good for the gut. Plus, its fresh flavours and vibrant colours give it an irrefutable summer feeling.
Easy, crunchy, creamy, healthy… delicious.
INGREDIENTS – serves 4
Buddha bowl
2 cups strained chickpeas
2-3 kūmara, sliced
1 large capiscum, sliced
1 red onion, sliced
1 cup quinoa, cooked and fluffed
Spices to season, of your choice
1 avocado, halved and sliced
Handful broccoli stems, fresh or steamed
Cherry tomatoes, halved
4-5 radishes, sliced
Handful kale leaves
Microgreens to garnish
Creamy tahini lemon dressing
4 Tbsp smooth tahini
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tsp sesame oil
1 large garlic clove, minced
Pinch sea salt
METHOD
1. Preheat the oven to 180°C.
2. Combine chickpeas, capsicum, kūmara, and red onion, with spices of your choice, and spread out on a baking tray. Roast for 15-20 mins.
3. Create the creamy tahini lemon dressing by whisking the ingredients together in a small bowl, adding water if consistency requires.
4. Assemble the base of your Buddha bowl by placing chickpeas, vegetables, and quinoa in a thoughtful array, leaving space for other toppings.
5. Organise toppings of your choice atop your base, carefully if you’re after an aesthetically-pleasing outcome.
