Buddha Bowls
- bey0ndM@gz!ne
- November 6, 2021
- Food-Recipe
- 0 Comments
In the summer, if there’s one thing I could live off of, it would have to be “Buddha Bowls”. These are made of seasonal veggies combined with nuts, grains, corn, beans, lentils, or legumes and topped up with tangy spicy dressings. And they never cease to disappoint.
Ingredients for the bowl
- 1 large avocado ripe de-seeded and sliced into wedges
- 1/2 cup fresh baby spinach
- 1/2 cup arugula
- 1 medium beetroot cut into cubes
- 1 carrot julienned
- 1 cup blanched green beans cut into 1/2 inch prices
- 1 cup cooked edamame beans
- 1 small zucchini yellow or green spiraled or julienned
- 1 cup cooked tri-color quinoa
Dressing to blend
- 2 tablespoons Dijon mustard
- 2 cloves garlic
- 4 tablespoons avocado oil or virgin olive
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider
- 2 tablespoons maple syrup
- 1 fresh red chilie (optional but tasted delicious – de-seed for less heat)
- A little water to blend up
Toppings
- Goji berries
- Pumpkin seeds
- Hemp seeds
Preparation
Place all ingredients one by one into a medium-sized bowl. Blend all the dressing ingredients and pour over the bowl. Season with pink salt and black pepper to taste. Add toppings and serve.
