This is a gather-all-the-fresh-and-colourful-stuff-together-in-one-bowl kind of dish. Use the ingredients list as inspiration but play around with what’s already in your fridge; you’ll shop less, waste less, and create different bowls each time. And pairing the crunch and freshness of the Buddha Bowl with the herby-ness of the Green ‘Yoghurt’ Sauce boosts not only the flavour, but the nutrient density of the dish.
Remember to soak your grains or legumes overnight in water with a splash of apple cider vinegar or lemon juice to rid them of phytic acid. Here is a handy guide for how and why to do it. Rinse in the morning and cook what you need, dehydrating the rest in the oven on the lowest heat, and storing in a glass jar for future use.
Out of interest, a Buddha bowl is a vegetarian dish served cold made up of small portions of various foods in one bowl, typically served with a wholegrain or plant protein like quinoa, tofu or chickpeas.
Enjoy your food! That’s an order. *wink*
- 1 ½ cups soaked and cooked* quinoa, roughly ½ cup uncooked
- 8 long-stemmed broccoli
- 1 avocado
- 1 fennel bulb, finely sliced, placed in water with a splash of lemon until use
- 4 radish bulbs, finely sliced, placed in water with a splash of lemon until use
- 10 cherry tomatoes, quartered
- ½ cucumber, diced or cut into matchsticks
- ¼ red cabbage, thinly sliced
- ½ cup lentil sprouts
- ¼ cup pumpkin seeds, gently toasted
- 2 Tbsp Drasanvi Hemp Hearts
- 4-6 Tbsp Garlic & Thyme Green ‘Yoghurt’ Dressing
- good salt, to taste.
Divide all ingredients into two bowls, alternating colours, and sprinkling the seeds, hemp hearts and sprouts over the top.
Drizzle with the superfood-laced Garlic & Thyme Green ‘Yoghurt’ Dressing, add salt to taste, and tuck in.
Here are instructions for cooking quinoa which has been soaking overnight. It’s a cute read, but if you’re in a hurry simply skip straight to the recipe.
Soak nuts, seeds, grains and legumes overnight to remove phytic acid which binds to essential minerals like iron, zinc, copper and calcium in your gut, making it hard for your body to absorb them.