OH how I love myself a good buddha bowl! The Buddha bowl is something we eat every week and we always create new creative and healthy bowl. It’s so easy to mix it up and create a whole new recipe. Why I love the Buddha bowl so much? 1. The Buddha bowl is super easy to make. 2. It’s healthy (you choose all the ingredients you would like to add). 3. You can mix it up every time you make a new Buddha bowl. 4. It’s the perfect mealprep meal (how about for your lunch the next day?!).
Let me tell you a little more about the Buddha bowl and how to create my favorite vegetarian version.
HOW TO MAKE A BUDDHA BOWL YOURSELF
Maybe you have no idea what a Buddha Bowl is, so especially for you I would be happy to explain this a little bit more. It’s actually really simple, you just trow some healthy and yummy ingredients in a bowl, you mix them together and you are done. When you create a bowl like this it important to make sure you add ingredients that contain all the nutrients your body needs.
The first step in creating a Buddha Bowl is to choose which grains you would like to add. For this recipe I use cooked quinoa but you can also ass bulgur, rice or couscous. Then you go green. Plantpower! Most of the time I fill my bowl with a lot of lettuce or spinach (less calories!). After you decided on your greens it’s time to choose a protein source. For a vegetarian bowl you can either choose tempeh, tofu, beans, lentils or chickpeas. And last but not least it’s your mission to fill your bowl with a lot of veggies, veggies and veggies. Be creative and mix it up! Any kind of vegetable will do.
INGREDIENTS: (2 BOWLS)
- 80 grams quinoa
- hand full of lettuce or spinach
- 1/2 onion
- 200 grams tempeh
- 100 grams chickpeas
- little bit of sprout vegetables
- 2 carrots
- 200 grams (roasted) pumpkin
- 100 grams (baked) zucchini
- 1/2 cucumber
- 1/2 tl tumeric
- 1 tl curry powder
- grinded black pepper
- soy sauce
- olive oil
- Optional: wasabi.
- Preheat the oven on 200 degrees.
- Cut the pumpkin and carrot in smaller pieces and place them in the oven for 30 minutes. Sprinkle a few drops of olive oil on top and mix everything together.
- Cook the quinoa.
- Bake the tempeh, use this recipe.
- Cut the union into small pieces and bake this together with the chickpeas on low fire. Add 1 tbsp of olive oil, turmeric, curry powder and a little bit of grinded black pepper. This will be done after 5 minutes.
- Cut the cucumber into little cubes and add the quinoa to a empty bowl.
- Now it’s time to add all the other ingredients and to make it look delicious and colorful.
- TIP: for the dressing you can mix some soy sauce and a dash of wasabi together. This goes really well with the rest of the ingredients.
- TIP: make a little more of the recipe for next day’s lunch – mealprep tip!!
Have you ever tried a Buddha Bowl before?
Use the #healthywanderlust when you make one of our recipes, we would love to see this!
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