Rainbow Buddha Bowl
Buddha bowls, sometimes called macro bowls or nourish bowls, are a super healthy and delicious trend & packed with nutrients! This is the recipe:
^^^1. Cook quinoa according package
I like to use gluten free whole grains in my dishes as it’s easier for the body to digest than wheat. Gluten free grains are for example; quinoa, brown rice, millet, amarant and buckwheat. My favorite whole grain is brown rice, love it!
For this buddha bowl I used Quinoa which is a Powerfood Vegetable Seed! Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinach and beets. Quinoa has a LOT of health benefits, so you should definitely try it if you haven’t already.
^^^2. Add a plant based source of protein!
Add black beans and chickpeas. If you use them from a can (preferably organic), warm them in a small pan and rinse off. Try other proteins like lentils, garden peas, tempeh or tofu.
^^^3. Create a rainbow of VEGGIES!
I’ve used wild spinach, butter lettuce and arugula for the dark leafy green add-on. For the other rainbow colors I used cherry tomatoes (raw cut in half) and grilled sweet potato. I used 1 sweet potato for 2 bowls. Just cut whole slices and bake them in a little coconut oil until soft.
^^^4. Healthy fat; avocado
To make this bowl complete I added avocado and some olive oil with lemon as a dressing. I love avocado and add it to lot of my dishes. Don’t worry about avocado being fat, this is a healthy un-saturated fat which is a ‘good’ fat which reduces your risk of heart disease.
^^^5. Add some blueberries or other fruits!
Fruits also contain loads of different vitamins and minerals, antioxidants, fibre and water! I have added some blueberries. You can also try: strawberries, pear, raspberries, orange or mango!
^^^6. Last little secret; sprouts!
And then: add some radish sprouts and alfalfa. The reason that so many people turn to sprouts as a source of food is that they have loads of vitamins and nutrients than they do in an un-sprouted form. Typically, a week after sprouting, the sprouts will have the highest concentration and bioavailability of nutrients!. And it tastes delicious too!
You can vary with different fruits and veggies to adjust your buddha bowl, and experiment with your fav products.
Note; I don’t use salt on these veggies, only some organic Tamari (which is a soya sauce without wheat) mixed with olive oil and lemon as a dressing.