Why Buddha bowl? Well according to the Urban Dictionary, a “Buddha bowl” is officially defined as “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top, much like the belly of a Buddha.” You’re about to get a serious amount of nutrition right here.
This recipe is going to make enough to either nourish 2 people, or enough for 2 lunches. You don’t need to stick to this recipe either. Switch out the quinoa for millet, or the chickpeas for black beans.
But first, protein and why we’re using the super pseudo grain – quinoa! A cup of quinoa has about 8 grams of protein, and that’s complete protein, with all the essential amino acids you body needs to do it’s thing. Brown or black rice are good options too, they’re also economical ones!
Other ways to increase the protein and awesomeness of your Buddha bowl – throw some nuts and seeds in there for added protein and minerals. We’ve used our Savoury Paleo Mix, a combo of nuts, seeds and spices which really brings the flavour.
Bring balance to your bowl by ensuring you’ve got plenty of greens – they’re loaded with folate, carotenoids, vitamins C and K, and minerals like iron and calcium. Other nutrient dense foods we’ve included here are chickpeas, falafel, tomatoes, olives and avocado – don’t forget your healthy fats too!
Now, the dressing. You can’t go wrong with a basic tahini, lemon and olive oil combo. But if you’re wanting to throw this together a little quicker, a splash of olive oil, tamari or even just a squeeze of lemon juice would do it.
Go check out your pantry situation and plan your Buddha bowl. It’s about nourishing your body!
READY IN 1 HOUR | SERVES 2
1 cup Organic Quinoa, White (rinsed)
Mixed salad greens
1 can Organic Chickpeas / Garbanzo Beans (rinsed and drained)
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon garlic powder
2 teaspoons freshly grated ginger
¼ cup Organic Tahini, Unhulled
1½ tablespoons Brown Rice Unpasterised White Miso (Genmai Shiro)
1½ tablespoons Organic Coconut Nectar Syrup
1½ tablespoons Organic Coconut Cider Vinegar
¼ cup warm water
2 tablespoons Black Cumin (Nigella Sativa)
First cook your quinoa. Add to a fine mesh strainer and rinse well under cold water, while gently rubbing the seeds together with your fingers to help remove the saponins.
Add quinoa to a pot with 1½ cups of water and bring to a boil. Reduce heat to a simmer and cook until water is absorbed and you see the tails come out of the quinoa, this should take about 15-20 minutes.
While the quinoa is doing it’s thing, toast your chickpeas. First things first, once you have drained your chickpeas, pat dry between paper towels to remove excess moisture. You’ll get crispier chickpeas this way.
Toss your chickpeas with oil, cumin, curry and garlic, and over a medium to high heat, toast your chickpeas until crispy and browned. Make sure you move them round the pan frequently so they don’t burn. Remove from heat and set aside.
Now for the dressing. Combine all your dressing ingredients in a mixing bowl and whisk until smooth. Transfer to a jar. This will keep in the fridge for up to 2 weeks.
Now you’re ready to assemble your Buddha bowl. Fill the base of your bowl with greens. Next divide your quinoa, chickpeas, avo and olives between your bowls. Drizzle over with your tahini dressing and a scatter of paleo mix.
Recipe supplied by Ceres Organics.