Recipe: Buddha bowl
In every Buddha Bowl, there should be a variety, colour and ample flavour, which really simplifies the concept of healthy eating. Most of these ingredients will last 4-5 days. The daily variety can come from the different sauces as they add entirely different flavours, but you can also, for example, use kale and spinach one day, and use chicory leaves the next day; or use quinoa one day and use black rice or pearl barley the next!
You can really cook any grain, any green, any vegetable and whip up whatever sauce or chutney you like, but here’s an example of a super simple and easy combo!
- A handful kale, roughly chopped
- A few tablespoons of black beans or any beans
- A few florets of broccoli, boiled or steamed
- 1 sweet potato, chopped in cubes, boiled and tossed in salt and garam masala
- 1 avocado, chopped or mashed
The green and red sauces last around 3-5 days in the fridge, but the tadka mix lasts for weeks (as it’s literally just spices and seeds popped in oil!)
Tahini and tamarind is literally just the two sauces mixed together, something we serve with the grain bowl and avo toast at Chai by Mira
Roasted red pepper dressing:
Roasted pieces of red peppers in the oven or sauté in a pan. Soak a handful of cashews in water preferably overnight but for at least an hour, then blend together with the roasted red pepper, a dash of water, salt, lemon or lime, a small garlic clove and some dried red chilli flakes.
Simply heat a teaspoon of cumin seeds, mustard seeds, coriander seeds (you can use one or all) in a few tablespoons of oil, wait until they start to pop or brown, then add a tablespoon of sesame seeds, wait until they become slightly brown (a minute or so) then cool down and sprinkle over everything!
Taken from Prajna: Ayurvedic Rituals for Happiness by Mira Manek (£12.99, Headline Home).
Image Natalie Seldon @prettyediblestylist