Buddha Bowls are an absolute gem to behold! They're creative dishes that will allow you to easily get all of your daily veg and grain intake in one go! Buddha bowls are versatile and the recipe can be modified every time you cook it. This recipe is hearty and sweet with the most amazing roasted butternut squash, it serves x2 and it vegan and vegetarian friendly. Ive added Tempeh as my protein hit!
INGREDIENTS:
x1 cup short grain brown rice
x1 hot water
x1 tbsp miso paste (You can find it here.)
x1 butternut squash
x3 cloves garlic (thinly sliced)
Olive oil, himalayan salt, cracked black pepper
x2 tbsp coconut oil
x1 can chickpeas
x1 tbsp cumin
x1 tbsp turmeric
x1 tbsp mild curry powder
x1 tbsp paprika
+ All of your favourite salad ingredients! Mine are Spinach, Kale, spring onion, grated carrot, beetroot, sprinkled with sunflower seeds!
RECIPE:
Preheat the oven to 180.
Peel and de-seed the butternut squash and chop into small pieces about 1cm thick. (The smaller the pieces the quicker they cook!)
Drizzle olive oil within a baking dish, add the chopped garlic, salt and pepper.
Add the chopped butternut squash and stir/massage all ingredients together.
Place the baking dish in the oven for 40 minutes.
Now it's time to cook the rice, we have a steamer so it's super easy. If you don't have a steamer prepare and cook the rice in your preferred way. Just add the miso paste to the hot water so the rice gets a wonderful flavour while cooking! 40 minutes.
While the rice & butternut squash cook we have lots of time to prepare our other elements!
SPICY CHICKPEAS
Heat x2 tbsp coconut oil in a large frying pan, add the cumin, turmeric, paprika and curry powder. Stir to create an amazingly aromatic paste.
Drain the chickpeas and add to the warm paste, stir thoroughly to cover each chickpea!
Cook on the lowest heat for 10 minutes.
Stirring as often as you can otherwise it will stick and burn to the pan!
Turn off the heat and leave until ready to serve.
Once everything is cooked you now have 3 elements to your buddha bowl, Roasted butternut, Rice & Spicy chickpeas.
We can begin to layer this wonderful meal by adding your favourite salad ingredients.
Here I have added my baked kale (Recipe here) x1 grated carrot, sliced pepper, spring onions, beetroot, sliced uncooked Tempeh (Whats tempeh?!) and sunflower seeds.
Enjoy your colourful bowl, find a place to eat without distractions and savour every bite.
(A helpful tip... roasted vegetables are twice as good the day after!)
You will notice I rarely add salt or pepper to dishes, keeping food simple, unprocessed and uncomplicated we can really enjoy individual flavours. Through poor diet, sugar and processed foods our taste buds change, our constitution then craves sugar or carbs for the energy. The more we eat these things our gut flora becomes compromised, our bodies PH level becomes acidic and we can slowly start to feel fatigued and have a tendency to get ill more often. We have heard it so often... You are what you eat! Try to take note of what you put in your body and how it makes you feel. Little changes make a big difference, the foods you enjoy eat more of, but don't be afraid to try something NEW! I teach this within classes, life begins at the end of your comfort zone, this can even be translated into your palate ;).
Have an amazing time being creative with your Buddha Bowl. There's no harm making it everyday is there?!
All my love,
V x