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Hola, darlings! Lately I've been so crazy obsessed with Buddha Bowls, that I can't stop making them! The beauty about BB's is that the options for toppings and dressings are endless, so it will take you a long time before you get bored with 'em and want to take a break.

This Buddha Bowl I am sharing with you was made using exactly what I already had in my fridge and cupboards. I did not go out to specifically buy any of the ingredients. Not only are there endless options for toppings and sauces, but for the base, too. Aside from rice, you can use quinoa, amaranth, bulghur, cous cous ... like I said, the options are endless! Meatless Mondays got a whole lot easier for you!

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Colourful Buddha Bowl

2 cups rice
1 yam
1/2 can chickpeas
4 cups spinach
1 eggplant
3-4 carrots
2 tbs minced garlic
1 tsp minced ginger
juice of 1 lemon

Cook rice as per package instructions and in the oven, bake eggplant, yam and carrots until brown and crispy. Lightly saute spinach in olive oil, lemon juice and ginger (very lightly saute, like, 50 seconds most). In a separate pan saute the chickpeas in soy sauce until slightly crispy and top off the rice bowl with all of goodies. And by 'top off' I mean beautifully decorate!

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For the Sauce blend together a few tablespoons of tamari or soya sauce, some lemon juice and about 4-5 tablespoons of room temperature tahini. Notice how I've not mentioned any measurements for many of the ingredients, that's because I don't know how much garlic you like, if you prefer your meals really lemony or salty, so make sure to add all these to your liking.

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Have a fabulous week, darlings!

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