Recently I was brunching with a friend and had the pleasure of eating a Buddha bowl for the first time. I loved it so much I decided to create it at home myself with my own mix of grain and greens.
Buddha bowls are generally made up of a grain, bean and green. Well, I decided I was going to add a massive amount of colour to mine, so I included a variety of vegetables and salad to it.
I topped it with a lovely tahini dressing and an amazing and healthy meal was born!
cherry tomatoes (halved), red onions (sliced), asparagus (trimmed and left whole), broccoli (cut into florets), sweet potato (cut into cubes), pumpkin (cut lengthwise into 1 inch strips), brussel sprouts, spinach, 1 can of organic (BPA free) chick peas pomegranate and roasted sesame seeds.
1/4 unhulled tahini
juice of 1/2 lemon
1 tbsp maple syrup
3 tbsps of warm water
salt and pepper to taste
1. Heat oven 200 deg C. Line some trays separately with Pumpkin, Sweet potato, Asparagus, Broccoli, Brussel Sprouts. Lightly spray the vegetables with extra virgin olive oil then roast in oven until each are cooked to liking. (note: Asparagus, Broccoli and Brussel Sprouts really just need some browning and can be taken out of oven after 10-15 mins.
2. Pumpkin and Sweet potato will need a little more time so ensure you test them at intervals so you dont overcook them.
3. Drain the chick peas in a colander then add 1 tsp of chilli powder, 1 tsp of cumin and 1/2 tsp of turmeric and 1/2 tsp of oregano. Mix well then heat a frying pan and lightly pan fry in 2 tbsps of olive oil.
4. Once everything is cooked, arrange it in separate sections in a big bowl. I like to alternate the colours of each vegetable. Add the spinach in between and then finally topping it off with pomegranate and roasted sesame seeds.
5. Dress with tahini sauce to your liking.