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Healthy Buddha Bowl

Healthy Buddha Bowl

Print Recipe
Serves: 2 bowls Cooking Time: 1 hour

Ingredients

  • 150 gms sticky rice boiled in water
  • 1 avocado
  • 50 gms of baby spinach
  • For the sweet potato: 1/2 a sweet potato, 2 tablespoons of olive oil, salt, pepper and cayenne
  • For the pickled purple cabbage: 1/2 a head of a big purple cabbage, 1/2 cup apple cider vinegar, 1/2 cup water, 3 teaspoons salt and 1 tablespoon cane sugar/brown sugar
  • For the mushrooms: 200 gms oyster mushrooms, 3 tablespoons of chipotle sauce, 1 tablespoon olive oil

Instructions

1

For the pickled cabbage: Add the water, vinegar, salt and sugar in a pot and keep the mixture on a stove, add the chopped up cabbage and bring to a boil. Once boiled for 2-3 minutes take it off the heat and cool

2

For the sweet potato: Cut the potato into thick circles, boil them on high heat in water, once parboiled take off the heat and toss them in olive oil, salt, pepper and cayenne. Grill the potato on a pan or a grill with some olive oil

3

For the mushrooms: Clean the mushrooms, add some olive oil to a pan, add the mushrooms and pour some chipotle sauce, sautee for a minute(don't over sautee orelse the mushrooms will get dry)

4

Boil the sticky rice and top it up with some black sesame

5

Add spinach to the bowl and half an avocado per bowl

6

Enjoy fresh!

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