I'm a huge fan of throwing heaps of random ingredients together and calling this a healthy ˜buddha bowl'; as if I had planned the recipe all along! It's my new favourite way of eating, as all the ingredients can stored in the fridge for days. It does require some preparation so I often use my Sundays to roast the vegetables and cook the meat, tofu, eggs etc. You can pick and choose what elements you want to add to your bowl.
PS: In this recipe I use microwaveable brown rice to make the cooking process even quicker; you can do the same or make it from scratch or substitute for quinoa. Also, the bright purple red cabbage in thepicture is a bonus recipe at the end of the post!
Ingredients
- 2 tablespoons miso paste
- 1 tablespoon sushi vinegar or any type of vinegar
- 1 tablespoon natural maple syrup
- 750g pumpkin, weighed after being deseeded, peeled and cut into 2-3cm pieces
- 1 bunch of kale leaves, stems discarded
- 200g button mushrooms, sliced
- 1 tablespoon extra-virgin olive oil
- 1 ripe avocado, diced
- 1 x 450g package of microwaveable brown rice, cooked according to package instructions
- ½ cup sunflower and pumpkin seeds, lightly toasted
- Optional: pickled red cabbage (recipe below).
TheFilling Options
- 450g of extra firm tofu, sliced into ½ a cm pieces and pan fried with 1 tablespoon oil for 2-3 minutes on each side or until lightly golden.
- 400-450g chicken or turkey breast, rubbed with 1 tablespoon mixed herbs and pan fried with 1 tablespoon oil for 4-5 minutes on each side or until lightly golden. Leave to cool for 5 minutes, then slice into the middle of the breast to make sure that it is cooked through and that there is no pink flesh.
- 8 soft or hard boiled eggs.
Method
1. Preheat the oven to 200 degrees Celsius. Line two large baking trays with baking paper.
2. Pour the miso paste, vinegar, maple syrup and 4tablespoons of water in a small bowl. Stir well to combine, adding a splash more water if the miso paste is not mixing in well.
3. In a large bowl place the pumpkin pieces. Pour in half of the miso mixture and stir well. Place the pumpkin onto one of the prepared baking trays in a single layer.
4. Place the kale leaves and mushrooms in the now empty large bowl. Pour in the remaining miso mixture and stir well. Place the vegetables onto the other baking tray in a single layer.
5. Roast the kale and mushrooms for 10-15 minutes or until the kale is crispy but not burnt. Roast the pumpkin for 20-25 minutes or until the pumpkin is tender.
6. Whilst the vegetables are cooking, cook your choice of filling.
Assemble each buddha bowl with ¼ of the brown rice,¼ of the avocado, ¼ of the pumpkin, ¼ cup of the kale and mushrooms, ¼ of your chosen filling and ¼ of the mixed seeds.
Serves/ 4
Recipe for Pickled Red Cabbage
This recipe is a little involved, hence it does not need to be added to your run of the mill buddha bowl. I love making a big pot of this pickled cabbage and adding 2 tablespoons of it to buddha bowls and salads.
Ingredients
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons sea salt
- 1 tablespoon natural maple syrup
- ½ large head of red cabbage, chopped / shredded into small pieces
Method
1. In a medium to large saucepan add the vinegar, water, sea salt and syrup. Bring to the boil, covered, then boil for 2 minutes.
2. Now add the shredded red cabbage and boil for another2 minutes.
3. Remove the pan from the heat and let cool for 5minutes, lid removed. Pour the ingredients into a large jar, making sure that the cabbage is completely covered by the liquid. Let the cabbage sit until cooled, then place the lid on tightly and store in the fridge for weeks.
You can serve the pickled cabbage as soon as it is cooled, however the flavours greatly develop when it has been stored in the fridge for a few days!
Want more of our recipes? Try our Roast Vegetable Salad; perfect for winter! If you are in a sweet mood, try our Bliss Balls Two Ways!
