Quick, easy, varied, healthy, and mouthwatering: probably the best way to describe a Buddha Bowl – Unsurprisingly, so many people hyped this dish. Best of all, you can easily process left-over vegetables in a Buddha Bowl. As honest Soul Food, the Bowl is high in nutrients and super yummy. By the way, the bowl’s centerpiece is the divine almond-butter-dressing!
Everyday Buddha Bowl by Hanna
25. January 2019
: 2
: easy
Healthy and mouthwatering
Ingredients
- half cup of amaranth
- 1-2 small sweet potatoes
- one cup of chickpeas
- 200 g smoked tofu
- 1-2 carrots
- 3-4 radishes
- one small cooked beet root
- one small lettuce
- one chili pepper
- cress
- salt, pepper, & cinnamon
- soy sauce
- olive oil
- balsamic vinegar
- almond butter
- mustard
- date syrup/agave syrup or something like that
Directions
- Step 1 Firstly, cook the amaranth in stock as instructed on the package. Meanwhile, peel the sweet potatoes and cut them into small cubes. Next, roast the cubes gently until cooked.Season with salt, pepper, the cut chili, cinnamon and date syrup.
- Step 2 In the meantime, peel and grate the carrots, wash and cut the lettuce, drain the chick peas, and cut the beet root, radishes, and tofu to small pieces.
- Step 3 Roast the tofu and season with salt, pepper, and soy sauce.
- Step 4 Mix the olive oil, balsamic vinegar, some salt, pepper, date syrup, one tsp mustard and one tbsp. almond butter thoroughly.
- Step 5 Place the lettuce in two bowls first, then arrange all other ingredients on top. Now add the sauce and decorate with fresh cress.
