Buddha Bowls are my favourite meals. You can perfectly prepare them once and vary everday with different dressings and vegetables. They are so delicious and you will never get enough of them.
This is what you need (approx. 4 portions)
1 cup of quinoa
1/2 avocado
1 sweet potatoe
1 zucchini
1 red pepper
5 mushrooms
5 tablespoons of chickpeas (cooked)
1 teaspoon of currypowder
3 tablespoons of olive oil
Hummus (selfmade or bought, recipe: )
1 hand of baby leaf salad
1 hand of edamame
1 tablespoon of seeds
1/2 tablespoon of black sesame
sprouts as you like
wedge of lime
for the dressing:
2 tablespoons of olive oil
2 tablespoons of white balsamico vinegar
pinch of salt&pepper
1/2 teaspoon of mustard
1/2 teaspoon of honey
Preheat oven to 200°C and prepare your bakingtray with baking paper.
Rinse the quinoa and simmer in double amout of boiling water (add 1/4 teaspoon of salt) for about 15 minutes.
Meanwhile peel the sweet potatoe and cut into slices, quarter the mushrooms and cut zucchini and pepper into slices. Mix your chickpeas with currypowder. Drizzle vegetables and chickpeas with olive oil and a pinch of salt and place them on your prepared baking tray for about 20 minutes until slightly roasted.
When the cookingtime of the quinoa is over, leave it for another 5 minutes to get a perfectly fluffy result.
In the same pot you can cook the edamame in boiling salt water for about 5 minutes.
Pour with cold water and shell.
Cut avocado in half and slice it.
Wash your salad, mix the dressing and pour over your salad.
Put the veggies and chickpeas out of your oven and squeeze the lime over it.
Place vegetables, hummus and the quinoa with edamame on your plate besides the salad,
garnish with mixed seeds, black sesame and sprouts.
Leftovers are perfect for a healthy lunch, just make sure to put your dressing in an extra glass.
Happiness on a happy buddha bowl, enjoy...
