At this time of year it is so easy to gravitate towards hearty, comforting foods. Throughout the summer months I’ll happily opt for smoothies and salads to keep me going but on cold days I often find myself choosing less healthy options, and with a busy lifestyle forgotten lunches lead to quick stop-offs at petrol stations for a sandwich and a bag of crisps. This habit is not good for the waistline or the purse strings!
This brings me to Buddha bowls, a bowl packed so full it has a rounded ‘belly’. You may have seen these popping up all over the place recently and it is easy to see why, they are bowls filled with simple and nutritious food. Oh and lets face it – dinner in a bowl is the best (seriously I always get ridiculously more excited about dinner when I know its going to be in a bowl).
Buddha Bowls L-R; Minimalist Baker – Sweet Potato Chickpea Bowl, Veganista – Winter’s Bounty Bowl, Oh She Glows – The Big Vegan Bowl, From Moon To Moon – Autumn Bounty Bowl.
Buddha bowls are super easy to prep ahead of time and are a great way to use up whatever is left in your fridge. They can be hot, cold, raw, pre cooked…. If you struggle with remembering lunches prepping for the week ahead helps keep your eating on track throughout the week (and has helped break my expensive and less than healthy lunch habit).
There are endless possibilities for different combinations for your Buddha bowl but for a good nutritional mix I tend to follow these four steps…
What I put in mine…
1. Quinoa (keen-waaah!) and chickpeas. Also pictured is my favourite spice mix (Old El Paso Smokey Bbq Fahita Mix!)
2. Carrot, broccoli, peppers, spinach, cauliflower….
3. Sesame seeds, poppy seeds, pumpkin seeds and pine nuts.
4. Cucumber, humous, tomato and lemon.
- Rinse quinoa, cook in boiling water for around 15 minutes.
- Part boil cauliflower. Steam broccoli and carrots in a colander above the pan with the cauliflower in.
- Add cauliflower, spices, quinoa and chickpeas to a skillet and heat through until spices have been absorbed by all the ingredients. Set this mix and the broccoli and carrots aside allowing them to cool.
- Dice the remaining veg.
- Mix the tomatoes and cucumber with some lemon juice to make a little salsa.
- Pop the pine nuts and sesame seeds in a pan and toast lightly, set aside and allow too cool.
- Once the pine nuts and sesame seeds are cool mix them together with poppy seeds and pumpkin seeds.
- Humous. (I cheated and bought ready made but good on you if you want to make it from scratch!)
Build your Buddha bowl…
So in the picture my Buddha bowl isn’t quite as bursting as it could have been but the bowl I used was large! I paired mine with some fruit iced tea I had made, it was delicious and kept me going until dinner time.