Those who know me will know that a staple part of my diet is a buddha bowl in many different guises.
What is a #buddhabowl you may ask? Well its simply a well balanced collection of different #proteins, #fibre rich #veggies and complex #carbs/#grains with some healthy #fats added. For me my body does not metabolise carbs so well so I often omit the carb element and go large on veggies and proteins. But every body is different so I always encourage you to tune in and sensitise to your bodies needs or if you ever need some support to help figure it out, I am always here :)
Above and below are a selection of my buddha bowl creations. As mentioned this is a daily part of my diet so I have many many different variations - usually I shop seasonally and locally using whatever ingredients are available at the time.
The delightful looking plantbased bowl above has #fermented #chilli tofu, with some #hummus & #avocado as healthy fats and yummy #radish alongside rocket, parsley, red pepper, steamed broccoli & homemade #kimchi. And below is a similar lighter bowl with shiitakes, green beans & #redcabbage #kraut
PREPARATION TIME: 20 minutes
SERVES: 2
INGREDIENTS
Protein: any fish, meat (organic grass fed or wild) or for plantbased: organic tempeh or fermented tofu marinated in tamari sauce, onion, garlic, chilli , lemon/lime (can marinade for 10mins or overnight)
Dressing for protein: Tamari sauce or Coconut aminos and/or Onion, garlic, chilli, fresh turmeric & ginger
Any veg you like! I always use combo of lightly steamed cruciferous veggies (broccoli, cauliflower, brussel sprouts, cabbage, kale) with some immune supporting shiitake mushrooms and then a raw salad using bitter leaves such as watercress, endive, rocket, chicory with red peppers, cucumber.
Fave salad dressing: 1tbsp organic extra virgin olive oil whisked with lemon juice, organic apple cider vinegar with the mother & mustard
Complex carbs: Sweet potato or squash or brown rice, quinoa, buckwheat or cooked mung beans or my fave low carb options is glucomannan zero carb zero calorie noodles or rice (NB these must be flavoured with the protein dressing suggestions above as otherwise they come out very bland).
Healthy fats: avocado, olives, hummus, extra virgin olive oil.
SERVE WITH
Kimchi or sauerkraut
Alfalfa or mung bean sprouts
Sesame, hemp, sunflower or pumpkin or any nuts for crunch
Sprinkle of kelp powder for omega goodness
Nutritional yeast for plantbased cheesiness.
Always garnish with herbs: parsley, coriander, chives are my faves
INSTRUCTIONS
Dry fry the onion/garlic/tumeric/chilli/ginger either in a little water or tamari or coconut aminos or juicy tomatoes.
Next add the marinated protein you are using and steam fry for a few minutes.
Then add all the veg (i usually either steam the cruciferous veg then add it or chop it finely and add it to steam fry) you want to add and steam fry for another few minutes.
Cook any grains or complex carbs you are using and you can also add it to the steam fried mix.
I always avoid heating oils, but organic extra virgin olive oil is one of the most nutritious health fats available so once cooked I usually add 1 tbsp of olive oil to the steam fried mix.
Make up the raw salad ingredients and dressing and add to a bowl with the cooked ingredients.
Add all the side ingredients and garnishes you like
#Plantbased buddha bowl love with #fermented #tofu, homemade seaweed #sauerkraut, #redbepper #cucumber #gemlettuce salad & #steamedbroccoli above garnished with alfalfa sprouts & #parsley and pretty similar but with #tempeh #kimchi, #greenbeans & #carrots added below with mung bean sprouts.
A yummy #omega3 explosion below with #wild #organic #mackerel & #seaweed with #shiitakes #brusselsprouts & #rocketsalad
organic #eggies below with homemade red cabbage #sauerkraut, #mungbeansprouts, #leeks & #brusselsprouts #steamfried & garnished with #parsley, #saladleaves & #alfalfasprouts
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