Buddha Bowl

Who doesn’t love a good bowl — am I right?? Colours. Textures. Depth. Nutrition. These have it all! And they really are my favourite thing to have for lunch since you can switch them up so easily to keep from getting bored. Here are my top tips for making your own!

  1. ADD don’t SUBTRACT! I think the thing about being more mindful about what I am eating is feeling more creative about all the ways to add colour, flavour, depth and nutrition to my meals! It excites me to incorporate things like roasted red peppers or artichokes that I don’t normally use!
  2. Make your “bases” in bulk! My favourite base for my bowls are Kale and Quinoa! So every Sunday, I make 2 cups (uncooked) of Quinoa and prepare 1 head of Kale (I remove the stems and use them in my juice – that I also make every Sunday). I wash and chop my kale and then store it in a ziplock with a couple pieces of paper towel to keep it from turning.
  3. Incorporate FRESH herbs whenever possible. I always like to use what’s in abundance at the grocery store (and usually, on sale). In this case, I have opted for fresh basil but I like to mix it up. Again, keep your herbs fresh by placing a piece of paper towel in the bag to soak up any excess moisture.
  4. Taste the rainbow and the nutrition will follow! Seriously though. Choose as many colours and textures as possible! Incorporate cooked things and raw things; pickled things or fermented things! It all adds Flavour, Depth, & Nutrition!

What’s in my Buddha Bowl??

  • 1 cup cooked quinoa 
  • 1 heaping handful of kale (massaged with a squeeze of lemon juice and tsp of EVOO)
  • 1/2 cup medium firm tofu, sautéed with olive oil and lemon pepper
  • 1/2 an avocado
  • 1/4 cup corn, chickpea, white bean medley
  • 1/4 cup chopped cucumbers
  • Topped with Pickled things! (Banana peppers, marinated roasted red pepper and artichokes)
  • Dressing: mix of lemon juice, tahini, olive oil, and greek seasoning blend (made ahead of time)