Few other dishes can be as satisfying or as nourishing than the hallowed Buddha Bowl. You can invent and create so many imaginative meals with the Buddha Bowl, filling it to the brim with healthy ingredients. The bowl usually consists of grains, veggies and protein, and can be an excellent opportunity to use some leftovers from your fridge. This is why we enjoy making these bowls because the possibilities are endless and you can experiment with different ingredients each time! Our Strong Roots Buddha Bowl features three of our ingredients; The Ripened Avocado Halves, Kale & Quinoa Burgers and Garlic Roasted Sweet Potato Chunks, along with a diverse range of veggies. Try making this melting pot of flavours at home and let us know how you get on!
- Ripened Avocado Halves
- Garlic Roasted Sweet Potato Chunks
- Kale & Quinoa Burgers x 2
- Brussels Sprouts
- Coconut Milk
- Shredded Red Cabbage
- Shredded Carrot
- 1/2 Lime
- Olive Oil
Defrost two ripened avocado halves for 2 hours. In a bowl, pour olive oil over the broccoli, add a sprinkle of salt and mix. In a separate bowl, repeat the same steps using Brussels sprouts instead of broccoli.
Place the broccoli, Brussels sprouts and a serving of Garlic Roasted Sweet Potato Chunks onto a baking tray and cook for 23 – 26 mins at 200°C. Place two Kale & Quinoa Burgers onto a baking tray and bake for 12 – 15 mins at 200°C.
In a bowl, pour 1/2 a cup of coconut milk over the avocado halves, squeeze 1/2 a lime, sprinkle a pinch of salt on top and blend.
In a large bowl, place the cooked broccoli, Brussels sprouts and Garlic Roasted Chunks along with the shredded red cabbage, carrot and chopped beetroot. Finally, place segments of the Kale & Quinoa burgers in the bowl and put few dollops of the avocado sauce on top.
If you decided to use different ingredients when making this dish, please let us know in the comments section below. We love discovering new recipes!