Daniel Humphreys - Build-A-Bowl: Bountiful Buddha Bowl Recipes—It’s Time to Get Hip N’ Healthy
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- Book:Build-A-Bowl: Bountiful Buddha Bowl Recipes—It’s Time to Get Hip N’ Healthy
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Build-A-Bowl
Bountiful Buddha Bowl Recipes Its Time to Get Hip N Healthy
BY
Daniel Humphreys
Copyright 2018 Daniel Humphreys
- Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Buddha Bowls or Hippie Bowls as they are sometimes called, feature artistically arranged fresh, steamed or roasted veggies, grains, proteins, greens, nuts, and seeds. The colorful combination is then tossed or drizzled with a variety of dressings and sauces.
The bowls are packed so full of goodies that they look like a big-bellied laughing Buddha.
Healthy, delicious and colorful while containing lots of superfoods, they are guaranteed to bring out your inner hippie!
There is no right or wrong way to create a Buddha Bowl, and thats what makes them so good. You can fill your bowl with your favorite flavors and ingredients.
One thing is for sure; Buddha Bowls certainly arent boring!
You can experiment with different spices, herbs, and dressings and even get creative with fridge leftovers.
By opting for fresh and seasonal veggies, they are perfect for anyone on a tight budget too.
Whats more, Buddha Bowls are the ideal way to make sure you and your family get their 5-a-day.
There has never been a better time to build a bowl!
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This protein-packed Buddha bowl with BBQ baked tofu is the perfect detoxifying meal to nourish your body.
Servings:
Total Time: 50mins
Ingredients:
- 1 bunch kale (ribs removed)
- 1 tbsp extra virgin olive oil
- Salt
- 1 pound tofu (cut into cubes)
- Nonstick spray
- BBQ sauce
- 2 cups cooked quinoa
- 2 ripe avocados (peeled, stoned, cubed)
- 2 sweet potatoes (roasted, sliced)
- 1 cups cherry tomatoes (sliced)
- red cabbage (shredded)
- Dressing of choice
Directions:
1. Preheat the main oven to 375 degrees F.
2. Toss the kale with 1 tbsp olive oil and season with a little salt. Transfer to a cookie sheet and bake in the oven for just over 15 minutes. Set to one side.
3. In the meantime, remove excess liquid from the tofu cubes.
4. Spritz a second cookie sheet with nonstick spray and arrange the tofu on it.
5. Place in the oven for just over half an hour, turning halfway through cooking. Pour your desired amount of BBQ sauce and bake for a final 5 minutes.
6. To build, divide the cooked tofu, kale, quinoa, avocado, roasted sweet potato, cherry tomatoes, and red cabbage between four bowls and drizzle with your dressing of choice.
7. Serve straight away.
The delicate flavors of creamy avocado and fruity mango are in direct contrast to the wasabi, soy, mirin and lime dressing.
Servings:
Total Time: 55mins
Ingredients:
- 1 cup dried roasted buckwheat groats
- 2 cups vegetable stock
- 2 cups cooked chickpeas
- 2 red peppers (diced)
- 2 cups packed fresh spinach
- 3 spring onions (chopped)
- 1 ripe avocado (peeled, pitted, sliced)
- 1 ripe mango (peeled, pitted, sliced)
Dressing:
- 1 tsp wasabi paste
- 2 tbsp soy sauce
- 1 tbsp mirin
- Freshly squeezed juice of 1 lime
Directions:
1. Add the buckwheat groats to a pan and pour in the stock. On moderate heat, simmer for 15 minutes, until the vegetable stock has absorbed.
2. While the buckwheat cooks, add the cooked chickpeas to frying pan along with the red pepper, fresh spinach, and spring onions. Toss to combine and allow the spinach to wilt.
3. To make the dressing, combine the wasabi paste, soy sauce, mirin, and lime juice in a bowl. Set aside for a moment.
4. To build the bowl: Spoon the mixture evenly into 2 bowls, top with avocado slices and mango.
5. Drizzle the dressing over the top and serve.
Hippie or Buddha bowls dont always have to be savory. Get your day off to a good start with this berrylicious breakfast bowl.
Servings:
Total Time: 1hour 25mins
Ingredients:
Pudding:
- cup chia seeds
- 2 cups almond milk
- 3 tsp vanilla essence
- 2 tbsp maple syrup
Breakfast bowl:
- 1 cup fresh raspberries
- banana (peeled, sliced)
- Handful fresh blueberries
- 1 tbsp hemp hearts
- 1 tbsp unsweetened shredded coconut
- 1 tbsp almond butter
Directions:
1. First, make the pudding: Combine the chia seeds, almond milk, vanilla essence and maple syrup in a bowl. Set aside for a couple of minutes, until it starts to gel. After which, stir to combine.
2. Set aside in the fridge for 60 minutes.
3. Make the raspberry compote by adding the berries to a pot on moderate heat, and heating for 3-4 minutes.
4. Stir the mixture every 60 seconds, to prevent the raspberries from sticking to the pot. Turn the heat down to low and simmer for 32 minutes. Remove the pot from the heat and set to one side.
5. Divide the chia pudding between the 2 bowls and top with the raspberries, bananas, blueberries, shredded coconut, and almond butter.
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