Angels Delight Buddha Vegan Bowl

It’s recipe Wednesday and this is what’s cooking today!
Hello and welcome, todays recipe is  a dish that is versatile, nutritious and fun to prepare: the Buddha Bowl,  it is said that is called a buddha bowl because the plate looks fat and round  like the buddha’s belly.
The best part of this dish as that we can use whatever combination we choose as long as it has these five main components :
1. Starches:  rice, potatoes, quinoa
2. Protein:   beans, chickpeas, tofu,
3. Toppings: seeds, nuts, dry fruits and veggies,
4. Vegetables:  broccoli, brussel sprouts, chinese cabbage
5. Dressing : olive oil based or a creamier version

Because of the variety of flavors and taste in buddha bowls they are incredibly good for your health especially if we can have at least 50 percent raw ingredients within.
There are many ways to make a bowl ,following is a version of a
Buddha Vegan Bowl:
Black wild rice as the starch, medley of vegetables chickpeas as protein topped with nuts and seed, dry fruit and serve with a peach infused dressing.

Ingredients: 

1 cup of wild black rice
1 cup of  chickpeas
1/2 cup of red cabbage
1/2 cup of green cabbage
1/2 cup of carrots
2 golden beets
2 red beets
1/2 cup of nuts ( walnuts, pistachios, cashews)
1/3 cup of sunflower or pumpkin seeds
1/3 cup of dry cranberries
1/2 cup of fresh cilantro
1/2 cup of fresh parsley
1/2 cup of fresh mint
Himalayan salt
Cayenne pepper

Dressing :
1 cup of coconut oil extra virgin
1/3 cup of peach juice
1/3 cup white wine vinegar
1 piece of chopped garlic clove

Preparation:
cook the wild rice using 2 cups of water to 1 cup of rice, add a splash of oil and salt to taste cook and let it cool.
Soak the chickpeas for about 5 hours if all possible, boil the chickpeas 4 cups of water along with 6 garlic cloves, salt, 4 bay leaves and a tablespoon of curry powder; boil until cooked, let it cool down.keep the vegetables raw, using a mandoline julienne the carrots and  green and purple cabbage.
Roast the red and golden beets wrap in parchment paper or plantain leaves in the oven at 350 F for about 45 minutes let them cool down and slice.
Rough chop the parsley, cilantro and mint and mix well.

Dressing:
Mix the oil, garlic, vinegar and the peach juice in a blender or with a hand mixer.  add salt, pepper and agave to taste.

Now the all the ingredients are ready  and have cool down time to assemble the bowl:
Starting from the left to right place the rice, the beets, herbal mixture ( parsley, mint, cilantro) chickpeas, carrots, red cabbage, green cabbage.
Top with nuts and dry cranberries, serve with dressing on the side.

I hope you enjoy this recipe and  as always we want to thank you for your support.
If you would like to have a consultation to set nutritional goals and a natural way to heal with foods, contact us via email at info@sandraclineliving.com kindly comment and leave questions and suggestions, until next time,

Sandra

Sandra Fuentes

Sandra Fuentes

Sandra is Graduated from Le Cordon bleu, French culinary school in Miami, USA. Certified in Ayurveda therapies and Ayurveda cooking from the Chakrapani Ayurveda institute, Jaipur, India. Studied Thai cuisine in Chaing Mae, Thailand at the Thai Orchid Institute and has a Motivational Speaker and Life Coaching Diploma on Neuro-linguistic Programing from Global NLP training, in Miami, FL. Also a licensed Thai massage therapist while staying in Chaing Mae Thailand. www.sandraclineliving.com info@sandraclineliving.com

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