Time to welcome the summer with this colorful, delcious meal. Not familiar with the term buddha bowl? No worries. I am sure you will start to hear the term more often as they are an emerging food trend.

Buddha bowls are colorful 100% plant-based bowls. Though some people add lean meats to their buddha bowl, they should be plant-based in my opinion as Buddhist monks normally do not eat meat at all to show their respect for all living things.

In Cambodia, the word for vegetarian is actually "Food of The Monks" or ម្ហូបបួស which sounds like mhoub buos.

Buddha bowls are the excellent, colorful dish to clear out the fridge or put leftovers to a yummy use. They are composed of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or buckwheat. They also include toppings like nuts, seeds, fruits, and dressings for added texture and flavor.

So there is no actual recipe to follow as buddha bowls are a mishmash of about everything plant-based. Let your creativity rule. And most importantly make it as colorful as possible. Not only do they look beautiful, eating a rainbow will provide your body with all the nutrients it needs.

BUDDHA BOWL AKA HIPPIE OR MACRO BOWL

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INGREDIENTS

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For the roasted veggies

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• Pumpkin, chopped
• Cooked chickpeas
• Dried oregano
• Garlic powder
• Cumin powder
• Extra virgin olive oil
• Sea salt and black pepper to taste

For the avocado dressing

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• Half an avocado
• Lime
• Sesame oil
• Sea salt and black pepper to taste
• Add some chili paste for a spicy variation

For the Buddha bowl

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• Cooked hulled buckwheat (or any other whole grain such as quinoa, amaranth, millet, etc)
• Red cabbage, shredded
• Cucumber, chopped
• Cherry tomatoes, halved
• Pomegranate seeds
• Sunflower seeds
• Hemp hearts
• Mix of lettuce and arugula

DIRECTIONS

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1. Preheat the oven to 200C (400F).
2. Add pumpkin, chickpeas, and herbs to a baking sheet. drizzle with a little cooking oil (I used coconut oil). Toss to coat and roast for 20-30 minutes or until the pumpkin is soft and slightly browned.
3. Meanwhile, add all dressing ingredients to a small blender or bowl and blend/mash until smooth. Add water if needed to improve consistency.
4. Add salad greens to the bottom of a bowl and top with all the other ingredients. Finish with dressing, sunflower seeds, and hemp hearts.

ENJOY THE START OF THE SUMMER MONTHS WITH THIS YUMMY PLANT-POWERED MEAL 🌈 🌈 🌈

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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