Mains

Ella Inspired Buddha Bowl

This Asian-style bowl is one of my most favourite meals. Lots of textures and flavours going on here! While it may look like a light option, the nut butter is extremely filling, and all without rice or noodles. The Asian Peanut Salad Bowl recipe was originally posted by Deliciously Ella. I’ve altered it slightly to make it soy-free and included some extra plant goodies.

Recipe

Buddha Bowl

Portion: 2

Ingredients: 

  • 1 medium-large sweet potato 
  • 1 can chickpeas
  • Good handful beansprouts
  • 1 small avocado or 1/2 large 
  • 1/2 cucumber 
  • 2 spring onions 
  • 1/2 lime
  • Handful coriander 
  • 1/4 red chilli 
  • 2 cloves garlic
  • Scoop nut butter
  • Seeds: sesame, sunflower, pumpkin
  • Coconut aminos (soy sauce alternative)
  • Oil: avocado & sesame
  • Rice vinegar
  • Spices: paprika, cayenne
  • Pinch Himalayan salt

Instructions:

  1. Set the oven to 190 degrees C or gas mark 5. Finely dice 2 cloves garlic and set aside.

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  2. Wash your sweet potato (1), though no need to peel. Cube. If you have a deep fill baking tray, place your sweet potatoes cubes straight in. If not, you can stick them in a mixing bowl. Drizzle over a little avocado oil and add your Himalayan salt and paprika (around 1 tsp). Give it a good toss to coat evenly. Place in the oven as soon as it’s ready for 40 mins.
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  3. Coarsely chop a small handful of almonds in your blender, using the grinding blade (a couple seconds is all it takes, you don’t want powder). In a bowl, add this to a good scoop of peanut butter, along with 1 tsp rice vinegar, 1 tbsp coconut aminos, a squeeze of lime, dash of Himalayan salt and 1 tsp each of paprika and cayenne. Add a little sesame oil to taste – if your peanut butter is quite dry (some brands are oilier than others), add a little more until it’s moist. You can then adjust the spiciness to taste. 

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  4. Rinse and drain your chickpeas. Coat them in paprika (1 tsp or so, no need for oil) and place in the oven for 20 minutes.

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  5. Dice and mix 1/2 cucumber and 2 spring onions with finely chopped red chilli (1/4) and coriander (handful). Add 2 tsp rice vinegar and mix in.

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  6. On a low heat, cook through the bean sprouts in a pan or frying pan. No oil, just a dash of coconut aminos. Once softened, turn off the heat.

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  7. Once the chickpeas are cooked, mix in the finely diced garlic.

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  8. Slice your avocado and arrange all elements in the bowl as you like (sweet potato cubes, cucumber salad, chickpeas and bean sprouts). Sprinkle over with seeds and place a dollop of your spicy nut butter in the middle.

Serving suggestion: Love this with seed crackers!

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