pür beauty buddha bowl
What is it about the almighty Buddha bowl that makes people shell out today and tomorrow’s lunch money for?
It remains to be the most requested recipe on the blog.
It also happens to be the most requested recipe in my kitchen (You can stop asking now Mom)
Perhaps it is the jewelry box of colours and textures, it’s mystique of containing heaps of vegetables without actually being a salad.
A Buddha bowl is like a salad with a fuzzy sweater on, curled up watching a Netflix on a rainy day.
You’re filled up and comforted, but not in the way that makes you want to cancel tonight’s plans.
This particular beauty Buddha bowl earned its name for containing a slew of my favourite things, with the benefits of sporting some pretty serious health and beauty benefits. Let’s learn more:
nutritional highlights of pür beauty buddha bowl
- Parsley: Powerful anti-inflammatory, great for fluid retention and promotes healthy kidneys, extremely high in vitamin K and C
- Avocado: High in healthy fats that help the body absorb other fat-soluble nutrients (Such as the vitamin A in sweet potatoes) High in fiber (promotes detoxification), source or protein, high in folate.
- Red onion: Extremely high in flavonoids, anti-inflammatory, high in sulpheric compounds (an important part of many enzymes and in antioxidant molecules like detoxifying glutathione)
- Pumpkin Seeds: One of the highest plant sources of zinc (immune system), high in magnesium (heart health and stress-busting mineral), omega 3’s
Pür Beauty Buddha Bowl
2 cups of uncooked brown rice, black rice, or quinoa
2 small sweet potatoes, cubed
1 tbsp coconut oil
1 tomato, chopped
1/3 cucumber, chopped
3/4 cup fresh curly parsley, finely chopped
1 avocado, cut into cubes
3 T red onion, finely minced
1/3 cup sunflower seed and pepita seed mix
sprinkling of hemp seeds
3 T tahini
Juice of a small lemon
pinch of maple syrup
1 T of tamari
1 clove of garlic, finely minced
herbamare or himalyan pink salt
*measurements are rough guide lines only, flavour to taste!
- Cook your rice according to directions in a pot or rice cooker, set aside.
- Preheat your oven to 425 and prepare a cookie sheet with parchment paper. Toss your cubed sweet potatoes with coconut oil and salt and spread out on cookie sheet making sure they have lots of room. Bake for about 30 minutes until golden brown, making sure to toss around at the half way point. Set aside
- Prepare your bowl! In a large mixing bowl, toss rice with finely chopped parsley, herbamare (or salt) and onion..
- Serve bowls topped with tomato pieces, cucumber, avocado, and seeds.
- Top as you like with tahini sauce (recipe above) or drizzle with a bit of tamari to pull it all together.