The perfect Spring Buddah Bowl!
Recently I’ve become a real Buddah Bowl fanatic. I used to not care for them whatsoever. I mean they looked pretty but I just always felt like they required waaaay to much effort for what they actually ended up being. However, as I have been pretty busy recently I started to meal-prep on the occasion. Nevertheless, I hate eating the same thing over and over again and that’s the thing I love about the said bowls. You might have a few key components but you can totally mix things up during the week. Add a few roasted nuts, go for a different sauce, add some raw veggies, the options are endless.
Be creativ with your bowls.
I decided to create a delicious Spring version for you as a guide to make your own Buddah bowls, you could, however, total fancy these up with your personal faves. How about adding some tofu for extra protein? Or what about some extra roasted veggies such as eggplant or zucchini? You could literally add anything.
I created a Spring version for you.
For my spring version I decided to combine pearl barley, a delicious pesto sauce, sweet potato turmeric puree and radishes in a tahini sauce. As extras I went for avocado, for some healthy fats, oranges for a slight sweetness and of hemp seed for an extra boost of protein. The bowl tasted absolutely delicious, just the perfect healthy lunch or dinner bowl.
- Pesto Barley:
- 100g pearl barley
- 1 bunch of basil
- 4 tbs nutritional yeast
- 1 garlic clove
- 1 tsp Salt
- 1dl water
- Turmeric Sweet Potato Puree:
- 1 medium sweet potato, steamed
- 1 freshly grated turmeric,
- Salt
- 1 tsp coconut oil
- 1 tbs coconut milk
- Tahini Radishes:
- a bunch of radishes finely chopped
- 1 Lemon, juice and zest
- 1 tsp tahini
- ½ tsp salt
- Additional ingredients:
- 1 small Avocados
- 1-2 tsp hemp seeds
- 1-2 tsp sesame seeds
- 50g Baby Spinach
- 1 blodd orange, in segments
- Tahini
- Bring a 500ml Vegetable stock to a boil and add in the pearl barley. Cook for 30 minutes. Meanwhile, blend together basil, garlic, nutritional yeast, 50 ml of water and salt until smooth and creamy. When the pearl barely is tender mix in the pesto mixture and let it come to a bubble, let the mixture thicken for two to three minutes.
- For the Sweet Potato Puree, mash up the sweet potato with a fork, add the grated turmeric, coconut oil and Salt and combine until fairly smooth.
- Add the radishes into a bowl and marinate with the lemon juice, zest, salt and tahini.
- Place a bed of baby spinach into two bowls and arrange the components on top of the baby spinach. Sprinkle with sesame seeds and hemp seeds and drizzle with tahini.
Happy Buddah Bowl making!!
Bisous,
Leave a Reply