Buddha Bowl for Runners: Sweetpotato Turmeric Dip, Herb Buckwheat-Quinoa, Massaged Kale, Mediterranean Crumbled Tofu, Baked Beetroot
Cooking a Buddha Bowl for Adidas Runners Zurich
One of the other things I love doing and the one thing I tend to be doing when I am not standing in the kitchen is being active. I love yoga, however, I also love strength training and as a matter of fact, I even love floor ball, nevertheless, the sport I enjoy most though is definitely running. Well to tell the truth, I injured my leg in December 2016 hence I am not running right now, however, I cannot wait to finally get back to it. For real, I miss it SO much, there’s just something so fulfilling about running, you know that feeling, the feeling of joy that suddenly hits you during the run, when those endorphins kick in. I am sure if you run as well you know exactly what I am talking about and if not, start, do it now, join your local Adidas Runners community and run with us. Well or run by yourself, do whatever floats your boat.
We runners need healthy food.
I am actually a member of the Adidas Runner Zurich crew, which is also why I created this recipe as I will be hosting a food workshop on how to prepare this delicious Buddha bowl tonight. For this specific recipe I ensured that it would be full of healthy ingredients, which are all beneficial for us runners.
Beetroot, turmeric, quinoa, tofu etc.
I used beetroots, which is one of the go-to things runners love to eat plenty of due to it’s ability of lowering your blood pressure. Furthermore I added turmeric, cause duh, turmeric is like the healthiest thing on earth. Then, of course, loads of protein from quinoa and tofu. However, there’s much more to this Buddah bowl than just nutrition, it is also incredibly tasty and can be prepared ahead of time, so you’ve got something waiting for you at home once getting back from your run.
So let’s get to the recipe:
Buddha Bowl for Runners: Sweetpotato Turmeric Dip, Herb Buckwheat-Quinoa, Massaged Kale, Mediterranean Crumbled Tofu, Baked Beetroot
Buddha Bowl for Runners: Sweetpotato Turmeric Dip, Herb Buckwheat-Quinoa, Massaged Kale, Mediterranean Crumbled Tofu, Baked Beetroot
- Sweet Potato Turmeric Dip:
- 1 large steamed sweet potato(300g)
- 250g cooked red lentils (approx. 180g dry)
- 2 turmeric roots
- 1 El tahini
- 1 El cumin
- 1 lemon, peal and juice
- 2 tsp Zatar
- pepper
- 1 tsp salt
- 120 ml Water
- Herb Buckwheat-Quinoa:
- 200g Buchweizen
- 100g quinoa
- 1 bunch of mint, finely chopped
- 1 bunch of mint, finely chopped
- 1 bunch of basil, finely chopped
- 4 El nutritional yeast
- salt
- Roasted beets:
- 300g beet root
- 1 Tl Coconut Oil
- a few sprigs of thyme
- a few sprigs of rosemary
- 1 tsp salt
- 1 tsp maple syrup
- Massaged Kale:
- 4 cups Kale, stems removed and roughly chopped
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp harissa
- 1 tso date syrup
- 1 orange juice
- 3 tbs hemp seed
- 1 tbs cranberries, finely chopped
- Mediterranean crumbled Tofu:
- 200g Tofu, in 1 cm slices
- 1 tbs olive oil
- 1 tbs balsamic
- 1 tsp oregano, dried
- 1 tsp basil, finely chopped
- 5 olives, fein gehackt
- 3 sundried tomatoes, finely chopped
- 1tsp salt
- additional Ingredients: asparagus, carrots, radishes, red cabbage etc.
- Preheat oven to 180°C. Marinate beets with olive oil and maple syrup and season with salt and the herbes. Bake for 40 minutes
- Meanwhile cook the buckwheat and the quinoa with double the amount of water for about 25 minutes. Rinse with cold water and mix in the chopped herbs and nutritional yeast. Sesaon with salt to taste.
- For the Tofu, place the Tpfu slices in a sealable bowl or tupperwear and add the ingredients fort he marinade. Make sure the tofu is nicely covered with the marinade and then let it sit for at least 30 minutes. The longer you let it sit the more flavour you’ll achieve.
- To prepare the kale, add the Kale into a large bowl and add the remaining ingredients. Work the kale with your hands for about 3-4 minutes to get it to soften slightly.
- Last but not least, combine all of the ingredients for the sweet potato dip in a blender and blend until smooth and creamy.
- Divide all of the components on to four bowls and garnish with fresh veggies of your choice.
Buddha Bowl for Runners: Sweetpotato Turmeric Dip, Herb Buckwheat-Quinoa, Massaged Kale, Mediterranean Crumbled Tofu, Baked Beetroot
Happy Running Season!
Bisous,
My gosh – you sure know how to make a buddha bowl like BEAUTIFUL! I especially love the sweet potato puree…
Aw thanks, glad you like it!! 🙂
Aw thank you!!
I haven’t thought to put this combination of ingredients together before but am excited to try it. and that dip sounds very tasty 🙂
Thank you, glad to hear you like it:)