Posted on April 24, 2020 by Jenny Cromack
I love Buddha Bowls, they are nutritious, easy to make (essentially I just look at what I’ve got in the fridge and cupboards and create my Buddha Bowls from there) and I love the vibrant colours on the plate once you have ‘built’ your Buddha Bowl.
I also think my OCD likes how each element of a Buddha Bowl has it’s own little place on the bowl or plate!
So, I thought I’d share my latest Buddha Bowl recipe with you.
Roasted Cauliflower – Steam the cauliflower so it’s still a little crunchy, pop on a roasting dish, drizzle with oil and sprinkle with spices. I used cumin and turmeric then roast in the oven on a medium heat for about 20 minutes. (You can skip the steaming part and just the roast the cauliflower but this will take around 60 minutes).
Roasted Butternut Squash – As above, steam first to speed up the cooking process. Drizzle with oil and any spices you fancy and then roast in the oven until golden and soft.
Bulgar Wheat – Pop your bulgar wheat in a pan, cover with water and simmer for around 10-15 minutes or until tender. I added some vegetable stock to give the bulgar wheat a bit of flavour.
Falafel – ok, I’ll admit I didn’t make my own falafels for this recipe. I used pre-bought ones. I added 4 falafel balls per person.
Other bits…..rocket leaves, cherry tomatoes, sliced avocado, sliced peppers, humous and a drizzle of olive oil.
Assemble each element of the Buddha Bowl in it’s own little compartment on the plate or bowl. I like to put the humous and falafels in the middle then arrange everything else around it!
Image taken from Pixabay