THE NOURISH BUDDHA BOWL

It seems like quite the trend these days, but I have hopelessly fallen for it – The Nourish Buddha Bowl.

This is defos my go to summer dish! Its filled with nourishing, detoxifying fresh produce, Fry’s Family’s new quinoa falafels and topped with a creamy tahini dressing. Now lets get cooking!

INGREDIENTS

Falafels:
I used Fry’s Family’s new quinoa falafels which took 7-8 minutes on a hot pan – cooked in coconut oil.

Beetroot Hummus:
200 g raw beetroots
1 cup cooked white beans
3 tbsp light tahini
4 tbsp lemon juice
3 tbsp cold-pressed olive oil
1 tsp ground cumin
1 clove garlic, peeled
1 tsp sea salt

Cinnamon Quinoa:
1 cup uncooked quinoa
Pinch sea salt
1/2 tsp ground cinnamon

Tahini Dressing:
1/3 cup tahini
3 tbsp juiced lemon
1-2 tbsp honey
Pinch of pink sea salt
1 garlic clove
3-6 tbsp water to thin – this will depend on the consistency you prefer.

To serve:
Left over roast veg
1/4 avocado
Large handful of mix greens
Slices of cucumber
3 sliced mint leaves
Few toasted raw almonds, chopped
Sesame seeds
4 baby radishes. sliced

INSTRUCTIONS:

  1. Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously).
    Add falafels and 1 tsp of coconut oil to a medium heat pan – cook and leave aside for serving (I personally dont mind them not hot hot – If you do then complete this step last)
  2. Peel the beets and cut in quarters. Place on a baking tray together with the left vegetables and place in the oven for about 20  minutes or until baked through and soft. Let cool slightly and then place the beets (set the the veg aside for serving) in a food processor (or bowl if using a hand blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking.
  3. Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. I mixed in some left over millet from the night before – this is optional.
  4. Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and falafels. Sprinkle with almonds, sesame seeds, mint and tahini dressing – Enjoy!



December 7, 2017

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About Me


So take a girl with the energy of a greyhound stuck behind a desk for too many years who gave it all up to pursue a more fulfilling life centered around her passion for health and fitness. That rather convoluted sentence sums me up.

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