Buddha bowl

Sunday, January 29, 2017


Hi guys! It's finally time to talk about fascinating creations as Buddha bowls, you know people start talking about it and eating those so we decided to make our own edition. 


If you don't know we're talking about a meal that contains every nutrients you need so don't worry about missing any of them! Usually they are composed of vegetables, greens, different kinds of grains or legumes and of course protein. All of those ingredients provide you with every vitamin, micro- and macronutrients that's what made everyone crazy about making them and sharing with others. And because you have a lot of ingredients they will fill you up, literally later you won't be able to touch any other food for a good few hours ;)




Recipe

Prep time
10 min
Cook time
50 min
Total time
1 h 
Servings: 5-6
Recipe type: dinner, lunch

Ingredients

  • 1 1/2 cup quinoa, rinsed
  • 3 cups water
  • 1 tsp coconut oil
  • 2 medium courgettes, diced
  • 2 large sweet potatoes, peeled and diced
  • 2 carrots, peeled and cut into cones
  • broccoli, chopped into florets
  • 1 tbsp oil
  • 1 1/2 tsp honey
  • 1 tsp rosemary
Crunchy cashews
  • 2 handful of cashew nuts
  • 1 tsp coconut oil
  • one lime, zest

Tahini and lime sauce
  • 120 g tahini
  • 1/4 cup warm water
  • 1/2 lime, juice
  • salt, pepper


    Instructions
    1.  Preheat the oven to 200°C (390F)
    2. Into the boiling water add the quinoa, cook under cover for about 18 - 20 minutes. In the meantime wash and cut all of the veggies. 
    3. Line the baking tray with baking sheet and fill it first with sweet potatoes and carrots, because they take longer to soften. Drizzle with olive oil, honey, sprinkle on top rosemary, salt and pepper. Mix in the spices. Bake for 15 minutes. 
    4. Add coconut oil, sea salt to the quinoa and mix to combine. 
    5. To make the sauce in a small bowl whisk together tahini with warm water and lime juice. Season to taste with salt and pepper.
    6. After 15 minutes take the tray out of the oven and add courgettes and broccoli florets drizzled like before. Bake for another 15 - 20 minutes or until tender.
    7. Prepare crunchy nuts heating up the coconut oil on the pan. Add cashews and after a few minutes sprinkle with salt and lime zest, keep frying until light brown.
    8. Arrange your bowl with quinoa and all the veggies, add the nuts and pour everything with sauce.

    If you have leftovers they are perfect for next day's lunch home or you can pack it in a lunch box and take with you to work or school. That's another reason why it's easy to make meals on the go. 


    Thanks for reading, of course go ahead and make this delicious meal, but please don't forget to tag us if you make it! #foodiesisterspl
    Love,
    Karo & Domi x

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