15 Minute Simple & Delicious Buddha Bowl
There are no rules to Buddha Bowls. Just identify a wholegrain carbohydrate you’d like to eat (such as quinoa or brown rice), a protein source (such as chickpeas, black beans or tempeh) and a healthy fat (tahini dressing, avocado. Here’s a simple example of a buddha bowl that’s loaded with so many nutrients – both micro–nutrients ( vitamins and minerals ) and macro-nutrients (protein, fats and carbohydrates).
Ingredients:
One or two handfuls of fresh kale
Half a tin of chickpeas
Cooked Quinoa or brown rice
Half an avocado
Half red pepper (chopped)
Half carrot (grated)
100g Tempeh
Tahini Dressing
2 Tbsp Tahini
2 – 3 Tbsp Lemon Juice
½ tsp Garlic Powder
3 Tbsp Water
Method:
Wash your kale and massage it with some herbs and spices such as a dash of garlic powder, paprika, salt, black pepper and 1 tsp extra virgin olive oil
Rinse the chickpeas & cut the tempeh up into bite size pieces and coat both with the same spices as above and pop into an air fryer for 10 minutes or an oven (at 180 degrees) for about 20 – 25 minutes or until nice and crispy.
To make a tahini and lemon dressing mix 2 tablespoons of tahini, 2 – 3 tablespoons of lemon juice, ¼ tsp garlic powder and 3 tablespoons of water together until smooth.
Prepare the quinoa or brown rice by bringing them to boiling point and then reducing the heat to a simmer and cover. Cook until the water has fully absorbed and quinoa is becoming translucent or the rice is soft with a little bite.
Grate the carrot, slice up the avocado and chop up the red pepper – these can be enjoyed as they are.
When all the foods are ready pop them all into a bowl or onto a plate and then drizzle the tahini dressing over the whole plate