Tricks & Tips
19.06.2017

Blogger Jenny’s favourite Buddha bowl recipe

Buddha bowls are big news right now. The term describes a deep dish filled with veggies, proteins and grains. Today blogger Jenny lets us in on her favourite recipe.

When it comes to eating healthy recipes from a deep dish, bowl food is big news. The term refers to anything served in a bowl – whether savoury or sweet.

 

And the star of the bowl food world is undoubtedly the Buddha bowl. Although bowls have the same satisfying curves as the Chinese Buddha’s tummy, the name has a deeper meaning. Ōryōki is a three bowl tradition practiced in Zen monasteries by Buddhist monks. All have their own special set of bowls. The largest known as the Buddha bowl as it symbolises Buddha’s wisdom. The bowl trend now trending globally goes back to the idea of the conscious and moderate style of dining Ōryōki represents.

 

The most important part of making a Buddha bowl is healthy and nutritious ingredients. Jenny from the blog Jennylicious has created her own recipe based on the Buddha bowl concept. The ratio of individual ingredients is central. Bowls consist primarily of carbs, protein with lots of vitamin rich vegetables with 10% healthy fats. They can be served hot or cold.

 

Jenny likes to mix warm and cold components and a variety of textures. Her own creation is gluten-free, lactose-free and vegan so almost everybody can enjoy it.

Jenny, what inspired your recipe?

I love Asian food so I wanted to incorporate similar flavours in my dish. The carbohydrates are warm millet, while broccoli, fresh carrots, celery and radishes represent the fresh ingredients. I’ve also chosen peanuts and avocado as the healthy fats. Mango and date pieces lend my Buddha bowl a sweet edge a hearty dressing and fresh Thai basil add the finishing touches. I can’t wait to hear your feedback. Happy cooking!

 

 

INGREDIENTS FOR 2 BOWLS:

125 g millet (available to boil in the bag)

Pinch of salt

3-4 broccoli florets

2 carrots

4 sticks of celery

6 radishes

½ mango

1 avocado

2 tablespoons of crunchy peanut butter  

2-3 dried dates

50 g peanuts

2 stems of Thai basil

For the dressing:

1 teaspoon of fresh ginger

1 teaspoon fresh turmeric

1 teaspoon soya sauce (gluten-free)

3 teaspoon teriyaki sauce (gluten-free)

HERE’S HOW:

 

Boil the millet according to instructions for about ten minutes in salted water. Blanche the broccoli for two minutes before plunging into iced water so it retains its lush green colour.

 

Wash the carrots, celery and radishes and slice thinly. Half the mango and cut into small cubes.

 

Remove the avocado’s stone, peel it and cut into even slices. Remove the stones from the dates and chop. Cover the bottom of two bowls or deep dishes with the cooled millet with a small pile at the centre. Arrange the carrot, celery, radishes and mango pieces around the pile. Gently add the avocado and one spoon of peanut butter to each bowl. Scatter the chopped dates and peanuts over the top and garnish with Thai basil. Grate the fresh ginger and turmeric and add the sauces to make your dressing. Drizzle over the top of each bowl and serve. Buon appetito!

Tip:

 

Just like rice, you can purchase millet to boil in the bag which saves time and effort. It’s super easy to prepare.

 

Feel free to make extra dressing and drizzle it over your finished bowl too. Or serve the dressing separately so you can add as much or as little as you like.

Head to Jenny’s “Jennylicious” blog to read about how easy a gluten-free diet can be – whether at home or on holiday.

Author
Jenny

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