For the last couple of weeks, I have been baking and posting a lot of sweet recipes. And I love sweets as you might have noticed. But as much, I love savory dishes full of flavor and nutrients. When cooking, I prefer straightforward recipes that ideally fit in one bowl, are loaded with vegetables (I am not vegetarian, but I focus on a plant-based diet), and are entirely satisfying.
One of my go-to recipes is this Buddha bowl. Or any variation of it. I call it a Buddha bowl although I don’t know if there is even a definition or recipe for it. To me, it’s a mix of leafy greens, spiced and roasted vegetables, some legumes, and avocado for some healthy fats. A creamy tahini dressing and some herbs to top it all off and there is my favorite lunch or dinner meal. I usually also add a poached egg (how could you not? except you are vegan) but went without it this time.
This bowl tastes delicious, is easy to make, and is super healthy. But there is more to it than that. This bowl is so colorful and pretty that it makes you want to dig in right away. I like to arrange my meals in a way that make them look tasty and appealing. That way you can truly celebrate your food and eat it mindfully.
The recipe below is just an example for a nourishing Buddha bowl, but I’d encourage you to change it up, using your favorite vegetables (e.g., sub carrots for the pumpkin, add some fresh cilantro, or add some quinoa instead of the chickpeas). Let me know how your favorite Buddha bowl looks like!
If you are looking for other savory dishes, check out the recipe for Sicilian roasted cauliflower or spinach pancakes.
Love,
Marion
Buddha Bowl
A colorful and nourishing bowl of vegetables that leaves you happy and satisfied. The perfect healthy lunch or dinner.
Ingredients
- For the roasted pumpkin:
- 500g pumpkin (I used Hokkaido)
- 1 tablespoon coconut oil (or good quality olive oil)
- 1 teaspoon harissa paste
- Salt, to taste
- Pepper, to taste
- For the tahini dressing:
- 1 tablespoon tahini
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1-2 teaspoon cold water
- Salt, to taste
- Pepper, to taste
- Chili flakes, to taste
- For the bowl:
- 1-2 handful spinach
- ½ avocado pitted
- 100g chickpeas, cooked
- 1 teaspoon Za’atar (optional)
Directions
- Step 1 Preheat the oven to 200°C.
- Step 2 Cut the pumpkin into thumb-sized pieces. In a small bowl, mix the oil, harissa, salt, and pepper. Add the pumpkin and coat thoroughly with the paste. Place on a lined baking sheet and roast in the oven for around 30 minutes or until soft. Remove from the oven and let cool slightly.
- Step 3 In the meantime, prepare the dressing. Mix the tahini, olive oil, lemon juice, and water. Season with salt, pepper, and chili flakes to taste.
- Step 4 If you are using chickpeas from a tin, heat the chickpeas in a small saucepan. If you are using dried chickpeas, you can use them straight after they have been cooked. Add the Za’atar and mix until combined.
- Step 5 To assemble the bowl, place the spinach, the chickpeas, and the roasted pumpkin in a bowl. Add the sliced avocado and drizzle with the dressing.
