My first introduction to Buddha Bowls was through my friend , who has the most incredible food blog called The Truffle Journal. I’d never even heard of the concept before and was pretty much in heaven when she made a few dishes for me. In essences a Buddha Bowl is a nourishing all in one meal, so basically a whole bunch of healthy food on one plate (bowl). The main idea with Buddha bowls is to create a sense of mindfulness when eating, so it’s not just about piling your plate with everything you can get your hands on but creating a balanced meal that’s just enough.
I’ve been having some fun playing around with different ingredients and different ways to make Buddha Bowls but this Autumn Inspired one is my favourite. I’ve said it’s Autumn inspired because it’s filled with veggies that are freely available at this time of year but also it’s the perfect mix between hot/cooked and cold/raw ingredients. The total time to cook this dish is about one hour but it doesn’t require you to hover over your stove the entire time, once everything is on the go you can step back and watch the latest episode of KUWTK without having to worry too much!
Check out Mel’s blog for more inspiration, I’m honestly always trying out her recipes!
- 2 Cups of Wild Rice
- 2 Large Handfuls of Fresh Broccoli
- 10 Mini Corn pieces/3 large cobs
- 2 Large Butternuts
- 2 Large Sweet Potatoes
- 1 Tin of Organic Chickpeas 440g
- Cayenne Pepper
- Coconut Oil
- 2 Large Handfuls of Baby Spinach
- Preheat oven to 200 degrees, place Sweet Potato and Butternut in roasting dish with coconut oil and roast for one hour.
- Steam the rice on the stove or in a rice cooker (I prefer to use a rice cooker).
- Drain chickpeas and place on a backing tray, coat in coconut oil and cover with Cayenne Pepper, adjust according to taste. Grill in oven for 20 minutes until crisp.
- Chop Broccoli and sweetcorn roughly, leave uncooked.
- Place all ingredients into a bowl and cover with Baby Spinach
- Enjoy!
I know what I am cooking this weekend!!!
This looks YUM!!!!!!