vego buddha bowl

 
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For those of you unlucky enough to not know what one of these are- buddha bowls are basically an amalgamation of beautiful looking vegetables placed nicely in a bowl. They’re just so pretty I needed to make one.

Turned out sooo deliciously, but I would recommend making these either in a bunch of small bowls or if you want to make one big one, to use it as a share salad. You can really add whatever you like, it is a great way to use up whatever you have in the fridge and can add whatever flavours!


 

vego buddha bowl

Ingredients 

1-2 cups baby spinach

1/2 cup noodles cooked( I used buckwheat and brown rice)

1 small head broccoli

1 small sweet potato

1/2 tin roasted chickpeas

1/2 avocado

2-3 stalks kale

2-3 baked slices tofu

2 tbsp sauerkraut

1/2 sliced capsicum

2 tbsp olive oil

dressing

1 tbsp sesame seeds

1 tsp fresh chilli

1 tsp miso paste

1-2 tbsp tamari

1 tbsp sesame oil

2 tbsp hot water

1 tsp honey

Method

  1. Roast the broccoli, sweet potato and chickpeas in a dish at 180 degrees for about 45 minutes till golden. Coat in 2 tbsp olive oil, chilli, salt, pepper and spices of choice ( I also used turmeric and fennel seeds)

  2. Place all dressing ingredients into a bowl and stir well

  3. Marinade the pieces of tofu in half of the dressing while the vegetables are cooking and let it sit and absorb the flavours.

  4. when the vegetables are almost done, place the tofu in a baking dish and bake turning over after 10 minutes until both sides are golden

  5. Use the baby spinach as the base of your bowl. Then arrange the cooked and fresh veg with noodles however you like.

  6. Once all the veggies are in place, pour over the other half of your dressing and eat!