I LOVE eating from a big mug or bowl and particularly so if it's filled with nutrient dense yummy-ness. One of my all time favorite lunches is whipping together a Buddha Bowl.
Typically these are vegan and macrobiotic grain bowls but there are a variety of ways to do it. If you're on the paleo spectrum you can simply replace the grains with cauliflower rice OR organic, wild/grassfed protein option of your preference. Maybe even a fried egg on top...need I say more?
In collaboration with my friend and maker of the most functional (and gorgeous) food totes, Jan from Millie | Lottie, we bring you creative takes on making your own Buddha Bowls. And in honor of sharing good food recipes and community, Millie | Lottie is offering 15% throughout October. Use promo code: CLEANSE15 Ends October 31st.
Buddha Bowls appease all the cravings while leaving you completely satisfied. There is no wrong way to do it and you can get as creative as you wish. Make enough so you have leftovers – you will be so happy you did!
Below is a sample of one I make often, but play around with all the options below.
I would love to hear your favorite combinations!
1 cup cooked sprouted grains (or GF grain like white rice, quinoa, wild rice, amaranth, millet)
1 cup sautéed mushrooms
1 small carrot, sliced and steamed*
½ beet, sliced and steamed*
½ cup zucchini, chopped and steamed *
1 Tablespoon red onion/scallions, finely chopped
1 Tablespoon of pickled ginger
1 avocado, sliced
1 teaspoon chickpea miso
1-2 teaspoons dulse flakes (a great source for vitamins B12, B6, A, C, potassium, iodine)
Toppings– drizzle of Coconut Aminos, guzzle of Olive Oil, squeeze of lemon/lime, sprinkle of salt & pepper.
*Note: you can use any veggies you like here. I recommend steaming or cooking veggies for the fall and winter.
Vegetarian–Hempseeds, pepitas, walnuts, macademia, legumes (cooked beans), boiled/poached/fried egg
Paleo–wild fish, organic eggs, beef or chicken
Bringing it together
Divide cooked grains into 2 big bowls and top with veggies, avocado and protein of your choice. Scoop in miso and sprinkle in the dulse flakes, and I always add walnuts or pumpkin seeds for crunch. Use a guzzle of EVOO (extra virgin olive oil), a drizzle of coconut aminos and squeeze juice from ½ a lemon. Stir it all together to mix up all the amazing flavors and enjoy!
Consider making it….
Mediterranean–add humus, chopped kalamata olives, basil, oregano, za’ atar, tahini
Mexican–sautéed garlic, black beans, sprinkle of cumin, avocado, salsa (omit salsa if on the cleanse and avoiding nightshades)
Asian– sautéed garlic, galangal (or ginger), shallot, basil, coriander/cilantro, turmeric, tamari (GF soy sauce), gomasio
Remember there are LOTS of ways to do this! Get creative and include your favorite vegetables and herbs.