Buddha Bowl w/ Spicy Miso Coconut Dressing

This is a fabulous way of preparing and eating food with a INTENT. Food that nourishes body, mind and spirit.

As we move into a new calendar year, it’s a great opportunity to start that ‘diet’ you’ve been chastising yourself about… but instead of some ridiculous calorie restricting monstrosity that people very rarely if ever stick to: how about trying to just eat a natural, largely plant based diet?

Buddha bowls are a great way to do this…. You can cook quinoa in bigger batches, and it lasts 2-4 days in the fridge in an airtight container, and cut veggies will also last up to 3 days covered in a damp handy towel and wrapped airtight. Like most things that are worthwhile doing, it takes a little prep but it’s more than worth it.

For this bowl I’ve put together a combination of the below listed fresh veggies, and made a new fav dressing (which can also be used as a dipping sauce for crudités or drizzled over pita breads on a nibbles platter)

Ingredients:
Organic quinoa base (I used Ceres Organics but you can’t see it on this pic)
Roasted garlic pepper cauliflower (I had a whole cauli in the fridge that needed using, so I mixed organic sesame oil with fresh garlic, sea salt and freshly ground black pepper, and roasted for 25 mins on 180 till it started to golden on top… Don’t cook any longer or it loses it’s crunch completely)
Red cabbage – finely cut
Fresh parsley (from the apartment deck-garden)
Snow peas cut length ways
Julienne carrots
Julienne cucumber
Sunflower seeds (suggest toasting these if you have time)
Julienne yellow capsicum

Layer the quinoa on the bottom, and then lay the cut veggies in rows across the bowl… this prep and layering is an important part of putting the intent and energy into your bowl, and its the part of the process that makes the selected ingredients look beautiful and appetising. Once everything is layered, I drizzled this with my newly perfected spicy miso coconut dressing – which I have included below.

Spicy Miso Coconut Dressing [or dipping sauce]
1/4 cup organic coconut oil
4 Tablespoons lemon or lime juice
1 thumb-sized nub of fresh peeled ginger
1 medium cloves garlic
2 Tablespoons pure maple syrup (or agave syrup or organic honey)
1 teaspoon soy sauce
1 tablespoon miso paste
1 Tablespoon water
1 tablespoon Harissa chilli

Blend ingredients until smooth, add water at the end.
** If you want to use as a salad dressing, simply add another tablespoon of water.

 

Buddha Bowl

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