Evolving Buddha Bowl

Summer-Fall-buddhaNote :: For a fun alternative, Ginger Quinoa Bowl recipe here.

This bowl is my breakfast [or lunch, or dinner] of champions. I always keep the constituent ingredients around so I can throw it together fast. Enjoy.

1 c Quinoa (white/red/black or a combo), cooked according to instructions
2c Steamed or blanched kale / broccoli / cauliflower / haricots verts / Brussels sprouts / sweet potatoes

Optional Yummy Additions
Avocado slices or cubes
Grilled Tempeh
1-3 eggs scrambled
Sliced Sicilian olives
Chicken Sausage
Coconut-oil sauteed pumpkin seeds, pine nuts, pistachios
Eden Shake (black sesame seeds, white sesame seeds, dulse flakes)

Healthy splash of Olio Verde Olive Oil

Sal de Ibiza or Himalayan Pink Flake Salt

and / or (often both for us)

150ml citrus (i love lemon but play with grapefruit/orange/lime if you wish)
150ml olive oil
3-5 heaping Tablespoons of Sweet, Mellow or any type of miso you love.
Mix with your hand blender till smooth, or put all the ingredients in a bottle and shake it like crazy.

Buddha-Bowl-w-Jonah-mealHere’s mine with Jonah’s mini version from a recent dinner.
He loves his haricots verts “on the SIDE, Mama.”

Evolving-BuddhaAnd here’s a version with beets, yogurt and pistachios, alongside some purple kale and scrambled eggs, all ingredients from the Union Square Greenmarket…

6 thoughts on “Evolving Buddha Bowl”

  1. Oh my goodness, your recipe is so tasty! I must admit i was skeptical as I am not a big fan of miso, but I will definitely b making this more often. Thank you for sharing.

    1. Usually two, even three small portions as an appetizer; make as much as you wish and it’ll stay in the fridge (keep dressing on the side) for a day. Enjoy!

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