1 serving; 15 min preparation; 20 min cooking time.
Buddha bowls became very popular nowadays. But what exactly is a Buddha bowl? It’s in fact a mix of delicious, nutritious and healthy ingredients. One might say that it’s a super bowl.
Typical it is a combination of greens, grains, vegetable protein, seeds and fruit. It’s very interesting how different textures and flavors could create such a harmony. Perhaps harmony is the inspiration for name.
The most important thing for this dish is to use your favorite products and flavors. The more color you add, the better, because it will be pleasing for your sight as well. After all people say that you first “eat” with your eyes.
- 1 medium sweet potato, brunoise
- 1 tbsp paprika
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 80 g white quinoa, cooked (optional)
- 100 g green salad (I used a mix of different kinds)
- 3 radishes, sliced
- 3 tbsp pomegranate seeds
- 1/2 avocado, sliced or brunoise
- 1 tsp chia seeds
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds
- 1 tsp pine nuts
for the dressing:
- 3 tbsp Greek yoghurt
- 2 tsp lime juice
- 10 g fresh cilantro
- 1 tsp mild olive oil
- 1/2 tsp salt
Preheat the oven to 200 degrees C/400 degrees F.
Peel and cut the potato in cubes. Make sure that they are even so that they can cook evenly. Roast the potato in the preheated oven for 20 min. Let it cool when ready.
If you decide to use quinoa, cook it in a small sauce pan with enough water for 10 min. Season with salt.
Put the quinoa in a big salad bowl or a wide plate. Cover with green salad. Spread sweet potatoes on top. Toss slices/cubes of avocado and slices of radishes. Cover with the pomegranate and the rest of the seeds.
Dressing: Put all ingredients for the dressing in a food processor or a blender. Blend until smooth. Adjust the seasoning if needed.
Pour the dressing over the salad. Enjoy!