Buddha Bowl

It is said that the first bite is with the eye. I don't like too much fuss when it comes to food – foams, reductions and jus don't do it for me – but sometimes it's nice to take a little time to make your lunch look just a little bit pretty. 

I was introduced to buddha bowls by chef Stephen McCarty (creator of the most beautiful raw vegan cakes you ever will see). I love how easily they can be adapted to suit personal preferences, take into account dietary restrictions, incorporate seasonal or local produce, fit a tight budget, and use up leftovers.

It's important to keep the meal balanced by including healthy fats – could be in the form of avocado, seeds, nuts, oils – and some protein – legumes, seeds, nuts, nut butter – but otherwise you can add whatever you fancy.  

INGREDIENTS

Apple Cider Vinegar
Beetroot
Carrots
Celery
Cress
Cucumber
Flax Seed Oil
Hummus
Mixed Leaves
Pine Nuts
Spinach
Tomatoes

METHOD

Wash all produce and peel, core, chop, slice, and spiralise as appropriate. Dress the leaves with flax seed oil and apple cider vinegar. Arrange everything prettily in a bowl.
Sprinkle pine nuts and some cress over the top.

Serves 1 | £4 ish | 15 minutes


YOU MIGHT ALSO LIKE...