This is a dish that combines different vegetables, protein, grains, seeds…
Some are raw, some cooked or dried, so it gives as a result, a meal full of nutrients, with different textures, very tasty and nice.
My bowl today contains:
Mixed green leaves: kale, watercress…
Sun dried tomatoes – rehydrated in a bowl of water for about 2 hours.
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon Dijon mustard
- black pepper
- juice of ½ lemon
Put the chicken breast on an aluminium foil, spice it with salt, black pepper, garam masala and a squeeze of lemon juice. Spread mustard on it. Close the foil to make a packet and bake it for 20 min. at 180 degrees.
Leave it to rest unopened in the packet.
Wash the aubergine and cut it in slices of 1 or 2 cm. Put them on an oven tray with salt, pepper, mixed herbs and bake it for 20 min. at 180 degrees.
Peel and cut the pumpkin into dices (about 4 cm). Put it on an oven tray with salt, black pepper, tumeric and a drizzle of olive oil. Bake it for 30 min. at 180 degrees.
Put the quinoa in a colander and wash it well under water (this is to get rid of saponin, a toxic substance).
Drain it and put it in a pot to boil with double the amount of water, mid-heat, covered, for 10-15 min.
Put the ingredients for the vinaigrette in an empty jar, close well and shake it like you are preparing a cocktail 😉
Now, serve in a bowl: the mixed leaves, avocado cut in dices, baked pumpkin and aubergine, mustard chicken cut in slices, 2 good spoons of quinoa, some sundried tomatoes and some pumpkin seeds.
Ready to eat!
Normally I serve the vinaigrette in the jar where I have mixed it, so you can serve as much as you want just before eating.
Buddha bowls allow 1000 different combinations of food and seasonings.
Try and experiment to discover your favourites.