Buddha Bowls are meant to be nutritious and I have tried to make this recipe interesting, colourful and tempting for everyone including the kids.

Table of contents

Why call it Superfood?

All the main ingredients in this bowl are rich in nutrients and considered to be a superfood. Hence, the superfood word came to my mind :). Quinoa, Tofu( another protein-rich option for those with lactose intolerance and vegans)sweet potatoes, greens, the fruit and nuts altogether is an excellent combination in terms of flavour and nutrition.

Instead of using rice, I have used Quinoa known to be packed with protein and fibre and to make it more interesting, have added a few vegetables to it. It tastes awesome. I believe this bowl idea can be highly beneficial for those on a diet or seeking weight loss. Now, let’s get straight to the recipe.

Enjoy! Happy cooking and eating.

Quinoa with vegetables

Ingredients

  • Cooked Quinoa- 2 cups
  • Red bell pepper- 1
  • Green Bell pepper-1/2
  • Corn kernels(cooked)- 1 cup
  • Ginger(chopped)- 2 tsp
  • Salt to taste
  • Red chilli flakes- 1 tsp
  • Coconut oil- 2 tsp

Method

  1. Chop the peppers and ginger into small pieces.
  2. Heat the oil in a pan and add ginger. Fry for a minute and add the chopped green and red peppers along with the cooked corn.
  3. Add salt and chilli flakes and stir fry for another minute.
  4. Cook on medium-high heat for 7 minutes.
  5. Transfer the cooked quinoa into the pan and mix until well combined.
  6. Turn off the heat and it is ready to be served.

Notes:

How to cook Quinoa?

  1. Quinoa- 1 cup
  2. Water-2 cups
  • Wash quinoa well.
  • In a pot, bring the water to a boil and add quinoa and cook on low-medium heat for 20 minutes.

 

Baked Sweet potatoes, Beet & Coconut

Ingredients

  • Sweet potato- 2 medium
  • Beet- 1 large
  • Coconut(grated)- 1/2 cup
  • Sesame oil( or any vegetable oil)- 2 tbsp
  • Red chilli powder- 3/4 tsp
  • Salt to taste

Method

Preparation for sweet potatoes:

  1. Wash, peel and cut the potatoes into 1/4 inch rounds.
  2. In a bowl, combine the rest of the ingredients and add the sweet potatoes into the bowl.
  3. Combine until all of the potatoes are coated with the mixture.

Preparation for Beet and coconut:

Wash, peel and quarter the beet and chop them into thin(1/4 inch) slices.

  • On a baking tray, place the sweet potatoes on one half and the beet on the other half of the tray.
  • Sprinkle the grated coconut  and salt on the beets
  • Bake for 30 minutes at 200 Celcius.

Spinach and Orange Salad

Ingredients

  • Spinach(chopped)- 2 cups
  • Orange- 2
  • Raisins- 2 tbsp
  • Walnuts- 2 tbsp

Method

  1. Wash the spinach leaves well until they are perfectly clean.
  2. Chop them into thin pieces.
  3. Peel the oranges and remove the pith and seeds.
  4. In a bowl, add the spinach, orange segments, Raisins and Walnuts.

Fried Tofu

  • Tofu(spiced and flavoured) block- 200 g
  • Vegetable Oil- 4 tbsp.

Method

  1. Wash the Tofu block well and squeeze out any extra water from it.
  2. Heat a cast-iron skillet with oil on medium heat.
  3. Place the Tofu cubes and fry them for 5 minutes on both sides until lightly golden.

Notes:

  • I have used spiced and flavoured tofu. Plain tofu can be used with or without marination.
  • Fry the tofu just before serving in order to enjoy its texture at its best.

For garnishing

Lemon juice- 4 tbsp.

For serving:

On a plate, assemble all the prepared dishes and top it with lemon juice.