The concept of Buddha bowl is beautiful and you can get as innovative as you want to. While there is no specific way to make it but the main concept is to make it a nutritious bowl by including grains, vegetables, greens, lentils etc. in small portions. One can be flexible in adding the ingredients as per their tastes and preferences.

This is one of my favourite Buddha bowls. I love using Organic raw Red Rice (not to be confused with the unpolished parboiled rice).

This Buddha bowl turned out to be a favourite among my family and friends. This makes it perfect for a brunch or lunch and you would feel so full and satiated. If you find this recipe interesting, do try and let me know your comments. I would love to know.

Ingredients:

Moong( Mung)sprouts Salad

Steamed Moong( Mung) bean sprouts- 2 cups
Tomatoes-2
Coriander leaves
Red Chili powder- 1/2 tsp
Lemon Juice
Salt to taste

METHOD

Steam the moong sprouts for 5 minutes

  1. In a bowl, add the moong sprouts and rest of the ingredients.
  2. Add lemon juice
  3. Mix well

Pineapple Rice
Pineapple( chopped)- 2 cups
Cooked Red Rice – 2 cups ( Check https://youtu.be/DSIe1sdaT5k  on how to cook Red Rice)
Green Bell pepper – 1/4 cup
Carrots – 1/4 cup
Red Chili flakes – 1 tsp
Extra virgin coconut oil- 2 tbsp.
Unsalted Cashews- 1/2 cup
Coriander leaves
Lemon juice- 2 tbsp.

METHOD

  1. Heat 1 tbsp coconut oil in a pan on medium heat
  2. Add the chopped Pineapple pieces, green bell peppers and carrots.
  3. Keep stirring occasionally for about 7 minutes until the pineapple pieces turn slightly golden
  4. Now, add salt to taste( I added about 1/2 tsp of pink salt).
  5. Add red chilli flakes and mix well.
  6. Add 1 tbsp. more of coconut oil and add the Cashews. Fry for 3 minutes on medium-high heat(approx)
  7. Add 2 cups of cooked Red rice and mix thoroughly.
  8. Turn off the heat and add coriander leaves and lemon juice.

Eggplant Dip
Eggplant- 1 medium
Oil- 1 tsp
Ginger- 1 tsp
Green chillies- 1 tsp
Tomatoes- 2
Coriander powder- 1 tbsp
Salt to taste
Parsley

METHOD

  1. Smear the Eggplant with Sesame or any vegetable oil.
  2. Place the whole Eggplant on the flame directly on medium heat.
  3. Keep turning the eggplant on all sides till you can see it to be cooked completely. It takes about 7-10 minutes depending on the size of the Eggplant.
  4. Keep it aside to cool for 15 minutes.
  5. Start peeling the charred skin by holding the stem.
  6. Chop the stem and mash the eggplant using the stem.
  7. Heat oil in a pan and add chopped ginger and green chillies. Fry for a minute.
  8. Add the tomatoes and cook on medium heat until the tomatoes are soft.
  9. At this point, add salt and coriander powder and mix well.
  10. Add the cooked eggplant and mix it well.
  11. Grind into a paste in a blender and finally add some parsley.

Spinach and Pomegranate Salad
Spinach( chopped)- 2 cups
Pomegranate arils- 1/2 cup
Lemon juice- 1 tbsp.

METHOD

  1. Mix the chopped Spinach and Pomegranate Arils
  2. Add the lemon juice.

To Bake
Sweet potato- 1 large
Carrots -3 medium
Red Chili powder – 1 tsp
Salt to taste

  1. Peel and chop the sweet potato and Carrots into the desired shapes.
  2. Add 2 tbsp. oil, salt to taste and 1 tsp red chilli powder to the chopped sweet potatoes. Make sure oil is coated evenly. Place the pieces on one half of the baking tray.
  3. To the chopped carrots, add a tbsp. of oil and salt to taste and mix well. Place the carrot pieces next to sweet potatoes.
  4. Bake at 200 degrees Celcius for 25 minutes.

Take a bowl or a deep plate, put the rice followed by sweet potatoes, carrots, moong sprouts salad, Spinach Pomegranate salad and the Eggplant dip.

For garnishing
Lemon juice
Parsley

Servings- 2-3