INGREDIENTS
FOR THE PICO DE GALLO
FOR THE BOWL
INSTRUCTIONS
Dressing
1 lemon, use only the juice 1 tbsp olive oil 2 tbsp plain yogurt 1 tbsp honey ½ bunch flat-leaf parsley, finely chopped ½ tsp salt a little pepper Quinoa 2 cups of water or vegetable stock 250 g quinoa salt to taste Buddha bowl 200 g sweet potatoes, freshly cooked, peeled while hot, sliced 1 baby lettuce, cut lengthwise into eighths 100 g raspberries ½ mango, sliced 100 g feta, cubed 100 g cherry tomatoes, halved 40 g garden cress INGREDIENTS
Lemon Tahini Dressing
Greek Marinade
Roasted Grape Tomatoes
Other Ingredients to serve
INSTRUCTIONS Lemon Tahini Dressing
Greek Marinade
To roast the tomatoes
Other components
To serve
Serves: 2
INGREDIENTS
INSTRUCTIONS
This Buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
INGREDIENTS Rice and veggies
Essential garnishes
INSTRUCTIONS
NOTES *CARROT GINGER DRESSING NOTE: You’re probably only going to need ½ batch of the dressing for 4 bowls. I recommend making the full batch since blenders require a decent volume of liquid to blend. Just use the leftover dressing on salads within 1 to 2 weeks of making. *MAKE IT QUICK: If you’re in a hurry, you can skip the dressing and drizzle tamari and toasted sesame oil lightly over the bowls instead. MAKE IT VEGAN: Be sure to follow the vegan option while making the carrot-ginger dressing. MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, instead of soy sauce. Or, omit the soy sauce altogether and season the rice with salt, to taste. MAKE IT SOY FREE: Omit the tamari/soy sauce and season the rice with salt, to taste. Ingredients
Method
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MAPLE TOFFEE CRISP
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