Most of you probably have your own version of Buddha bowls. I’ve always eaten Buddha bowls; I just didn’t call them that. It seems they are everywhere now, which is brilliant! I love a big bowl of different taste sensations, made up of a little bit of this and a little bit of that.

I make mine seasonal, in winter most of it is cooked and warm and in summer I add a lot more raw veggies and add cooling dressings made with mint and coriander. Although traditionally Buddha bowls are normally vegan/vegetarian I sometimes add some kind of animal flesh when I need extra grounding.

It’s so easy to make your own Buddha bowl, below are some of the ingredients I end up using, (select one or two from each):

buddhabowl2

Protein

Greens

Summer

  • Sprouts
  • Zucchini Noodles
  • Broccoli salad

Winter

  • Cooked Spinach
  • Mushrooms
  • Cooked Kale

Veggies

Winter

Roasted Veggies

  • Roasted sweet potato
  • Roasted parsnip
  • Roasted Capsicum

Summer

Raw Veggies

  • Grated Carrot
  • Grated Beetroot

Dressings

Summer

Winter

I usually add something more pungent like garlic, chilli and ginger, alternatively fry up some ghee add fennel, coriander and cumin seeds and pour on top.

Ferments

I use cosmic food from Raw Sisterhood, my favorites are Golden Goodness and Tickle me Pink!

Extras

  • Avocado
  • Nuts
  • Sesame seeds

Enjoy!