salad

zero waste Buddha bowl

Funny enough, this super trendy clean-eating-health-bowl is named after a man often depicted as having a big, round belly. Buddha!

*Okay, I have come to know that it's not entirely true that Buddha had a big belly... He was actually very skinny. You can read all about it here if you're interested. :P

Zero waste Buddha bowl

Today’s recipe is a vegan Zero waste Buddha bowl made from all kinds of leftovers that I had in the fridge. The Buddha bowl got it's name because the food in the bowl was piling up to look like Buddhas big belly!

Having an abundance of colorful food like this doesn't only make my mouth water but also really makes me so grateful to have food! I feel so blessed for these foods that I've come to learn to eat and love! I haven't always been super healthy and I do make exceptions still. But there's something in the vibrations of healthy food! It just makes you so darn happy!

Buddha bowls are meant to be hearty, filling bowls made of various greens, raw or roasted veggies, beans and sometimes healthy grains like quinoa or brown rice.

Sometimes there's toppings like nuts or seeds and dressings for added texture and flavor. My Bowl is made of 100% leftovers. This is a beautiful and modern dish to make whenever you need to make a fridge cleaning or if you're just too lazy too cook the day after you've had a big dinner or party!

(Scroll down to see how I made my Buddha bowl)

Zero waste Buddah bowl

This is just an example of what you can do to create a beautifully abundant Buddha bowl. Feel free to incorporate any leftovers that you have in you fridge!

INGREDIENTS

  • szechuan citrus green beans (get the recipe here)
  • oven roasted cauliflowers and sweet potatoes (unscented coconut oil + salt)
  • 1/3 cucumber
  • 2 tbsp kimchi
  • 2-3 radishes
  • 1/2 avocado
  • steamed kale
  • 1/2 cup chickpeas
  • pea sprouts

Vegan citrus yogurt

  • 1 cup vegan yogurt (oat/soy/coconut or your choice of plant yogurt)
  • zest from 1 lemon
  • 1/2 garlic clove
  • pinch salt and pepper
  • pinch olive oil

DIRECTIONS

  1. Wash cauliflower and sweet potatoes and cut the sweet potatoes in slightly smaller size than the cauliflowers (to make sure the cauliflowers don't get over cooked) drizzle a generous amount of coconut oil on top of the veggies and sprinkle some salt
  2. Roast in the oven on 200°C for 20-25 minutes
  3. Prepare the szechuan citrus green beans
  4. De-stem 3-4 leafs of kale and steam for 3-5 minutes
  5. Use spiralizer for the cucumber
  6. Use a mandolin for the radishes
  7. Prepare the yogurt by combining all ingredients in a bowl.
Zero waste Buddha bowl
Zero waste Buddha bowl
Zero waste Buddha bowl

Sometimes the simplest things become the biggest successes! I always try to think of the rainbow when I make bowls! The more the better (color-wise) try not to over season in any way, most veggies taste wonderfully in it's raw form of with a quick steam. Buddha bowls are meant to be simple to make and jam-packed with filling nutrients and vitamins that aid overall health.

Finally I'd like to mention the superhero of this dish (or any dish for that matter). Her name is Kim-SHE! Kimchi is a great thing to always have in the fridge! Kimchi is super flavorful, gives moisture and texture to any dull dish and are great for you gut health!

Magical summer rolls

I love finger food! In restaurants, spring rolls are usually eaten as an appetizer or side dish, these summer rolls can easily shine as the main course!

Magical summer rolls

Magical summer rolls recipe

Time:  45 minutes Serves: 8-10 summer rolls

  • 8-10 rice papers
  • 1-2 avocados
  • sunflower sprouts
  • 1 big carros
  • 1 bell pepper
  • 1 cucumber
  • 2 yellow beets
  • 2 polka beets
  • cilantro (optional)

Almond butter sauce

  • 1/3 cup almond butter (raw or roasted, the roasted one will have a richer taste but the raw one is much healthier)
  • 2 tbsp maple syrup
  • 1 tbsp tamari
  • 1 tbsp brown rice vinegar
  • 1 tbsp sesame oil
  • 1/2 garlic clove
  • 1 small piece of red pepper (according to taste)
  • 1 small piece of fresh ginger
  • 1/3 cup water

DIRECTIONS

Make the sauce by blending all ingredients in a high speed blender. Blend until smooth.

    Magical summer rolls recipe
    Magical summer rolls recipe

    Good to know if you're making spring rolls for the first time

    • You don't need too use hot water for the rice papers
    • The rice papers will become soft and get a jelly like texture after 1-2 minutes
    • Always use a slightly wet cutting board when you're wrapping the rice papers, this is to make sure they don't stick to the surface and break
    • It's good to have thinly sliced beets or romaine leafs to put all ingredients in before you wrap it in your rice paper, it's just easier that way
    • Chop all the veggies very thin or use a mandolin to get a nice texture of your fresh spring rolls
    • Sprouts come in all tastes and color, my favorites are beet sprouts, choose a kind that doesn't taste too much so it won't over shine the other flavors
    • Chop up a lot of veggies, you don't want to start and then realize you don't have enough to fill your spring rolls with
    • Save the leftovers in a glass container, so you'll have a nice salad ready in the fridge or, if you're like me, you'll just make more spring rolls the next day :P
    Magical summer rolls raw food
    vegan summer rolls
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    If you've never made rice paper rolls before, make sure to check on youtube quick. There's plenty of good videos that will make your rice paper rolling easier and FUN!

    Raw vegan falafel recipe

    Raw vegan falafel recipe

    Hey guys! Here's a raw vegan falafel recipe that you will love! Yesterday I had my lovely friend Maya over for lunch. I had meetings and a lot of work in the morning so I didn't have a lot of time to make something advanced so I made my raw falafels that I've posted here a couple of months ago. Raw vegan falafels are so delicious and nutritious and you can actually make them in no time and with just a few ingredients.
    These falafels can also be totally nut free by just exchanging the almond butter for extra tahini.