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Buddha power bowl

A little bit of everything right in this buddha bowl - honey glazed carrots - charred corn - sautéed mushrooms - black eyed peas (and not the band!) - avocado - grilled seasoned eggplants all on a bed of spinach!

What I love most about this bowl is that it's got all the right amount of protein, fiber, vitamins, iron and carbs from every source of veggies in there! It's super simple.


Buddha bowl


All you need is (for two bowls):


- 1 eggplant

- 1 corn on the cob

- 1/2 avocado

- handful of organic mushrooms

- 1 carrot

- 1 can of black eyed peas (organic and ready to eat)

- 2 handfuls of spinach

- Pomegranate seeds and spring onion for topping


Steps:


1- Prepare your corn first by removing the leaves and all strings. Boil water in a pot then add the corn and let it boil for another 10 to 15 minutes.


2- In the meantime, chop your eggplants and your carrot and season them. For the eggplants, I used a little bit of olive oil with the stonehouse northbeach blend, but you can opt for your favorite veggie seasoning. As for the carrots, season with a little bit of honey and sesame. Roast them in the oven at 200 C for about 20-30 minutes (note: for the eggplants, I grilled them on a griddle first for about 5 minutes on each side before roasting them in the oven).


3- Sautee the chopped mushrooms in a small pan with 1 tsp olive oil and a little bit of salt and pepper.


4- Wash your black eyed peas and season with garlic, lemon, salt, pepper and olive oil.


5- Your corn should be ready by now. Carefully take it out of the boiling pot, chop it in half once it cools, and season with salt.


6- Prepare your bowls by adding the spinach first (washed), then the grilled eggplants, roasted carrots, corn on the cob, black eyed peas, sautéed mushrooms and avocado.


7- Finally, finish off with pomegranate seeds and spring onion.


DIG IN!

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