Buddha Bowls! Ommm!

buddahYum! Need something healthy, good for you, filling, quick, and have a bunch of hodge podge left in the refrigerator that you need to use up. This simple and fast recipe is your ticket for cleaning out the fridge, eating clean, and filling everyone’s bellies at the table.

Look through your cabinets and find different ingredients. Don’t have Kale but you have spinach go for it! No chic peas, but have edamame use it! Use all raw ingredients or roast or saute some veggies to make it warm and comforting. Eat this all year round, changing your ingredients with the season. Warm in the winter, cool for the summer. Remember you can make it your own and switch up your bowls. You can also make your own dressings to cut out the extra fats, sugar, and calories. This will also give you the freedom to change up your flavor profiles. Make your portions bigger and you can have multiple meals.

Ingredients:

  • 1 cup Basmati Rice or quinoa
  • 2 Tbsp olive oil
  • 1 cup portabella mushrooms
  • 1 cup Brussels sprouts- halved
  • 1/4 cup shredded carrots
  • 3 large kale leaves- destemmed
  • 1/2 cup shredded purple cabbage
  • 1/4 cup carrots-matchstick (slice thinly or use a mandolin)
  • 1/2 cup garbanzo or chick peas (organic in a can or soaked)
  • 1/2 ripe avocado
  • 2 cauliflower flowers
  • 3 radish slices (watermelon radish-shown in picture)
  • 1 Tbsp Hemp seeds

Dressing Ingredients:

  • 1 Tbsp Tahini
  • 1 Tbsp nutritional yeast
  • 1/2 avocado
  • 1 lemon juiced
  • pinch sea salt
  • fresh ground pepper
  • water to thin if needed

Directions:

  1. In a pot add water (2 cups water to 1 cup of grain), add rice or quinoa and bring to a boil. Reduce to simmer and cover with a top till all the water absorbs about 25 minutes
  2. In a saute pan, add olive oil and saute brussels, mushrooms, and cauliflower on medium heat. Season with salt and pepper if you wish. Should be about 10 minutes to saute.
  3. Chop, slice, or shred raw vegetables.
  4. For chic peas: if soaking they need to soak over night in water. drain off water and rinse. If you did canned. Make sure to rinse really well.
  5. In a bowl, spoon in rice or quinoa, add sauteed brussels, cauliflower, and mushrooms, arrange them if you wish 🙂 Add raw veggies around the bowl, carrots, kale, cabbage, radish, avocado. Add chic peas and top with Hemp seeds.
  6. For Dressing: in a food processor or immersion blender add all ingredients and blend well. Need a little heat, add a pinch of cayenne. (Add water if you need to thin it out a bit.) Pour on top for desired amount and enjoy!
  7. Left over dressing place in an old jar, mason jars work great and use for the next time. Should last a couple days.
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This entry was posted in Food, Recipes, Wellness and tagged , , , , , , by Farm, Foodie and Fitness. Bookmark the permalink.

About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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