This Buddha bowl is filled with deliciousness. I roasted some sweet potatoes, zucchini and yellow squashes, I added some diced avocado, sauerkraut and forbidden rice. And I made a very simple tahini dressing and garnished with fresh mint. Doesn’t that just sound dreamy? It was so nourishing and comforting. I just love these kind of bowls for dinner. I could eat this kind of meal every day haha!
It’s getting cold here in NYC and I wanted to make something a little more nourishing. We’re in October now and the weather is starting to change. This buddha bowl is warming and very earthy. And it really taste great with the roasted veggies. It really adds a nice crunch. I just love roasted veggies, and especially when it gets cooler outside. This healthy meal really contain a lot of goodies!
Have you ever try forbidden rice? Forbidden rice is a black rice that is organically grown in China. It’s very nutritious and contain antioxidants called anthocyanins, which is the pigment also found in blueberries and acai. Legend says that forbidden rice was once called “longevity rice” and was reserved for the emperors of China. Interesting, huh? It’s a very delicious rice. It has a roasted nutty taste and a soft texture. You can find it in most health food stores.
The dressing is very simple and very easy to make. It’s only tahini, lemon juice, water and sea salt. You can also add a little cumin if you like but I wanted to keep it simple.
This buddha bowl is vegan and gluten-free.
What do you like to have in your Buddha bowl?:)
- 1-2 tbsp extra-virgin olive oil
- 1 sweet potato, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 avocado, diced
- 1 cup forbidden rice, rinsed
- 1¾ cup water
- ½ cup sauerkraut
- Fresh mint leaves, optional
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup water
- 1 small clove garlic, optional
- Sea salt, to taste
- Preheat oven to 400F.
- Line a cookie sheet with parchment paper.
- Place veggies on the cookie sheet (separate sweet potatoes from the squash). Drizzle with olive oil.
- Roast the veggies for about 30-40 min, or until the veggies are ready. The squash should be ready before the sweet potatoes. Reserve.
- As soon as your veggies are in the oven, make the rice. In a pot, combine the rice with the water. Add a pinch of salt, bring to a boil, reduce heat to low, cover, and let simmer for about 30 min. Fluff and set aside.
- Make the dressing by whisking all ingredients in a bowl. Set aside.
- Make the bowls: Add rice, roasted veggies, avocado, sauerkraut, and sauce. Garnish with fresh mint leaves if you like.