This colorful and healthy buddha bowl can be prepared perfectly with any kind of vegetables, bulgur, couscous or quinoa, a few green leaves, and a delicious dressing. Creativity is the main ingredient!
When it comes to groceries, I rarely shop systematically. I do have a shopping list with things that are empty, missing or needed. But in 99% of all cases, numerous additional things go into the shopping cart that are not on the list. This concerns above all fresh products such as fruit and vegetables. When I stand in front of the farmer's stall at our weekly market on Tuesdays, the complete assortment smiles at me.
In addition, the nice saleswomen make some things even more palatable to me. "The cucumbers are so delicious, not watery at all, but full of flavor". "The carrots are so sweet this year, it's amazing"! My shopping bag is often too small and I come home balancing vegetables in each hand.
Fortunately, fruits and vegetables do not go bad in our house. The children get cut fruit and vegetables in their snacks for school and kindergarten and I for work. Depending on how many kids are at home in the afternoon, we add another 2-3 apples and 4-5 carrots. Cucumber and peppers are also always in high demand. Vegetables also play a big role in dinner and always end up on the table in some form or another.
Buddha Bowl with healthy organic ingredients
When it comes to fruit and vegetables, it's not just quality that plays a big role for me, but also seasonal and regional produce. Especially with fresh products, I try to pay special attention. That's exactly why I love my weekly market so much. 🙂 For some time now, I've also been paying more attention to the origin and processing of other products. So I react increasingly sensitive to industrially processed foods, to which any artificial flavors, binders or the like are added. "You are what you eat" - it is not said for nothing.
The purer and more unprocessed a food is, the better and healthier it is for us and our body. Toxins of any kind (industrial sugar, flavor enhancers, artificial additives to name a few) not only impair the work in our cells, they also deposit in the body and affect our entire metabolism. We feel tired, listless and heavy, complain of headaches and are not as efficient as we could be. Now I don't want to play the moralizer here at all, because even I don't always succeed one hundred percent. Just saying that it is always worthwhile to look at what we eat and where it comes from. And you can hardly go wrong with fresh fruit and vegetables.
In this recipe, I've put together a colorful mix of lettuce and vegetables in a delicious Buddha Bowl. With bulgur, sweet potato and a fine cilantro dressing. Enjoy it!
Buddha Bowl with Bulgur and Sweet Potato
Ingredients
- 100 g bulgur
- 200 g sweet potato
- 1 carrot
- 4 tablespoon olive oil
- ¼ teaspoon chili flakes
- 1 teaspoon liquid honey
- coarse sea salt & freshly ground pepper
- 1 bunch cilantro
- 2 tablespoon white sesame paste (tahini)
- ½ lemon
- ½ clove garlic
- ½ teaspoon cumin
- 30-50 ml lukewarm water
- 50 g mixed lettuce
- 100 g cherry tomatoes
- 1 avocado
- 100 g feta cheese
- 2 tablespoon mixed seeds pumpkin seeds, sunflower seeds, linseeds
Instructions
- Preheat the oven to 200 degrees top/bottom heat.
- Peel and dice the sweet potato and carrot and place in an ovenproof dish. Mix with 2 tablespoons olive oil, ¼ teaspoon chili flakes, 1 teaspoon liquid honey, and some coarse sea salt. Cook in the preheated oven on the 2nd rack from the top for about 20-25 minutes, until the vegetables are tender. Then remove from the oven and let cool slightly.
- Cook the bulgur in a small saucepan in twice the amount of water, plus a pinch of salt, as directed on the package. After swelling, loosen with a fork.
- For the dressing, wash the cilantro and shake dry. Pluck off the leaves and fine stems and place in a tall container. Add 2 tablespoons tahini, the juice of ½ lemon, ½ clove garlic, ½ teaspoon cumin, and some salt and pepper. Blend all ingredients with a hand blender to make a creamy dressing. While blending, carefully and gradually add a little lukewarm water until the dressing reaches the desired consistency.
- Wash the lettuce leaves and spin dry. Wash the tomatoes and halve or quarter them, depending on their size. Cut the avocado in half and pit it. Lift out the flesh with a spoon and cut into wedges.
- Arrange bulgur, oven vegetables, lettuce, tomatoes and avocado on two plates. Crumble the feta cheese over the top and sprinkle a tablespoon of mixed seeds over each bowl. Finally, drizzle generously with the dressing and serve.
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