We’ve been making Buddha bowls for years in our cafés. They are a great way of eating a variety of different types of food all together in one bowl. Buddha bowls are interchangeable and adaptable, so there are tons of ways to do it.
2 people5 minutes15 minutes
15 - Cherry Tomatoes
1 - Lime
or oyster mushrooms, thinly sliced
or brown rice
1 - SuperValu Avocado
ripe, peeled, stoned and sliced lengthways
100gSuperValu Baby Spinach
50gSuperValu Goodness Mixed Seeds
regular or sweetbeet
Heat the oil in a frying pan set on a high heat. Add the garlic and cook for 1 minute, stirring regularly. Add the mushrooms and cook for 1 minute, then add the tamari and cook for 2 more minutes. Add the spinach and cherry tomatoes and cook for another minute, until the spinach starts to wilt. Remove the pan from the heat.
Get your two bowls out. Divide the avocado and cucumber slices evenly between the bowls. Spoon 2 tablespoons of hummus into each bowl. Add half the rice or quinoa to each bowl and do the same with the mushroom mix and sauerkraut. Squeeze half of the lime juice onto the rice, avocado and cucumber.
Finally, toast the seeds in a dry pan set on a high heat until they start to pop. Sprinkle the toasted seeds on top of each bowl and serve straight away.