Recipe: Buddha Bowl

This is a truly quick and easy vegan recipe which is unbelievably tasty and nutritions. Why is it called Buddha Bowl? I have no idea as it is my own adaptation of Happy Buddha Bowl served by Kindfood in Burlington, ON so hence the name.

Ingredients (2 servings)

I had a really easy time with this recipe as everything was found either in the fridge or in the cupboard:

• Organic brown and wild rice - 1 cup
• Sweet potato - 1 medium potato
• Diced red onion - 1/4 medium red onion
• Diced tomato - 1 large heirloom tomato (yum! yum!)
• Sliced avocado - 1/2 avocado
• Fresh cilantro, rosemary and basil
• Olive Oil
• Soy Sauce
• Raw Almonds
• Sunflower seeds
• Italian herbs

Preparation

I am a happy owner of a rice cooker so it was taken care of. While the rice is being cooked, peel and slice sweet potato, put on a baking paper, sprinkle with olive oil, fresh rosemary and Italian herbs, and bake for about 20 minutes on 200C (~400F).

In the meanwhile, dice and slice red onion, tomato, cilantro and basil.

When the rice is ready, top it up with the diced veggies, baked sweet potato and sliced avocado. Then sprinkle with soy sauce, olive oil, sunflower seeds and almonds.

Hmm... that is it.