Meatless Monday Recipe – KindFood’s Buddha Bowl

17 Jun

I know I posted this recipe up some time last year but I had it last weekend and just thought I’d share it again because it’s absolutely delicious!!!

You may have heard me mention this place before but my absolute FAVOURITE cafe for healthy vegan eating and scrumptious desserts is a place out in Burlington called KindFood.  Lucky for me (and now for you), Kelly Childs (the creative genius behind KindFood) got together with the Queen of Eat Clean – Tosca Reno – and shared this delicious recipe on Tosca’s blog.  I now have the pleasure of sharing it with you.  It is sooooo yummy….I guarantee you will not be disappointed.  I can’t wait to make it at home!!

Serves 4

6-7 cups cooked organic brown rice
4 tbsp olive oil
2 tbsp wheat free tamari (or a little more sprinkled over)
2 tsp DRIED basil (sprinkled over rice and oil and tamari)
4 tbsp diced tomatoes (1cm dice)
4 tbsp diced red onion (1cm dice)
½ half sweet potato sliced and then quartered
4 tbsp FRESH cilantro sprinkled
4 tbsp raw organic sunflower seeds
1/4 cup raw organic almonds
1 whole organic avocado sliced
Topped with about 3-4 sunflower sprouts on each bowl

Make organic brown rice according to the packaging. (I would suggest using 3 cups of brown rice to 6.5 cups of spring water and this will make you plenty). This should take about 45 minutes of cooking time or pre-cook the rice the night before and simply warm up the rice in a skillet when needed.

Slice and then quarter the sweet potato and place in a hot skillet to cook and brown. Grill for about 5 minutes until brown. Keep warm. (You can also lay out the sweet potato on a baking sheet and bake for 15 minutes)

Once rice is cooked, divide the hot brown rice between 4 large soup bowls.

Now this is the easy part:
1. Drizzle the olive oil and the tamari over the rice bowls. (1 tbsp on each bowl and ½ tbsp tamari- to personal taste)
2. Sprinkle the bowls evenly with dried basil. (1/2 tsp on each bowl)
3. Top with diced tomatoes and diced red onions. (1 tbsp on each bowl)
4. Lay about 6-7 pieces of sweet potato over each bowl. (1 tbsp on each bowl)
5. Scatter with chopped fresh cilantro over top. (1 tbsp on each bowl)
6. Now sprinkle 1 tbsp of sunflower seeds on each bowl.
7. About 7 raw almonds are now placed on each rice bowl.
8. Garnish with about 3 slices of avocado and sunflower sprouts on each bowl.

This is your simplest dinner ever! It also keeps well for a brown bag lunch to be eaten at work or at school.

For more delicious recipes go to www.kellychilds.com.

Enjoy!!

Have a fit and fabulous day.

Lisa

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