We were asked by our friend Ellie (@elsas_wholesomelife) to create a colourful buddha bowl for her #RAINBOWFOODCHALLENGE, and boy did we deliver (if we do say so ourselves). We made our Buddha Bowl with a fragrant quinoa pilaf, turmeric lotus chips and an avocado garden, but you can just use this as a guide to make your own rainbow creation, as long as there is a balance of plant protein, good fats, whole grains, a larder of good quality pantry staples and an array colourful vegetables, you are in nourish bowl heaven!
1 cup of lotus chips - we used frozen store bought lotus chips
2 tbsp pepitas
2 tbsp sunflower seeds
1 tsp hemp seeds
1 cup quinoa
1 tbsp nutritional yeast
A pinch of pink himalayan crystal salt
250ml coconut oil
1 avocado
1 tbsp hummus
Edible flowers
½ tsp black sesame seeds
Turmeric Powder
Cumin Powder
Fennel seeds
Cinnamon
Cracked pepper
Smoked paprika
Dried Rose petals
Chilli flakes
Olive Oil
A selection of raw vegetables, choose a variety of colours and textures. We used watermelon radish, daikon, edamame, snow peas and micro herbs.
Method
Preheat oven to 350 degrees Fahrenheit (approximately 180 degrees Celsius).
Lay chickpeas out on a tray lined with baking paper. Dust with salt and pepper, 1 teaspoon turmeric powder, 1/2 teaspoon of cumin powder. Place in the oven for 40 minutes or until crunchy.
Cut pumpkin into crescent moons. Place on a baking tray, dust with a pinch of salt and pepper and cinnamon, sprinkle fennel seeds then drizzle with olive oil. Place in oven for 30 minutes or until pumpkin is tender and caramelized.
Add nuts and seeds and sliced garlic to a small saucepan with a little coconut oil and cook until crispy, then sprinkle with a little Himalayan Crystal Salt. Set aside.
To make the fragrant quinoa pilaf, place quinoa in a saucepan, add 1/2 teaspoon of turmeric powder, 1 teaspoon of Coconut Oil and fry for just a minute, before the quinoa begins to pop.
Then add Nutra Organics Vegetable Broth Powder and 1 1/2 cups of water. Cover and bring to the boil, reduce heat to low for 10 minutes or until cooked through.
Remove lid and fluff with a fork to allow the steam to escape.
Then combine the cooked quinoa and chickpeas into a bowl, season and squeeze over the juice of 1/2 lemon. Sprinkle through nuts and seeds and garlic.
Heat 1 cup of coconut oil in a small or medium saucepan. Lay out lotus chips on a board then dust over with a little turmeric powder (1-2 teaspoons).
Carefully place lotus chips into hot oil and cook until crisp (About 5 - 7 mins from frozen). Keep an eye on them so they don’t burn. Remove lotus chips from the oil and lay out onto some paper towel, sprinkle over some Himalayan Crystal Salt.
Heat a frypan with a little oil. Add broccoli florets, fry until cooked but still with a little crunch. Squeeze over remaining lemon juice and sprinkle with a little Himalayan Crystal Salt.
Prepare the raw vegetables by cutting into small portions.
Prepare the bowls by layering the components in the bowl leaving room in the center for the avocado garden.
Cut an avocado in half. Remove seed. Using a spoon, carefully scoop the avocado out of the skin so the half remains intact. Spoon 1 tablespoon of hummus into the cavity of the avocado. Sprinkle over nutritional yeast and Hemp seeds, as well as some smoked paprika. Decorate the avocado garden by sprinkling it with little garnishes you have on hand. We used black sesame seeds, dried rose petals, enoki mushrooms, chives, and fennel fronds.
Garnish with a wedge of lime and edible flowers. Enjoy!
Preheat oven to 180 degrees Celsius.
Lay chickpeas out on a tray lined with baking paper. Dust with salt and pepper, 1 tsp turmeric powder, ½ tsp of cumin powder. Place in the oven for 40 mins or until crunchy.
Cut pumpkin into crescent moons Place on a baking tray, dust with a pinch of salt and pepper and cinnamon, sprinkle fennel seeds then drizzle with olive oil. Place in oven for 30 mins or until pumpkin is tender and caramelised.
Add nuts and seeds and sliced garlic to a small saucepan with a little coconut oil and cook until crispy, then sprinkle with a little Himalayan Crystal Salt. Set aside.
To make the fragrant quinoa pilaf, place quinoa in a saucepan, add ½ tsp of turmeric powder, 1 tsp of Coconut Oil and fry for just a minute, before the quinoa begins to pop.
Then add Nutra Organics Vegetable Broth Powder and 1 ½ half cups of water. Cover and bring to the boil, reduce heat to low for 10 minutes or until cooked through.
Remove lid and fluff with a fork to allow the steam to escape.
Then combine the cooked quinoa and chickpeas into a bowl, season and squeeze over the juice of ½ lemon. Sprinkle through nuts and seeds and garlic.
Heat 250ml of coconut oil in a small or medium saucepan. Lay out lotus chips on a board then dust over with a little turmeric powder (1-2 tsp).
Carefully place lotus chips into hot oil and cook until crisp (About 5 - 7 mins from frozen). Keep an eye on them so they don’t burn. Remove lotus chips from the oil and lay out onto some paper towel, sprinkle over some Himalayan Crystal Salt.
Heat a frypan with a little oil. Add broccoli florets, fry until cooked but still with a little crunch. Squeeze over remaining lemon juice and sprinkle with a little Himalayan Crystal Salt.
Prepare the raw vegetables by cutting into small portions.
Prepare the bowls by layering the components in the bowl leaving room in the centre for the avocado garden.
Cut an avocado in half. Remove seed. Using a spoon, carefully scoop the avocado out of the skin so the half remains intact. Spoon 1 tbsp of hummus into the cavity of the avocado. Sprinkle over nutritional yeast and Hemp seeds, as well as some smoked paprika. Decorate the avocado garden by sprinkling it with little garnishes you have on hand. We used black sesame seeds, dried rose petals, enoki mushrooms, chives and fennel fronds.
Garnish with a wedge of lime and edible flowers. Enjoy!
Exotic Rainbow Buddha Bowl
With Vegetable Broth
Not too tricky
2
1 hr 30 mins
We were asked by our friend Ellie (@elsas_wholesomelife) to create a colourful buddha bowl for her #RAINBOWFOODCHALLENGE, and boy did we deliver (if we do say so ourselves). We made our Buddha Bowl with a fragrant quinoa pilaf, turmeric lotus chips and an avocado garden, but you can just use this as a guide to make your own rainbow creation, as long as there is a balance of plant protein, good fats, whole grains, a larder of good quality pantry staples and an array colourful vegetables, you are in nourish bowl heaven!
1 cup of lotus chips - we used frozen store bought lotus chips
2 tbsp pepitas
2 tbsp sunflower seeds
1 tsp hemp seeds
1 cup quinoa
1 tbsp nutritional yeast
A pinch of pink himalayan crystal salt
250ml coconut oil
1 avocado
1 tbsp hummus
Edible flowers
½ tsp black sesame seeds
Turmeric Powder
Cumin Powder
Fennel seeds
Cinnamon
Cracked pepper
Smoked paprika
Dried Rose petals
Chilli flakes
Olive Oil
A selection of raw vegetables, choose a variety of colours and textures. We used watermelon radish, daikon, edamame, snow peas and micro herbs.
Method
Preheat oven to 350 degrees Fahrenheit (approximately 180 degrees Celsius).
Lay chickpeas out on a tray lined with baking paper. Dust with salt and pepper, 1 teaspoon turmeric powder, 1/2 teaspoon of cumin powder. Place in the oven for 40 minutes or until crunchy.
Cut pumpkin into crescent moons. Place on a baking tray, dust with a pinch of salt and pepper and cinnamon, sprinkle fennel seeds then drizzle with olive oil. Place in oven for 30 minutes or until pumpkin is tender and caramelized.
Add nuts and seeds and sliced garlic to a small saucepan with a little coconut oil and cook until crispy, then sprinkle with a little Himalayan Crystal Salt. Set aside.
To make the fragrant quinoa pilaf, place quinoa in a saucepan, add 1/2 teaspoon of turmeric powder, 1 teaspoon of Coconut Oil and fry for just a minute, before the quinoa begins to pop.
Then add Nutra Organics Vegetable Broth Powder and 1 1/2 cups of water. Cover and bring to the boil, reduce heat to low for 10 minutes or until cooked through.
Remove lid and fluff with a fork to allow the steam to escape.
Then combine the cooked quinoa and chickpeas into a bowl, season and squeeze over the juice of 1/2 lemon. Sprinkle through nuts and seeds and garlic.
Heat 1 cup of coconut oil in a small or medium saucepan. Lay out lotus chips on a board then dust over with a little turmeric powder (1-2 teaspoons).
Carefully place lotus chips into hot oil and cook until crisp (About 5 - 7 mins from frozen). Keep an eye on them so they don’t burn. Remove lotus chips from the oil and lay out onto some paper towel, sprinkle over some Himalayan Crystal Salt.
Heat a frypan with a little oil. Add broccoli florets, fry until cooked but still with a little crunch. Squeeze over remaining lemon juice and sprinkle with a little Himalayan Crystal Salt.
Prepare the raw vegetables by cutting into small portions.
Prepare the bowls by layering the components in the bowl leaving room in the center for the avocado garden.
Cut an avocado in half. Remove seed. Using a spoon, carefully scoop the avocado out of the skin so the half remains intact. Spoon 1 tablespoon of hummus into the cavity of the avocado. Sprinkle over nutritional yeast and Hemp seeds, as well as some smoked paprika. Decorate the avocado garden by sprinkling it with little garnishes you have on hand. We used black sesame seeds, dried rose petals, enoki mushrooms, chives, and fennel fronds.
Garnish with a wedge of lime and edible flowers. Enjoy!
Preheat oven to 180 degrees Celsius.
Lay chickpeas out on a tray lined with baking paper. Dust with salt and pepper, 1 tsp turmeric powder, ½ tsp of cumin powder. Place in the oven for 40 mins or until crunchy.
Cut pumpkin into crescent moons Place on a baking tray, dust with a pinch of salt and pepper and cinnamon, sprinkle fennel seeds then drizzle with olive oil. Place in oven for 30 mins or until pumpkin is tender and caramelised.
Add nuts and seeds and sliced garlic to a small saucepan with a little coconut oil and cook until crispy, then sprinkle with a little Himalayan Crystal Salt. Set aside.
To make the fragrant quinoa pilaf, place quinoa in a saucepan, add ½ tsp of turmeric powder, 1 tsp of Coconut Oil and fry for just a minute, before the quinoa begins to pop.
Then add Nutra Organics Vegetable Broth Powder and 1 ½ half cups of water. Cover and bring to the boil, reduce heat to low for 10 minutes or until cooked through.
Remove lid and fluff with a fork to allow the steam to escape.
Then combine the cooked quinoa and chickpeas into a bowl, season and squeeze over the juice of ½ lemon. Sprinkle through nuts and seeds and garlic.
Heat 250ml of coconut oil in a small or medium saucepan. Lay out lotus chips on a board then dust over with a little turmeric powder (1-2 tsp).
Carefully place lotus chips into hot oil and cook until crisp (About 5 - 7 mins from frozen). Keep an eye on them so they don’t burn. Remove lotus chips from the oil and lay out onto some paper towel, sprinkle over some Himalayan Crystal Salt.
Heat a frypan with a little oil. Add broccoli florets, fry until cooked but still with a little crunch. Squeeze over remaining lemon juice and sprinkle with a little Himalayan Crystal Salt.
Prepare the raw vegetables by cutting into small portions.
Prepare the bowls by layering the components in the bowl leaving room in the centre for the avocado garden.
Cut an avocado in half. Remove seed. Using a spoon, carefully scoop the avocado out of the skin so the half remains intact. Spoon 1 tbsp of hummus into the cavity of the avocado. Sprinkle over nutritional yeast and Hemp seeds, as well as some smoked paprika. Decorate the avocado garden by sprinkling it with little garnishes you have on hand. We used black sesame seeds, dried rose petals, enoki mushrooms, chives and fennel fronds.
Garnish with a wedge of lime and edible flowers. Enjoy!
