Buddha Bowl

by The Happy Pear

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 people 5 minutes 15 minutes

Ingredients

15 - Cherry Tomatoes halved
4 slices Cucumber optional
3 cloves Garlic finely chopped
1 - Lime juice only
150 g Mushrooms or oyster mushrooms, thinly sliced
1.5 tbsp Olive Oil
250 g Pre-Cooked Quinoa or brown rice
100 g Sauerkraut or kimchi
4 tbsp Soy Sauce or tamari
1 - SuperValu Avocado ripe, peeled, stoned and sliced lengthways
100 g SuperValu Baby Spinach
4 slices SuperValu Carrot optional
50 g SuperValu Goodness Mixed Seeds
4 tbsp SuperValu Hummus regular or sweetbeet
4 slices SuperValu Radishes optional

Method

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.