Meatless Monday: Buddha Bowl from Kindfood

Today’s Meatless Monday post comes from Kelly at Kindfood in Ontario. Their food is wholesome, nutritious and delicious! They hold a strong 5 Stars on HappyCow! Check out the interview we did with the owners a few weeks ago. They share one of their customer favorites, the Buddha Bowl, filled with all kinds of goodness.

BUDDHA BOWL (Gluten Free and Vegan)
Serves 4-6

This recipe is so easy!! There’s no excuses to try this best seller out from Kindfood. The benefits of eating brown rice are notorious. In a strict macrobiotic or vegetarian diet, it is considered the primary source of sustenance.

6-7 cups cooked organic brown rice
4 tbsp olive oil
2 tbsp wheat free tamari (or a little more)
2 tsp DRIED basil
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. 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 sprinkled 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.

 

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About eatyourveggies

Christy Morgan, The Blissful Chef, has been tantalizing taste buds for years as a vegan chef, cooking instructor, blogger, and cookbook author. Find out more at theblissfulchef.com. You can also find her on Twitter, Facebook, and Pinterest. Stop by and say hello!
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