From issue 57.
Recipe Caralee Caldwell, photography Jo Anderson.
Buddha bowls are all the buzz. They not only look amazing, but are delicious and healthy as well. This divine Buddha bowl has a range of my favourite stress-less ingredients. You can adjust the bowl according to your own taste and what you have in the fridge – have fun with it.
Serves 4
Main BowlÂ
turmeric-roasted kumara (click here for more)
1 cup quinoa
2 tbsp soy sauce, to taste
4 cups leafy greens, of your choice
1 cup snow peas, trimmed
1 punnet of blueberries
2 boiled eggs, halved
Orange Ginger Dressing
zest and juice of 1 orange
2 tbsp soy sauce
1 tsp fresh ginger, crushed
2 tbsp olive oil
To Garnish
1 small cucumber, thinly sliced
2 spring onions, thinly sliced
lime wedges
2 ripe avocados, halved and thinly sliced
toasted sesame oil, to drizzle
black sesame seeds
flaky sea salt
Preheat the oven to 180ºC and line an oven tray with baking paper. To make the turmeric-roasted kumara, peel and dice 3-4 kumara. Toss with a pinch of salt, ½ teaspoon of turmeric and a tablespoon of olive oil. Roast for 20 minutes or until cooked.
Bring a large pot of water to the boil. Add quinoa and cook for 25 minutes. Drain well, and return the quinoa to the pot. Season to taste with 1 to 2 tablespoons of soy sauce; stir to combine.
To make the Orange Ginger Dressing, place all the ingredients in a jar and shake together.
Divide the quinoa mixture, greens, snow peas, blueberries and boiled eggs into 4 bowls. Arrange cucumber slices along the edge of each bowl. Drizzle lightly with Orange Ginger Dressing and top with sliced spring onion. Place a lime wedge or 2 in each bowl.
Divide the avocado slices between the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of black sesame seeds and flaky sea salt. Serve immediately.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. For more of her delicious recipes visit realfoodpledge.com
