RECIPE
RAINBOW PLANT BASED BUDDHA BOWL By Emma Sousa
This quick and simple Buddha Bowl can literally be the base for any combination you wish. Switch out the things you don’t like for things you do, change the protein source, switch it up any way you like. The most important thing to remember is colour! The more colours you add the more healthy vitamins, minerals and nutrients you’re getting. Always add a source of protein to ensure you have the perfectly balanced meal. Do not fear the carbs! This is loaded with healthy, whole food sources of carbs (yes veggies are carbs). The difference is that these carbs are packed with fibre, vitamins, minerals, antioxidants and much more. The key here is whole foods. Lastly mix it up with your favourite dressing. A simple lemon, olive oil and mustard dressing or a spicy, miso based one. Here I’ve used sesame oil for that lovely sesame twang (always check for allergies before serving to anyone who 38
may have one). And lastly have fun. There are so many variations you could choose but here’s one of my favourites. The quantities are approximate as I’m not big on measuring - if more people are eating, I make more otherwise I prepare and keep extras in the fridge for the next day (but don’t put the dressing on otherwise it goes soggy). This will happily serve a family of four. Ingredients: 1/4 of a red cabbage, thinly shredded 1/3 each of red, yellow and green peppers, thinly sliced 1 punnet of cherry tomatoes 6 or 7 spears of baked or air fried asparagus (toss in salt pepper and olive oil before cooking) 1 tin of brown lentils, cooked but not mushy 1 carrot, cut into thin ribbons 1/3 of a cucumber, cut into thin ribbons Red onions, thinly sliced (leave them to Cibare Magazine
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