Buddha Bowl of the week

I’m a big advocate for batching my meals during the week, the last thing I have time for is to make a healthy lunch every morning before getting to work. My recent visit to Coff’s Harbour rekindled my love for the simple Buddha Bowl so I thought I would recreate them at home ands share my creations with you.

What is a Buddha Bowl, to be honest I’m not sure if there is an exact formula for this, I think of them as a salad that hasn’t been tossed yet. Not sure why that’s so much more appealing than a salad 😉 . I love whole foods and minimally processed food. I’m not militant about it, but definitely feel that my body operates much better when I am fueling it correctly. Especially right now with so much happening in the studio (studio move and launching the Teacher Training Mat cert)

So I thought I would share with you my creations. I try to include a grain, protein such as beans, healthy fats in the form of avocado, tahini, and olive oil. Lots of vegetables, raw and cooked and some other delicious add ons.

The good thing is you can just put whatever is left in your fridge, so it’s great to use those leftovers. I make a batch of 5 for lunches and then put them together in the morning before work

INGREDIENTS

Mix a handful of each:

• Smoked Salmon

• Roast Pumpkin

• Red Beans

• Quinoa

• Red Cabbage

• Beetroot

• Edamame

• Feta

• Sunflower seeds

• Eggplant dip

Dressing:

MIx together tahini, Lemon, a clove of garlic, fresh coriander, salt and pepper to taste (I usually guess the quantities and adjust to taste with a splash of water)

Enjoy!