Spicy Sprout and Silverbeet Buddha Bowl

Buddha bowls are literally the best thing I’ve ever discovered. They are delightfully nutritious, but by far the best part – they taste unbelievable and keep you incredibly full into those slow hours of the afternoon, normally when I’m counting down the hours until dinner. The thing about the buddha bowl is that it incorporates lots of fibrous vegetables and plant-based proteins to keep you full, with a base (dependent on your carbohydrate intake for the day) usually made of wholegrains like barley, millet, freekeh or quinoa. I also find that with these buddha bowls, eating with chopsticks can slow you down and allow your stomach to digest the food, meaning you get full quicker, and ultimately don’t feel unsatisfied or craving more at the end. Here’s one of my favourite buddha bowl combinations I’ve concocted so far – it’s got a hit of sweet coconut oil in the base complemented by spicy, roasted brussel sprouts and pan-fried cashews to add a delicious ‘crunch’. Can you feel your mouth watering yet?

Macros:

Serves 1

Calories: 231kcal/serving

Carbs: 21g/serving

Protein: 10g/serving

Fats: 12g/serving

 

Ingredients:

  • 20g shredded silverbeet
  • 2ml coconut oil
  • 100g brussel sprouts, halved
  • 1/2 cup cucumber, sliced
  • 10g fresh alfalfa sprouts
  • 1/2 cup finely sliced radishes
  • 50g shredded carrot
  • 20g cashews
  • 20g fat free yogurt
  • 1 tsp morrocan spice
  • 1 lime, juiced
  • 1 tsp stevia
  • 1 tsp parsley

Method:

  1. Preheat your oven to 180 degrees celsius. Spread your halved sprouts evenly across an oven-proof dish. Using oil spray, use a minimal amount on the sprouts and sprinkle with morrocan spice. Place in the oven for about 15-20 minutes, monitoring until cooked through.
  2. Saute your silverbeet over low heat in a pan on the stove with coconut oil, for about 2 minutes or until slightly wilted. Transfer to the base of your bowl.
  3. Place in sectors around the bowl so you can visually see the segregation of ingredients: the carrot, alfalfa sprouts, cucumber and radishes.
  4. Once cooked, remove the sprouts from the oven and using the same pan to cook the silverbeet – with the leftover oil gently toss the sprouts until cooked through and slightly crunchy in texture. Remove once cooked to liking.
  5. Add sprouts to the buddha bowl.
  6. Top with your roasted cashews (either grilled or pan-fried)
  7. Create the dressing by combining the yogurt, lime, stevia and parsley in a small ramekin, then pour over the buddha bowl.
  8. Sprinkle with salt and pepper and a tad of morrocan spice, take a delicious looking picture and consume until you fall into a deep food coma.
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