Rainbow colours look so damn pretty, more importantly each bright hue provides your body with a different nourishing property; vitamins, minerals, anti-oxidants/inflammatory/viral. Just to be clear, when I say eat the rainbow I don’t mean skittles, sorry.
Buddha bowls are a super way to enjoy lots of different coloured fruit and vegetables along with a good dose of macronutrients (protein, fats and carbohydrates). They are all about balance; ensuring that you are eating all the nourishing food sources your body needs to thrive.
Generally speaking (or typing) they are vegan bowls that are packed full with grains like quinoa or brown rice, nuts/seeds/avocado or hummus, beans/legumes/tofu or tempeh and are pretty damn filling.
This is my lighter/less grain heavy version, still just as nourishing but a little less heavy on the digestive system. If, like me, you have a crazy sensitive tummy then you (and your gut) are going to love this.
For the falafels
½ can chickpeas
2 spring onions
1 garlic clove
1 small carrot grated
1 tbsp fresh parsley (1 tsp dried)
1 tbsp fresh coriander (1 tsp dried)
1 tsp cumin
1 tsp mixed Spanish spice (optional) [or try ½ tsp paprika & ¼ tsp turmeric]
Pinch Himalayan pink salt
Pinch black pepper
Splash of water (to help the blender)
Ground almonds (for coating)
For the Hummus
1/3 cup chickpeas
1 tbsp tahini
1 tsp olive oil
1 small garlic clove
1 tsp cumin
Squeeze of lemon juice
¼ tsp turmeric
¼ tsp smoked paprika
Pinch pink salt & black pepper
For the bowl
Big handful green salad leaves (baby spinach, rocket etc)
Small handful purple salad leaves (or chopped purple cabbage)
Yellow bell pepper (or any colour you like)
1 salad tomato
2 closed cup mushrooms (or any you like)
Small handful sauerkraut
1 tbsp coconut vinegar
- Preheat the oven to 200°C (390°F).
- Put all the falafel ingredients into a blender & blend until well combined.
- Scoop out the mixture and roll into balls. [It may help to coat your hands in almond or chickpea flour to stop the falafel mix sticking to your hands].
- Lightly coat the falafel balls in ground almonds.
- Heat a large frying pan on a med-high heat. Add a little coconut oil, then add the falafels. [you may have to fry them in two batches to prevent any of them burning or getting stuck].
- Fry for 1-2 mins or until they brown.
- Transfer them to a lined baking tray and bake for about 20 minutes or until golden brown and crispy.
- MEANWHILE make the hummus & prep your plate.
- Place all the hummus ingredients in a blender (or mug and hand blend). Blend until smooth and creamy. Taste and adjust the seasons according to your taste buds.
- Place the salad leaves in your bowl and drizzle with coconut vinegar. Season with salt and pepper.
- Chop your pepper and add to the bowl. Then add the sauerkraut.
- Chop and pan fry the tomato and mushrooms for about 5 minutes or until they’re cooked to your satisfaction. Add them to the bowl.
- Add your falafels, a big dollop of hummus and tuck in.
- OPTIONAL: serve with a slice of bread. I made a seeded buckwheat sweet potato loaf.
I shall leave you with a quote from the man himself. Buddha, take it away:
“HEALTH is the greatest gift. CONTENTMENT the greatest wealth. FAITHFULNESS the greatest relationship.”
Mic drop. Buddha out. x