For me, Buddha Bowls are THE discovery of the last months.
Buddha Bowls are:
Packed with fresh good-for-us ingredients.
Time for the perfect Buddha Bowl recipe!
The idea behind Buddha Bowl is very simple. The quick dinner consists of a filling foundation that pimps you to your taste with toppings.
Fancy a fast, healthy and varied dinner? Believe me: Buddha Bowls are the answer!
Basmati are best used with basmati rice, brown rice or spelled.
And dear ones, now the party starts! At the toppings you can really let off steam. For the Rainbow Buddha Bowl , I’ve indulged in a decadently delicious combination of sun-dried tomatoes, rocket, tomato-pepper-sugo, fried mushrooms, olives and pomegranate seeds.
Does not that sound like a blast? I’m just running while writing again the mouth water.
Need more delicious toppings?
How about crispy fried vegetables, tofu, roasted sweet potatoes or avocado? Also feta, mozzarella and small cabanossis I can absolutely recommend to all non-vegans.
I’m sure you’ll love this Buddha Bowl!
The Rainbow Buddha Bowl is:
- Extra-crispy, crispy and fresh.
- Quick made.
- Good for cleaning.
Bonus: The Rainbow Buddha Bowl is perfect for a great dinner with your loved one. Just a few weeks ago we made the Rainbow Buddha Bowl with dear friends. I tell you, it was the hit!
Thanks to the many different ingredients, everyone can put together their own personal bowl and you can be sure that everyone will enjoy it.
Fresh, crisp and colorful – the Rainbow Buddha Bowl is the perfect recipe for a delicious dinner or dinner with friends. Best of all, you only need 30 minutes for this big bowl of bliss.
Rainbow Buddha Bowl
Portions : 4
calories per serving : 410 kcal
- Dried tomatoes in oil
- Approx. 350g spelled
yellow and 1 green pepper
- salt & pepper
- pomegranate seeds
Cleaning mushrooms quarters. Heat 2 tablespoons of tomato oil in a large pan. Add the mushrooms and fry on medium to high heat until crisp.
In the meantime cook spelled according to package instructions.
Dice the pepper and zucchini and sauté briefly in the remaining tomato oil. Reduce heat, deglaze with chopped tomatoes and simmer.
Season the tomato loaf with oregano, basil, chilli, salt and pepper.
Splitting spelled on bowls. Serve with sugo, fried mushrooms, pomegranate seeds, rucola, olives and dried tomatoes.
My dear ones, now I am curious: Have you ever tried Buddha Bowls? And what do you say to the motley Rainbow Bowl?