Hi to everyone reading – I’m Linda from Snowflakes & Strawberries, where I share healthy recipes and a few other health/lifestyle-related posts. You may remember me from Emma’s & my last collab 😊 Today we’ve teamed up again to bring you three buddha bowl recipes with a complementary dressing for each one – this post will contain the recipes I came up with for the bowls themselves and you can find the dressing recipes created by Emma over on my blog.
Each of the bowls is inspired by a different type of cuisine, so there should be something for everyone’s taste. Hope you enjoy them!
Cucumber • Chili-lime marinated carrot • rice noodles • edamame • fried plantain • satay sauce • coriander • sesame seeds
- 1 small or ½ large carrot
- Juice of ½ a lime
- 1 tsp chili sauce
- ¼ cucumber
- 40g rice noodles
- ½ cup frozen edamame
- 1 tsp coconut oil
- 1/3 plantain
- Satay dressing
- Optional: coriander and sesame seeds
- To prepare the marinated carrot: grate the carrot and combine with the lime juice and chili sauce (such as Sriracha) in a box with a lid. Shake thoroughly to ensure the ingredients are well combined, then let it marinate in the fridge for a few hours or while you’re preparing the rest of the bowl.
- Grate the cucumber (or thinly slice) and arrange in your bowl.
- Cook your rice noodles according to packet instructions. Meanwhile, also cook/add water to the frozen edamame to defrost them. Add them to the bowl too.
- Heat a pan with the coconut oil and slice your plantain, then fry for about 2 minutes per side.
- Prepare the dressing.
- Lastly, add the remaining I components to your bowl, top with the satay dressing and sprinkle on sesame seeds and chopped coriander.
Middle Eastern Bowl:
Falafel • Cumin-turmeric roasted chickpeas • Cauliflower tabbouleh • spinach • hummus • tahini dressing • pomegranate • parsley/coriander
- ½ can (around 120g) of chickpeas
- 1 tsp coconut oil
- ¼ tsp garlic granules
- ½ tsp cumin powder
- Salt to taste
- ½ tsp turmeric powder
- Pinch of black pepper
- 2 florets (80g) of cauliflower
- Handful of cherry tomatoes
- Fresh parsley or coriander
- About 1 TBSP of lemon juice
- More salt/vegetable broth powder to taste
- Another ½ tsp turmeric
- Handful fresh or frozen spinach
- Tahini dressing
- Hummus (store-bought or homemade)
- Falafel (store-bought or homemade)
- Optional: pomegranate seeds and more parsley/coriander
- Rinse your chickpeas, then add to a bowl and mix in the coconut oil, garlic granules, cumin, salt, turmeric and pepper. Bake for around 25-30 minutes in the oven at 200°C or fry in an air-fryer for the same length of time.
- In a food processor, pulse the cauliflower until it acquires a “rice-like” texture. Add to a pan with a splash of water and heat. Chop the tomatoes and parsley/coriander and add them to the pan with the turmeric, lemon juice and salt/veggie broth powder. Heat until the cauliflower has softened to your liking.
- When the cauliflower tabbouleh and chickpeas are almost done cooking/roasting, add the spinach to a pan with a little water and let it wilt (if using fresh spinach, you can omit this step and just leave it raw if you like).
- Prepare the tahini dressing.
- Assemble the spinach, cauliflower tabbouleh and chickpeas in a bowl, add a generous dollop of hummus and some falafel (optionally heat those beforehand). Pour on the dressing and finish off by sprinkling on some pomegranate seeds and more parsley/coriander.
Tofu “feta” • tomato & bean quinoa • courgetti • cherry tomatoes • olives • Dijon mustard dressing
- 100g (½ block) tofu
- 1 tsp olive oil
- ½ tsp dried oregano
- 1 TBSP Lemon juice or apple cider vinegar
- ½ tsp garlic granules
- Nutritional yeast
- 40g quinoa
- 1 TBSP tomato paste
- 4 dried tomato halves
- Handful (60g) green beans
- 1/3 – ½ courgette
- Handful (100g) cherry tomatoes
- Dijon mustard dressing
- Green or black olives
- To prepare the tofu “feta”: cut the tofu into cubes and add to a bowl with a lid, together with the olive oil, oregano, lemon juice/apple cider vinegar, garlic, salt and nutritional yeast. Shake until the tofu is evenly coated, then let it marinate in the fridge for a few hours, best overnight.
- Add the quinoa to a pot with 2 cups of boiling water until it starts to cook. Reduce to medium heat and add the tomato paste and some salt to taste. Chop up the dried tomatoes and green beans, then add the dried tomatoes to the quinoa straight away. When its been cooking for about 5 minutes, add in the beans too and let everything cook for another 10-15 minutes, until all the water has evaporated.
- Spiralise your courgette or thinly slice it and optionally fry it in a little olive oil. Add to your bowl.
- Cut up the cherry tomatoes and add them to the bowl too.
- Prepare the Dijon mustard dressing.
- When the quinoa is ready, add it to the rest of the bowl along with the tofu “feta”, then top with olives and dressing.
Linda and I loved collaborating on these buddha bowls, and we hope you love them as much as we do! Don’t forget to tag us on Instagram if you give them a go (@fruitsandroutes and @snowflakesandstrawberries).