Buddha Bowl
Buddha bowls are a fun dish to prepare, yummy to eat and I love the way you can include all the macronutrients your body needs in just one bowl! Protein, healthy carbohydrates and fat plus you can include some fermented foods, such as kimchi.
Fermentation is a natural process that preserves foods and infuses them with a distinctive tanginess and zest. The important by product of fermentation is the growth of probiotic, good bacteria that improve our body’s immune function, gut health and regulate our weight. They harbour billions of beneficial microbes that strengthen our gut’s microbiome.
A healthy gut helps break down foods making essential minerals and vitamins more bioavailable and discouraging the growth of bad bacteria that can lead to autoimmune diseases.
Ingredients
225g firm tofu, cut into cubes
1 tbsp cornflour
1 tsp ground turmeric
½ tsp sea salt
1 cup cooked quinoa
1 cup shelled edamame
200g Shiitake mushrooms
1 tbsp Siracha sauce
½ avocado
1 tsp toasted sesame seeds
2 tbsp Kimchi
1 lime
METHOD
Cube the tofu and in a bowl coat with the cornflour, turmeric and salt
Heat some EV olive oil in a heavy based pan and fry the tofu until gold brown and crispy, place on a sheet of kitchen roll to drain the excess fat
In another pan heat 2 tbsp olive oil and fry the mushrooms with lots of sea salt and freshly ground pepper until thoroughly cooked, turning brown and crispy around the edges
Blanch the edamame for 2 minutes in salted boiling water, drain and refresh in cold water
Mix the siracha sauce into the shiitake mushrooms
Slice the Avocado and squeeze with lime so they keep their colour
Toast the sesame seeds in a dry pan
Divide the ingredients into two bowls and top with a tbsp of Kimchi and lime wedges
