So today I thought I’d share a little recipe that I made the other night because it was an absolute treat! Of course it was plant-based and vegan but that’s not to say you have to stick to the recipe 100%. The best thing about this recipe is that literally ANYTHING can be subbed in our out depending on what you are feeling. I made mine with chickpeas as my form of protein but you could easily switch that out for chicken, tuna or any other meat you fancy. This really allows you to play around with different flavours and be a little more adventurous! Whoever invented Buddha bowls is an absolute genius.

Buddha bowls are typically made from a combination of grains, vegetables, protein, nuts and seeds and are the absolute bomb because you can make up new concoctions every time. It’s a dish I know I can rely on when I don’t have too much time but I want something nourishing and tasty! The highlight of the buddha bowl from the other night though was definitely the coconut rice. I got this idea when I ordered coconut rice from a Thai joint the other week and once I tasted it, knew I had to recreate it at home! Is coconut rice something I’ve been missing out on for a while now?! No, don’t answer that question, I already know the answer πŸ™ Either way, normal rice is really going to have a tough time competing against my boy coconut rice now because that stuff is soooo tasty. Sticky, creamy, coconutty.. It’s almost like a pudding *drools*. OK continuing! I used the rice as my base but I’ve seen a lot of other recipes using quinoa too. My stomach absolutelyΒ hates quinoa so I try to steer clear from that nasty stuff (no offence to anyone who loves it!!). On top of the rice I banged on a few different veggies; some cooked, some raw, a chickpea concoction, and topped it with pumpkin seeds, pepitas and a semi-homemade dressing. I say semi-homemade because I basically just used two pre-made dressings and mixed them together #chefextraordinaire! The finished product was so delish that Seewah (Steve, remind me to tell you the story) nearly ate two bowls worth! So much for thinking I had lunch covered for tomorrow.. HA! No chance.

Needless to say this recipe is healthy as … but because of the rice it makes it feel a little more hearty than just a regular salad for dinner. I tried to cut and chop the veggies differently to give the bowl more texture and don’t be afraid to go a little wild with the substitutions. I would have loved to have added a bit of avo in there but alas, I ate it all at lunch. Whoops! As these bowls are based on the principles of Chinese and Japanese ways of eating it’s best to try to have a little bit of lots of things rather than just stocking up on one food type (I’d have a whole bowl of rice and nothing else otherwise!). This way of eating is said to be great for lowering your risk of chronic diseases and reducing toxins in the body. Sounds good to me, so time to get creative!

Coconut Rice Buddha Bowl:Β (serves 2)

  • 1 can coconut milk
  • 1/2 cup uncooked sushi rice
  • 1 carrot
  • 1/4 large cucumber
  • 6 cherry tomatoes
  • 8 button mushrooms
  • 1/2 can chickpeas
  • 1 stick celery
  • 1 shallot
  • 1/4 green capsicum
  • handful of sunflower seed and pepita mix
  • olive oil
  • salt and pepper to taste

Dressing:

  • 2 tbs hummus
  • 1 tsp dijon mustard
  • garlic powder to taste
  • water
  • pepper

TO COOK THE RICE:

  1. Rinse the rice and place into a small pot with coconut milk and roughly 1/4 cup of water
  2. Cover and bring to the boil. Once boiling, lower to a simmer and keep covered to for 20 minutes, stirring regularly.
  3. Once all liquid is absorbed set aside to cool with lid off

TO MAKE THE DRESSING:

  1. Mix all the ingredients in a small cup and add enough water to reach the desired consistency. I prefer mine a little more watery than too thick for this recipe

TO MAKE THE SALAD:

  1. Slice the mushrooms and sautΓ©e in a little olive oil
  2. Peel the carrots into fine shreds
  3. Julienne the cucumber
  4. Slice the cherry tomatoes, celery and shallots
  5. Dice the green capsicum small
  6. Rinse the chickpeas and place into a mixing bowl and mash them up with a potato masher. Then add in the chopped capsicum and shallots and give it a good mix
  7. Add the ingredients in a layering type system starting with the rice, then top with the salads. Sprinkle seeds onto and finish by drizzling over the dressing. Eat up!

Love, Rachelle xx