Ah the Buddha Bowl, one of my favorites ever. Why? Because you basically add whatever you want to it! The “rules” are simple – veggies and grains, some sort of sauce, a little raw, a little cooked. Add what you like, leave out what you don’t. TheĀ possibilities are endless š
Last week, as I was on my Lemon-Tahihi Dressing and Mango Craze, which has indeed followed me into this week as well!, I decided I wanted to use up some leftover rice and the accidental double purchase of kale, while still indulging in my new favorites.
And so the mango Buddha bowl was born. Honestly, this was also because I ran out of avocados and couldn’t dream of having the salad again without Ā the avocado!
This is a pretty simple one. Again, the prep is mostly in the chopping. You can even cook and chill your rice ahead of time.
Mango Buddha Bowl:
Makes 1-2 servings
1/2-1 cup brown rice
1/2 mango, cubed
1/4 cucumber, cubed
1/8 onion, chopped
2 small red or orange bell peppers – the really tiny ones- or 1/2 one bell pepper, chopped
2 handfuls of kale, chopped, stems removed
1-2 tsp hemp seeds
1 tbsp chopped almonds, cashews, pistachios
Lemon Tahini Dressing as desired – I like a lot!
Drop all ingredients into your bowl. Mix dressing thoroughly. Sprinkle with hemp seeds. Let sit for a minute to soften the kale and let the dressing seep in. Eat and enjoy. Repeat soon. I enjoyed mine with come homebrewed Kombucha – keep your eyes and ears open for DIY Kombucha coming soon!
Tomorrow I’ll have some great workout tips for you as well as a new running routine!
Peace and love,
Jessi
