Healing Rainbow Buddha Bowl

I am a huge fan of so-called Buddha bowls because it is a great way to include various colourful veggies full of nutrients, texture, and flavours in your meal. If you want to eat better, eating the rainbow is a fundamental healthy eating tip, making eating healthy easy and fun.

Each colour in fruits and vegetables is caused by specific phytonutrients, which are natural chemicals that act as antioxidants when consumed by humans. The diversity of colourful vegetables on the plate is necessary because phytonutrients work with each other, enhancing each other availability.

I called this bowl healing because I used all the nourishing ingredients that can be a part of the Candida diet or any other anti-inflammatory diet. All these ingredients are a great source of macro and micronutrients and potent antioxidants with anti-inflammatory properties.

INGREDIENTS:

1 cup of quinoa (any colour)

A bunch of freshly cut mint, parsley and basil

1 big carrot, spiralised

Half of small red cabbage, shredded

A bundle of asparagus

1 medium size cauliflower, cut in pieaces

1 avocado

1 lemon

3-4 tbsp of tahini

1 clove of garlic

Veggie spices of choice

Serves two people

DIRECTIONS:

1. Start by cooking quinoa. I cook my quinoa in a rice cooker by adding 1 cup quinoa to 2 cups of water. Add a pinch of salt.
2. Spiralize or grate the carrot. Lightly cook it in the frying pan using only water. Add garlic powder, dried herbs and salt to taste.
3. Shred red cabbage into small pieces. Cook it the same way as a carrot by only using water and spices.
4. Cook cauliflower florets with a little bit of water then add turmeric, paprika and salt. Cook until crisp-tender but try to not overcook it. When you cook vegetables without oil, you just want to make them a bit softer, so it’s easier to digest. The goal is to not overcook them, so most of the nutrients stay intact.
5. You can use the same method for asparagus, or simply place it in the steamer or in the steaming basket over the pot with boiling water.
6. Thinly slice half of the avocado.
7. Mix freshly cut herbs with quinoa and lemon juice. Place in the centre of the bowl.
8. Add the rest of the ingredients.
9. Prepare the dressing: in a small bowl mix tahini, finely chopped garlic, lemon juice and salt/pepper to taste. Add some water to achieve the desired consistency. Drizzle over Buddha bowl and serve.

CLICK TO WATCH HOW I MAKE RAINBOW BUDDHA BOWL