It is springtime again, lovely people! If you like to fill yourself up with healthy and nutritious green veggies, this delicious recipe is for you. It’s my very first time cooking a Buddha Bowl and I was intrigued by the exact meaning of it. So I looked up the definition and here it is: a Buddha bowl is packed with so many different ingredients that the plate takes the shape of a rounded belly, like the one of Buddha. It generally consists of “a grain, a bean and a green”. Don’t shy away, this recipe won’t fatten you up at all. On the contrary, I find it the perfect transition from winter dishes to spring dishes (yes, I classify my recipes by season!).
Total time: 30min
– ½ chinese cabbage
– 2 zucchini
– 300g of frozen edamame
– 300g of firm tofu
– 2 avocados
– the juice of one lime
– 2 kiwis
– 1 onion
– 1 clove of garlic
– soya sauce
– olive oil
– salt & pepper
Start by washing the zucchini and by slicing them. Peel and chop the onion and garlic. Pour 2 to 3 soup spoons of olive oil into a frying pan and add the chopped onion and garlic. Fry on a slow heat until brown. Add the sliced zucchini and season with salt and pepper. Stir up and cook for 10 minutes.
Slice the tofu. Heat another pan on medium heat and pour 2 to 3 soup spoons of olive oil. Add 3 soup spoons of soya sauce. Let cook the tofu for 5 minutes on one side and then flip to other side for another 5 minutes. The aspect of the tofu should be golden and crisp. Set aside when ready.
Defrost the edamame soya beans in a saucepan full of hot water. Shake dry and set aside.
Mix the avocados and add the lime juice as if you were making guacamole. Season with salt and pepper. Set aside.
Rinse the Chinese cabbage and chop it into small pieces. Peel and slice the kiwis.
Now is the time for arts and crafts! Take 4 large bowls and place a little bit of guacamole in the center of each one. Display all the other ingredients artfully around the center. Namasté!