Creating Vegan Budda Bowls

Today’s recipe is another great one by Anna of YUMible. Anna loves to mix her favourite vegan foods in a bowl, piling them high to look like buddha’s belly (hence the name!). This is a great way to use left overs and create lots of colour with whatever you have on hand.

Sweet potato, kale and sauerkraut

This bowl is packed with loads of gorgeous bright colours and full or fibre and fermented veg which is great for promoting a healthy gut.

Mashed sweet potato –

1 sweet potato

½  tsp caraway seeds

½ tsp ground coriander

A pinch of himalayan pink sea salt

1 tbsp of coconut oil

1 tbsp of tahini

Method

1. Chop up sweet potato, place in a saucepan with caraway seeds, ground coriander, and a pinch of himalayan pink sea salt.
2. When the sweet potato is soft, drain the water and put back into the saucepan.
3. Add the coconut oil and tahini and mash up.

Kale – Raw kale can be kind of hard to digest so massaging it with some olive oil and lemon juice makes it easier to digest. Plus a few chopped cherry tomatoes.
Raw sauerkraut – I picked up some ruby red sauerkraut by The Cultured Food Company that’s made with white and red cabbage, sea salt and cumin seeds. It’s delicious and I love the colour.

Quinoa, portobello mushroom, sauteed onion + kale salad

This bowl is one that is put together as lunch using leftovers from dinner. The perfect nutritious and super filling bowl high in vegan protein.

Quinoa –

Ingredients

1 cup quinoa

1 tsp turmeric

½ tsp caraway seeds

½ tsp cayenne pepper

1.5 cups water

Method

1. Rinse the quinoa, place in a saucepan and add 1.5 cups of water.
2. Add in turmeric,caraway seeds, cayenne pepper.
3. Bring to the boil, then simmer until all the water has been absorbed.

Sauteed portobello mushroom + red onion –

½ red onion

1 tsp of apple cider vinegar

1 tbsp of coconut oil

1tsp of liquid aminos or tamari

Method

1. Put coconut oil in a pan and saute the red onion until soft, add in apple cider vinegar and liquid aminos.
2. Throw in the portobello mushroom and saute until soft. You can pour in a drop of water to help it along.

Kale, carrot + pumpkin seed slaw, yellow split pea hummus & avocado

So simple, so good! This is the perfect snack to bring as a packed lunch or to enjoy as a light dinner in the summer, delicious!

Ingredients

Kale – Massaged with olive oil and lemon juice | Avocado – sliced

Carrot + pumpkin seed slaw –

1 Grated carrot

½ handful chopped red onion

1 tbsp lemon juice

1 tsp ground coriander

1 inch of grated ginger

1 tbsp olive oil

½ handful of fresh coriander leaves (chopped)

½ handful pumpkin seeds

½ handful of raisins (optional)

Mix all up in a bowl.

Yellow split pea hummus – This is such a tasty alternative to the usual chickpea hummus. It’s my new obsession!

Ingredients:

1 cup of yellow split peas (simmered for 30-40 mins)

1 tsp apple cider vinegar

1 lemon, juiced

1 tbsp tahini

1 garlic clove

2-3 tbsp olive oil

1-2 tsp ground coriander

1-2 tsp ground cumin

Water (as you see fit)

Method 

Blend all up in a food processor. Add more or less water to get it to the consistency you prefer, or replace it with more olive oil if you’d like.

Make sure to tag us in photos of what you like to put in your vegan budda bowls!

Anna is 26 and from Dublin’s fair city. She has just moved home from a year living in New York. She co-runs a healthy living Instagram page called YUMible with her pilates pal Gigi Tynan. This is a window into the healthy lives they both live – just a taste of the nutrition and wellness habits they live by. Anna is a bit obsessed with healthy eating and loves to cook all kinds of simple, tasty plant-based meals. Anna is currently enrolled in the Institute of Integrated Nutrition, which will see qualify me as a health coach in a few months.