Buddha bowls are my way of eating everything left in the fridge at the end of the week when I want to relax instead of cook. It usually starts with a base of greens, a palm-sized portion of protein, avocado, some roasted veg, nuts, and plenty of delicious dressing. Don’t get attached to making your bowl look pretty; this is about using up leftover goodness.
1/2 cup loosely packed leaves (any)
1/2 cup leftover roast veggies
handful fresh herbs
1 small zucchini
1/2 ripe avocado
handful red radishes
1/4 cup savoury granola or nuts
amp up the protein: 1 boiled egg, 1/2 cup leftover shredded chicken, tofu, or cooked quinoa
2 tablespoons of your favourite dressing
1 wedge lemon
black sesame seeds to garnish
In a large bowl, add your leaves and roasted veggies.
Chop up your herbs and add them to the bowl.
Using a vegetable peeler, create ribbons of zucchini by running the blade from top to bottom, then add them to your bowl.
Slice or cube the avocado any which way you like (or leave it intact) and place on top, along with the radishes.
Sprinkle with some crunchy bits — here I used savoury granola, but you can use any mix of nuts and seeds you like.
Add your protein of choice and drizzle with your favourite dressing.
Serve with a wedge of lemon and a sprinkle of sesame seeds. Season to taste and enjoy some quality zen time.