Buddha Bowl
I received the most abundant delivery of greens, fresh herbs and other yummy goodies such as beautiful radishes and edible flowers so I was super excited to have a play in the kitchen when Isabella was asleep to create a nourishing green-filled lunch. Enter the Buddha Bowl. I don’t really know what the definition of a Buddha Bowl is (I could do a search I guess!) but to me it’s whole pile of nourishing bits and pieces put lovingly together in a bowl of goodness and includes plenty of vegetables, some protein, some healthy fat and in my case, some good-quality carbohydrates to fuel both my brain and muscles as I breastfeed our human Buddha!
Have a play around with whatever you have on hand and where possible I’ll note down some substitutions below. This was so delicious that I can’t wait to make another one – although it looks super involved, all up it took about 15 minutes as we already had homemade mayonnaise in the fridge from the night before. I have numbered each component so as not to confuse you and then you can just work your way around the picture! Enjoy xx
Buddha Bowl
1. Homemade Mayonnaise (or use pesto or hummus)
2 free-range egg yolks
½ Tbspn Dijon mustard
½ tsp salt
Freshly ground black pepper
1 Tbspn lemon juice
Zest of 1 lemon
250mL light olive oil
2. Kale Chips
1 handful Cavolo Nero kale leaves (stem removed)
1 tsp olive oil
1 tsp black pepper
Dash chilli flakes
1 tsp soy sauce
3. Millet and Greens
½ Tbspn olive oil
½ tsp freshly grated ginger
1 spring onion, white part only finely sliced
½ cup cooked millet (or use cooked brown rice, quinoa or buckwheat)
1 cup raw spinach, chopped
4. Raw Radishes, sliced (or any other colourful fresh raw sliced vegetable)
5. ½ can tuna chunks in olive oil, drained (or use cooked chicken, salmon or even tofu)
6. Fresh sugar snap peas
7. Fresh salad greens
8. Free-range fried egg
9. Black sesame seeds
Method
To make the mayonnaise, place the egg yolks, mustard, salt, pepper, lemon juice and zest in a food processor and process until combined. With the processor running very slowly, slowly add the olive oil in a light steady stream through the feed tube until the egg mixture and oil have emulsified and combined together to form a thick rich mayonnaise. Alternatively you can do this by hand with a whisk which is what I do! It takes longer but is very satisfying! Keep the mayonnaise in the fridge in a sealed container for up to one week. NB: It’s easier to do this ahead of time.
Start by cooking the kale chips. Pre-heat the oven to grill 200°C and line a baking tray with baking paper. Place the kale on the tray and drizzle over the olive oil, chilli flakes, black pepper and soy sauce and toss to coat. Grill for about 10 minutes until crunchy.
Next cook the millet. Heat a little olive oil in a pan and place the grated ginger and spring onion and cook for a few minutes. Next add the cooked, cooled millet and stir everything together. Cook for 1-2 minutes and then add the chopped greens and cook until wilted and combined with the millet. Season with black pepper and coarse iodised sea salt.
In the same pan, cook a free-range fried egg until just cooked (ideally with a runny yolk!)
Assemble your Buddha Bowl in a clockwise direction by placing down the millet and greens, fresh radishes, drained tuna with a drizzle of homemade mayonnaise, the kale chips, fresh sugar snaps, extra radish, fresh greens and finally your fried egg. Top everything off with black sesame seeds and then find yourself a cosy spot to eat and enjoy the nourishing deliciousness!
