Winter Buddha Bowl

 In Lifestyle, Recipes, Tips + Tricks
It can be hard to source fresh local ingredients in winter. We tend to stick with hearty, warming foods like soups and stews; but these can have a negative effect on our microbome after a while.
 
This bowl is filled a large variety of nutrients from fresh seasonal produce. When you’re making meals for yourself or your family, try to incorporate these foods:
 
Colourful Ingredients: Powerful Antioxidants
pomegranate, beet, grapefruit, apple, orange, pumpkin, persimmon, beauty & radiance powder
 
Dark, Leafy Greens: Detoxification
Spinach, chard, kale, parsley, detox & cleanse powder 
 
Fiber: Colon Health
broccoli, chickpeas, lentils
 
Plant Protein: Balance Hormones
legumes, nuts, seeds
 
Healthy Fats: Boost Brain Function
avocado, walnuts, memory tea 
 
Fermented Foods: Healthy Immune System
kimchi, sauerkraut, yogurt

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A nourishing Buddha Bowl made with all the whole foods our body needs to stay healthy during winter. Fresh seasonal pomegranate and citrus fruits, fibre, fats, protein and fermented foods for a happy microbiome.

Ingredients
  • ⅓ cup millet, uncooked
  • 1 cup cooked chickpeas
  • 2 cups baby spinach
  • 1 small bunch parsley, chopped
  • 1 small red onion, finely diced
  • ½ medium butternut squash, peeled, cubed
  • ½ small broccoli head, diced
  • 2 tbsp sauerkraut
  • ½ pomegranate, seeds only
  • ¼ cup walnuts
  • ½ pink grapefruit, peeled and cut into slices
  • 1 tsp cumin
  • 1 tsp turmeric
  • Freshly ground black pepper
  • 2 tsp coconut oil

Dressing

  • ½ avocado, peeled and cubed
  • 2 tbsp soy yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 2 tsp Dijon
  • 2 tbsp water
  • 1 garlic clove
  • ¼ tsp pink Himalayan salt
Instructions
  1. Preheat the oven to 175C / 346F.
  2. Line a baking sheet with parchment paper.
  3. Add the chickpeas on a half of the baking sheet, drizzle with 1 tsp coconut oil, season with cumin, turmeric and black pepper and toss to coat evenly.
  4. On the other half of the baking sheet add the butternut squash, drizzle with coconut oil, toss to combine and arrange in a single layer.
  5. Roast for 20 minutes then remove from the oven and set aside.
  6. Meanwhile, prepare the millet according to the package instructions (I usually simmer it over low heat for 10 minutes, then turn off the heat, cover the pot and let sit for 10 minutes).
  7. Add the dressing ingredients into the blender and process to obtain a creamy liquid.
  8. To assemble the meal, divide the spinach, parsley and onion into the serving bowls. Top with the cooked millet, roasted squash and chickpeas, broccoli, grapefruit slices and sauerkraut.
  9. Garnish with pomegranate seeds and walnuts, and drizzle the avocado dressing on top.

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