Until recently I had no idea what a Buddha Bowl was, but lately I’ve seen it on quite a few American blogs and it caught my attention. It is nothing more than a bowl so full of food that it has the appearance of a protruding belly like that of a Buddha. I also read that it is usually made from simple, wholesome foods and should be enjoyed with gratitude.

Since I was little I have loved potatoes and there is no way to prepare them that I do not like, although I usually cook them in the oven or steam them. Lately I have incorporated the sweet potato into my diet and I am in love with this spectacular tuber.

Ingredientes

Scale

  • 1/2 batata o boniato
  • 10 espárragos verdes
  • 4 tazas de espinacas (120 g)
  • 1/2 taza de quinoa cocinada (95 g)
  • 1/2 taza de alubias cocidas (95 g)
  • 1 aguacate
  • 1 tomate

Para el aliño:

  • 4 cucharadas de tahini
  • 2 cucharadas de zumo de limón
  • 1 cucharada de salsa de soja o tamari
  • 1 cucharada de sirope de arce
  • 4 cucharadas de agua

Instructions

  1. Preheat oven to 200ºC or 390ºF .
  2. Slice the sweet potato (you can do it with or without the skin) and place it on a baking sheet along with the green asparagus. Bake for about 30 to 40 minutes until the vegetables are done.
  3. To make the dressing you just have to whisk all the ingredients until you get a creamy and homogeneous sauce.< /li>
  4. Place the chopped spinach in a bowl and pile the rest of the ingredients on top: the cooked quinoa, the cooked beans, the sweet potato, the asparagus and the avocado and the diced tomato.
  5. Spoon the dressing on top and enjoy your meal gratefully.
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