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.
- 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
- Preheat oven to 200ºC or 390ºF .
- 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.
- To make the dressing you just have to whisk all the ingredients until you get a creamy and homogeneous sauce.< /li>
- 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.
- Spoon the dressing on top and enjoy your meal gratefully.