Healing Buddha Bowl

For SHA Wellness Clinic
|
Wednesday November 28th, 2018
Healthy nutrition

Our Nutrition Expert, Melanie Waxman, has shared this Healing Buddha Bowl that helps strengthen the immune system. Give this delicious and easy recipe a try!


Preparation time

45 minutes

Serves

4 people

Ingredients

Buddha Bowl

  • 2 cups cooked Brown rice
  • 2-3 cups lightly steamed kale
  • 2 cups cooked sweet potato chunks
  • 1 block firm tofu cut into 8 slices, marinated and pan fried
  • Fresh herbs finely chopped such as basil, parsley or cilantro
  • Toasted nori, cut into fine slices
  • 1 tablespoon sauerkraut

Peanut Butter

  • 2 tablespoons tamari
  • 2 tablespoons rice syrup
  • ¼ cup peanut butter
  • 1 tablespoon rice vinegar
  • Dash of oil
  • 1-2 teaspoons finely grated ginger
  • Water to thin if necessary
Preparation

Brown Rice:

  • Soak 1 cup brown rice in 1.5 cups of wáter for at least 3 hours.
  • Place the water and rice into a pan, and add a pinch of sea salt.
  • Bring to a boíl and simmer covered for about 30 minutes.

Kale:

  • Rinse and finely sliced.
  • Steam in a streamer for about 3 minutes.
  • Remove and place on a plate.

Sweet Potatoes:

  • Rinse and cut into small chunks (you can toss in a Little olive oil and a pinch of sea salt).
  • Place enough wáter to cover the bottom of a pan.
  • Add the sweet potato, cover with a lid and bring to a boíl.
  • Simmer on a low flame for 5-10 minutes or until they are soft.

Tofu:

  • Drain and press first.
  • Cut into 8 slices.
  • Marinate for 15 inutes in a mixture of (1 tablespoon of tamari, 1 tablespoon wáter and 1 teaspoon fresh ginger juice).
  • Heat 1 tablespoon sesame or olive oil in a skillet.
  • Remove the tofu from the marínate and pan fry for 3 minutes on each side or until golden and crispy.

Peanut sauce:

  • Place all the ingredients into a blender and blend to a smooth, creamy texture.
  • Place in a small jug and serve with the buddha bowl.

To Assemble:

  • Divide the rice between 4 bowls.
  • Place a generous serving of kale on top of each, followed by the sweet potato and pan fried tofu.
  • Either drizzle the peanut sauce on top or serve on the side.
  • Add the sauerkraut, nori and  a generous sprinkle of fresh herbs and enjoy.

 

*Note: Everything can be prepared ahead of time to make assembly super easy. Serve piping hot or at room-temp.

SHA MAGAZINE

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