2 healthy vegan Buddha bowl recipes

Buddha Bowls from TCH Ella Johnston ellasplace.co.uk

As soon as I saw these Gisela Graham bowls from The Contemporary Home I immediately thought they would make fantastic Buddha bowls. So I’ve got two fab healthy vegan recipes for you to try this weekend.

After being a vegetarian for many, many years, I’ve been toying with the idea of going vegan for a while now. It’s not just a healthy eating thing, it’s the ethics of the whole thing too.  I’m still only managing five days out to seven (basically I am having the occasional egg and the odd feta sprinkle)  but other than that I’m getting there.

Anyone on instagram or pinterest would have come across Buddha bowls in all their colourful, wonderful forms. As I am looking for ways to get all my protein and nutrition from a vegan diet, they have been particularly useful for me as they essentially ask you to include an element from your healthy food groups (although I’ve left out the grains on one).

At a width of 18cm and depth of 9cm, these bowls were ideal to try out two recipes that have been taking shape in my mind. The first is my take on a Thai salad.

Buddha Bowls from TCH Ella Johnston ellasplace.co.uk
Buddha Bowls from TCH Ella Johnston ellasplace.co.ukFor this you’ll need for two…
A couple of handfuls of baby spinach, pea shoots and purple radish leaves
A pack of Cauldron Firm Tofu cut into chunks and fried in coconut oil
Two medium carrots, grated
One small mango, sliced
Half a red pepper, cut into thin slices
A small pack of coriander, finely chopped
One medium red chilli, finely chopped
Two  limes
A teaspoon of sesame oil
Two teaspoons of low salt soya sauce
A scattering of black and white sesame seeds

Buddha Bowls from TCH Ella Johnston ellasplace.co.uk
While your frying the tofu, prep the veg. Grate the carrots, chop the peppers and mango. Finely slice the chillies and coriander.

To make the dressing put the squeeze a lime and a half into a cup, then add the sesame oil and soya sauce. Add half of your sliced chilli and give it a good stir.

Assemble by leaving a layer of peashoots and raddish leaves at the bottom. Place your spinach, the tofu, the peppers, carrot and mango in little groups.

Pour over your dressing then scatter on the chopped coriander and remaining half chilli. Finish with a scattering of black and white sesame seed. For an extra zine give the dish half of lime cut into quarters for you to squeeze on.
Buddha Bowls from TCH Ella Johnston ellasplace.co.ukI then did a North African inspired bowl…
Buddha Bowls from TCH Ella Johnston ellasplace.co.uk
For this you’ll need for two…
A couple of handfuls of purple kale
A pack of Cauldron Firm Tofu cut into chunks and fried in coconut oil
Four small tomatoes, quartered
Six baby aubergines, quartered and roasted with coconut oil
Two sweet potatoes, cut into cubes and roasted with coconut oil
One tin of chickpeas
Paprika, sumac and cumin
Half a green pepper, cut into thin slices
A small pack of parsley finely chopped
A couple of sprigs of mint finely chopped
One medium red chilli, finely chopped
Teaspoon of olive oil
Two tablespoons of soya yoghurt
One lemon
One garlic clove, finely chopped
A teaspoon of tahini
A scattering of pomegranate seeds
Buddha Bowls from TCH Ella Johnston ellasplace.co.uk
Cover the aubergine and sweet potato with a teaspoon of paprika, sumac and cumin then pop in the oven to roast and fry the tofu. While that’s all happening slice your tomatoes, peppers and chilli and chop the herbs. Pour the olive oil into your (clean) hands and massage into the kale.

Mix in the herbs, chilli and pepper into the (drained) chickpeas. To make the dressing, put the soya yoghurt into a cup, then add finely chopped garlic, the tahini and the juice of a lemon, add in a sprinkling of paprika and cumin and give it a good stir.

Buddha Bowls from TCH Ella Johnston ellasplace.co.uk

Assemble by leaving a layer of kale at the bottom. Place your tofu, the tomatoes, aubergine and sweet potatoes and the chickpea mixture in little groups.

Give the bowl a good dollop of dressing to mix in then scatter on the pomegranate seeds and a sprinkle of sumac. 
Buddha Bowls from TCH Ella Johnston ellasplace.co.uk

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