Rainbow Buddha bowl

Name: Rainbow Buddha bowl
Prep time: 2100 s
Cook time: 900 s
Total time: 3000 s
Yield: 1 Servings
Ingredients: 90 g black rice; 1 tsp coconut oil; 1 broccoli; 4 tbsp garlic oil; ¼ tsp chili; 1 tbsp sliced almonds; 1 red beet (cooked); 1 tbsp tahini; 6 tbsp water; 2 tbsp olive oil; ½ lemon (juice); 1 slice smoked salmon; ½ avocado; 1 egg (fried); salt; pepper

Based on 13 ratings

Deniz, food blogger

fructopia.de/

“Nothing beats this delicious beet-tahini dressing! It’s one of my favorite Buddha bowls to make, but I also love experimenting with different seasonal ingredients and discovering new combinations.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-1+

90 g	black rice
1 tsp	coconut oil
1	broccoli
4 tbsp	garlic oil
¼ tsp	chili
1 tbsp	sliced almonds
1	red beet (cooked)
1 tbsp	tahini
6 tbsp	water
2 tbsp	olive oil
½	lemon (juice)
1 slice	smoked salmon
½	avocado
1	egg (fried)
	salt
	pepper

Metric

Imperial

Utensils

baking sheet
oven
measuring cup
hand blender
small saucepan
parchment paper
cutting board
knife

Nutrition per serving

Cal
1538

Protein
71g

Fat
98g

Carb
105g

As (Nutritionally) Well-Rounded as the Buddha's Belly!

What’s a healthy way of getting a balanced meal rich in protein, vegetables, grains, and good fat? Buddha Bowls! We love whipping up these colorful bowls for lunch and weeknight dinner. Here, we have nutty black rice with spicy broccoli, creamy avocado, and a soft fried egg—topped with a dressing made from all the good stuff; beet root, tahini, and lemon juice come together as a creamy, pop of color to finish off this wholesome dish. Check out the video for the full recipe!