Rainbow Buddha bowl

Based on 13 ratings
Deniz @ Fructopia

Deniz @ Fructopia

www.fructopia.de

Blogger and Cookbook Author

“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 👌
35
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

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

Nutrition per serving

Cal
1538
Protein
71 g
Fat
98 g
Carb
105 g
  • 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!