Be Healthy with a Vegan Buddha Bowl
ut class="jpibfi" type="hidden">We’re all about getting back on track this month. December was filled with overindulgence. I mean, we made six different chocolate barks and hosted a Christmas cookie swap, so to say we needed a detox is an understatement. Hence, this whole month our #SundayFundays have taken on a bit of a different speed. We’re eating healthy, avoiding alcohol and giving our skin some TLC. Today the healthy eating has nabbed the spotlight with these vegan buddha bowls.
If you’re not familiar with Buddha bowls, they’re a vegetarian meal served in a single bowl. They generally include healthy whole grains like quinoa or brown rice, plant proteins like lentils and chickpeas plus a ton of vegetables and fruit. Sounds like the best idea right? Buddha bowls are awesome because you can put just about anything in them. They’re perfect for refrigerator inventory management. Got half a carrot, a cauliflower that’s a tad past its prime? Throw it all in there. Even if you feel like the ingredients are random, don’t fret, because a good Buddha bowl is all about the sauce. If you’ve got a great sauce (and we’ll share one with you, don’t worry), your bowl is failsafe. 
For the Bowls: Here’s what we had in our bowls, the proportions are entirely up to you!- Arugula
- Spinach
- Quinoa
- Zucchini
- Shredded carrots
- Spiralized beets
- Avocado
- Grapefruit
- Cucumber
- Edamame
- Microgreens
- Pine nuts (or slivered almonds)
- Hemp hearts
- Food processor (or Vitamix if ya got it)
- 1 cup of slivered almonds
- 1/3 cup of water
- juice of one lemon
- 1 garlic clove (or 1 tsp of minced garlic if you don’t have fresh garlic)
- 1/4 cup olive oil
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed cilantro
- 1/2 cup packed green onion (the green part only, not the white)
- 1/2 tbs of coconut sugar (or honey)
- 1 tsp salt
- 1 tsp of pepper
Start by making the sauce. Add the garlic, almonds, lemon juice, water and olive oil to the food processor and pulse until smooth. Then add the basil, cilantro, green onion, salt, pepper and coconut sugar and pulse until blended. At this point, taste the sauce and see if you want to tweak it. You may want to add more salt, coconut sugar or even chilli flakes if you want some heat. Follow your heart. Next, put your bowl together. Add the spinach, arugula and quinoa to form the base of the bowl. Then, add the fruit and veg followed by the micro greens, pine nuts and hemp hearts. Top with Green Goddess Sauce. 
We needed an equally healthy bevy to go along with this badass Buddha bowl. So, we made a foray into Chaga for the first time with this awesome homemade tea. Intrigued? You can grab the recipe here.
