Rainbow Buddha bowl

Rainbow Buddha bowl

Based on 12 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 👌
35
min.
Preparation
15
min.
Baking
0
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
  • 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

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!