Buddha bowl with black seed oil recipe

A buddha bowl is an umbrella term for a dish that is overflowing with vibrant, nutritious and complementary foods. There is no right or wrong way to put yours together. I find that it helps to start with a recipe and then add or subtract to your liking. Buddha bowls usually hit all the elements of a balanced meal. While this one was pre-conceived, some of mine are just a hodge podge of leftovers. The endless options are what make this type of meal so beautiful!

The dressing is essential to a buddha bowl. It is what takes a bowl of veggies to the next level. I love to make a couple combinations each week and add them to all my recipes. I find that the sauce is what really makes the dish when I eat out. By incorporating similar flavors in my own kitchen, my dishes are more indulgent and satisfying. I make the dressing beforehand so that the flavours can really come to life. Agave, apple cider vinegar and sea salt is all it takes.

This bowl is grain-free but the assortment of veggies and legumes constitute a satisfying meal. The base is rocket, or arugula. I love adding this peppery, bitter crunch because a little bit goes a long way. With other types of lettuce, I rarely even notice any flavour. Rocket carries its own, the other veggies simply enhance it. Rocket is also rich in vitamin C, great for immunity and skin health. The chlorophyll in fresh rocket helps to cleanse the blood, detoxify the cells and boost oxygen throughout the body.

The preparation of the veggies was quick and easy. The chickpeas need to be cooked and then can be added warm or cold. The rest of the veggies can be left raw and just need to be cut up. Kimchi, or fermented cabbage, makes a great condiment. Kimchi is one of those flavours that may need to grow on you, but it’s benefits are quite impressive. Through the fermentation process, kimchi becomes a great source of probiotics and healthy bacteria for our gut.  

The star ingredient here is the Erbology Organic Black Cumin Oil. Black cumin seeds have somewhat of a bitter flavour on its own, but this gets cut when combined with other ingredient. The oil is great for immunity and achieving an optimal balance between between alkaloids and fatty acids. In addition to the kimchi, black cumin oil supports a happy tummy.

Buddha bowls are truly a work of art. You will most likely be snapping a photo before digging in. Enjoy!

 

Ingredients
Print

Salad
  • 1 cup rocket salad
  • ½ cup shredded red cabbage
  • 1 cup carrot strips
  • 6 tbsp cooked chickpeas
  • 4-5 raw brussels sprouts, cut in quarters
  • 2-3 tbsp kimchi
  • 2-4 tsp Erbology Organic Black Cumin Oil
 
Dressing
  • 4 tbsp apple cider vinegar
  • 4 tbsp agave nectar
  • ½ tsp sea salt
 
Typical nutrition per serving
  • Energy (calories) 257 kcal
  • Protein: 9.95g
  • Fat: 9.27g
  • Carbohydrate: 35.22g

Here's how you make it

  1. First, make the dressing by combining the apple cider vinegar with agave and sea salt. Set aside.
  2. Divide the rocket salad in 2 medium bowls.
  3. Take the carrot stripes, red cabbage, brussels sprouts and chickpeas and place them one next to each other.
  4. Put the kimchi in the middle and drizzle with Erbology Organic Black Cumin Oil.
  5. Add the dressing and serve. Enjoy!

Tags

  • Protein
  • Vegan
  • Vitamin C

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