• 2

  • Prep Time 25'

  • Total Time 30'

  • Gluten-free

  • Vegan

Buddha bowl with black seed oil recipe

  • 2

  • Prep Time 25'

  • Total Time 30'

  • Gluten-free

  • Vegan

Buddha bowls are super easy to make, yet so tasty and nutritious. Perfect for those times when life becomes so busy that cooking is the last thing you want to think about.

You can create a buddha bowl simply by combining veggies, healthy fats, grains, pulses and carbohydrates. Spice it up with a simple dressing, and you have the perfect quick fix.

We used red cabbage and carrot, full of phytochemicals and taste. Shredding the carrot and cabbage adds more surface area for the dressing which helps to boost the flavour.

For the base, we used rocket salad. Rocket is a versatile salad leaf with a wonderful peppery kick. That’s what makes this dish a perfect quick lunch for autumn.

Tossed with chickpeas, which are a great source of carbohydrates and protein, we added kimchi, a traditional Korean delicacy made from fermented vegetables. Fermented foods are a great source of probiotics which aid the digestive system.

Finish off with nutrient dense brussle sprouts, and drizzle with Erbology cold-pressed black cumin seed oil, which is the perfect complement to the rocket. This oil is also a brilliant aid to the immune system due to its Thymoquinone content!

Ingredients

Salad
  • 1 cup rocket salad
  • ½ cup shredded red cabbage
  • 1 cup carrot strips
  • 6 tbsp cooked chickpeas
  • 4-5 raw brussel 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 / serving
  • Energy (calories): 257 kcal
  • Protein: 9.95 g
  • Fat: 9.27 g
  • Carbohydrates: 35.22 g

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, brussel 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

  • black cumin oil
  • black cumin seed oil
  • black seed oil
  • Buddha bowl
  • cold-pressed
  • cold-pressed oil
  • Gluten-free
  • healthy
  • immunity-boosting
  • nutritious
  • quick
  • recipe
  • Vegan

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