• 2

    Bowls

  • Prep Time 30'

  • Total Time 35'

  • Gluten-free

  • Vegan

Buddha bowl with pumpkin seed oil recipe

  • 2

    Bowls

  • Prep Time 30'

  • Total Time 35'

  • Gluten-free

  • Vegan

Buddha bowls are essentially a bowl of whatever you’d like. They can be warm or cold, plant-based or not. Typically they have some sort of grain, protein, greens, lots of veggies and a delicious dressing.

These colourful bowls of goodness are a great go-to dish. You can enjoy them right when you make them or use them as part of your meal prep. I love buddha bowls because they keep me fueled and constitute a balanced meal.  

I cannot believe it is already November! I guess it is time for warming foods and pumpkins. This bowl has it all. I used amaranth grain, packed with fiber and protein to keep your tummy happy and your body going. I chose to roast my veggies; brussels sprouts, cauliflower and beet.

Now for the dressing. Apple cider vinegar is great. It helps regulate stomach acidity and hunger. To cut the bitter taste, I used agave, sea salt and mustard. This dressing is very versatile. It can also be substituted for anything else you’d like. You may want to try something with ginger, miso or tahini.

The arrangement of your bowl is similar to a garden. It’s so fun to make it pretty and something you can eat slowly and savour. I started out with the rocket and then placed each type of vegetable in its own group. I reserve space for my protein source, in this case the amaranth and hummus.

Aside from being the Fall staple, pumpkins add a lot of health benefits. Pumpkin seeds may be small, but they are packed with healthy fats, magnesium and zinc. They are rich in antioxidants, iron, zinc, magnesium and many other nutrients.

The dressing is the final touch. A little bit goes a long way. Enjoy!

Ingredients

Bowl
 
Dressing
  • 4 tbsp apple cider vinegar
  • 4 tbsp agave nectar
  • ½ tsp sea salt
  • 1 tsp mustard
 
Typical nutrition per serving
  • Energy (calories) 250 kcal
  • Protein: 9.89g
  • Fat: 9.05g
  • Carbohydrate: 34.44g

Here's how you do it

  1. Preheat the oven to 400ºF (204ºC) and arrange Brussels sprouts and cauliflower on a bare baking sheet. Drizzle both with gochujang paste and a bit of sea salt. Mix well with hands and bake for 20 minutes.
  2. Take ½ of a beetroot and wrap in aluminum foil.  Put on the same baking tray and bake for about 25 minutes.
  3. If you don’t have cooked amaranth at hand, cook your amaranth using a 1:1 ratio, so 1 cup water for 1 cup amaranth, for about 15 minutes.
  4. In the meantime, prepare the dressing by combining the apple cider vinegar with agave, sea salt and mustard. Mix well and set aside.
  5. Divide the rocket salad in 2 medium bowls.
  6. Take out the baked veggies and place them one next to each other. Add the amaranth.
  7. In the middle, add one scoop of your hummus paste.
  8. Drizzle with Erbology Organic Pumpkin Seed Oil and add the dressing.
  9. Enjoy while it’s warm!

Tags

  • Amaranth
  • Buddha bowl
  • Pumpkin seed oil
  • Vegan recipes
  • Wholesome living

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