Header
  • 2

    Bowls

  • Prep Time

    Prep Time 30'

  • Total Time

    Total Time 35'

  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

Protein bowl with pumpkin oil recipe

  • 2

    Bowls

  • Prep Time

    Prep Time 30'

    PT30M
  • Total Time

    Total Time 35'

    PT35M
  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

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 colorful 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 October! 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 savor. 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!

Detox and gut health

Ingredients
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Salad
 
Dressing
  • 4 tbsp apple cider vinegar
  • 4 tbsp agave nectar
  • ½ tsp sea salt
  • 1 tsp mustard

Typical nutrition / serving

  • Energy (calories) 250 kcal
  • Protein: 9.89g
  • Fat: 9.05g
  • Carbohydrate: 34.44g

Here's how you make it

  1. Preheat 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 your 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 of water for 1 cup of 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 regular hummus paste.
  8. Drizzle with Erbology Organic Pumpkin Seed Oil and then add the dressing.
  9. Enjoy while it’s warm!

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