Collaboration | Buddha Bowl

 

I admire the makers of the healthy "bowls" I see on goop, many lovely blogs and Instagram feeds but for some reason I had a mental block about making a meal that I often crave and know my body needs. 

I am in the midst of an elimination diet cleanse to re-boot my immunes system before the holiday season for Millie | Lottie. The cleanse is being lead by Allison Roman of Kaliks Collective. To help me over my mental hurdle, I invited Allison to come and show me how to make one of her Buddha Bowls. Allison is a yoga instructor, a trained herbalist, nutritionist and the founder of a clean skincare line. The motivation for Allison to start her brand is all too common. She found herself having skin sensitivities to many products. She was inspired to get a degree in herbal medicine and has used this knowledge to create her skincare line and more. The ingredients are 100% natural, organic and toxin free and her thoughtfulness in sourcing is pure determination.

A few weeks back, Allison came over equipped to with ingredients to make a  lovely bowl for me to enjoy and be inspired by. I was assured there is no wrong way to make a bowl and I have been making them ever since. 

Ours was made with sprouted grains but you can use cauliflower rice or just more veggies if you are grain free. Adding an egg to the top is also an option for more protein.

Recipe shared from Allison's Welness Blog:

Ingredients

(2 servings)

1 cup cooked sprouted grains (or GF grain like white rice, quinoa, wild rice, amaranth, millet)

1 cup sautéed mushrooms

1 small carrot, sliced and steamed*

½ beet, sliced and steamed*

½ cup zucchini, chopped and steamed *

1 Tablespoon red onion/scallions, finely chopped

1 Tablespoon of pickled ginger

1 avocado, sliced

1 teaspoon chickpea miso

1-2 teaspoons dulse flakes (a great source for vitamins B12, B6, A, C, potassium, iodine)

Toppings– drizzle of Coconut Aminos, guzzle of Olive Oil, squeeze of lemon/lime, sprinkle of salt & pepper.

 *Note: you can use any veggies you like here. I recommend steaming or cooking veggies for the fall and winter. 

Protein options:

Vegetarian–Hempseeds, pepitas, walnuts, macademia, legumes (cooked beans), boiled/poached/fried egg

Paleo–wild fish, organic eggs, beef or chicken

Bringing it together

Divide cooked grains into 2 big bowls and top with veggies, avocado and protein of your choice. Scoop in miso and sprinkle in the dulse flakes, and I always add walnuts or pumpkin seeds for crunch. Use a guzzle of EVOO (extra virgin olive oil), a drizzle of coconut aminos and squeeze juice from ½ a lemon. Stir it all together to mix up all the amazing flavors and enjoy!