Buddha Coconut Bowl with Quinoa & Avocado Recipe
A buddha bowl is a whole bunch of good stuff in a bowl, today we are talking whole grains, proteins, tons of veggies, nuts and seeds! It is so-called as it is usually eaten from a bowl or on our case coconut bowl that signifies Buddha’s belly! haha how cool!
- 1 large sweet potato, sliced into 1cm discs
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh oregano
- salt and pepper
- 1 cup quinoa
- 1 liter vegetable stock
- large handful salad leaves
- ¼ red cabbage, sliced
- 2 avocados
- ¼ cup flaked almonds
- ½ bottle Ranch Dressing
Preheat the oven to 200°C. On a large baking tray, add the sweet potato, olive oil, oregano, and a pinch of salt and pepper. Toss to combine before placing in the oven. Cook for 25-30 minutes or until soft.
Place the quinoa and vegetable stock in a large saucepan and place over high heat. Once boiling, reduce to a simmer. Cook for 12-15 minutes or until quinoa is tender. Drain and set aside to cool slightly.
To serve, divide the quinoa and sweet potato between four coconut bowls. Top with salad leaves, cabbage, avocado and almonds. Finish with a drizzle of Ranch Dressing.
By Anjelica Alane