Here’s another variation on the Buddha Bowl theme! This one has, as its base, some leftover brown rice, stir-fried with spinach and mushroom. On top is a romanesco broccoli, accompanied by beets, sweet potato, cucumbers, radishes, two types of kimchi, and some sliced Sproutofu (a very easy way to eat tofu when you don’t have energy to marinate and bake anything.)
I really encourage you to experiment–really, all it takes is to use cooked, raw, and fermented vegetables, with a starch and a source of protein in a creative and colorful way.
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