Bowls to Nirvana: A Master Book of Buddha Bowl Recipes

Table of contents :
Introduction
1. The Extremely Basic Buddha Bowl
2. A Tale of Deconstruction
3. A Mouthwatering Legacy
4. Sophistication
5. A Fall Harvest
6. The Giant Black Breakfast Bowl
7. Hummus Is the Way to Go!
8. Starchy, Crunchy, Crispy.
9. Nourishing Buddha Bowl
10. Sunset in A Bowl
11. The Vegan Buddha Bowl
12. Ain’t No Rice Bowl Without the Gravy!
13. Talk Forests to Me
14. Regional Fiesta 1: Tropical Buddha Bowl
15. A Seafood Surprise
16. Mother’s Favorite
17. Let’s Keep It Grounded
18. Itadakimasu!
19. Regional Fiesta 2: Mexican Bowl
20. Regional Fiesta 3: Mediterranean Chickpea Quinoa Bowl
21. A Treat for Our Non-veg Lovers
22. A Homely Meal
23. Around the World: 1. Thai Chicken Buddha Bowls
24. Around the World: 2. Asian Inspired Buddha Bowls
25. Around the World: 3. Thai Coconut Buddha Bowl
26. Sweet Potato Chickpea Buddha Bowl- A Classic Delicacy
27. Around the World: 4. Indian Easy Bowl
28. Around the World: 5. Indian Inspired Buddha Bowl
29. Salmon Poke Bowl- Gotta Eat ‘em All
30. Carrot Ginger Tofu Bowl- Lunch of The Gods
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Bowls to Nirvana A Master Book of Buddha Bowl Recipes

BY: Ivy Hope Copyright © 2020 by Ivy Hope

Copyright/License Page Please don’t reproduce this book. It means you are not allowed to make any type of copy (print or electronic), sell, publish, disseminate or distribute. Only people who have written permission from the author are allowed to do so. This book is written by the author taking all precautions that the content is true and helpful. However, the reader needs to be careful about his/her action. If anything happens due to the reader’s actions the author won’t be taken as responsible.

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Table of Contents Introduction 1. The Extremely Basic Buddha Bowl 2. A Tale of Deconstruction 3. A Mouthwatering Legacy 4. Sophistication 5. A Fall Harvest 6. The Giant Black Breakfast Bowl 7. Hummus Is the Way to Go! 8. Starchy, Crunchy, Crispy. 9. Nourishing Buddha Bowl 10. Sunset in A Bowl 11. The Vegan Buddha Bowl 12. Ain’t No Rice Bowl Without the Gravy! 13. Talk Forests to Me 14. Regional Fiesta 1: Tropical Buddha Bowl 15. A Seafood Surprise 16. Mother’s Favorite 17. Let’s Keep It Grounded 18. Itadakimasu! 19. Regional Fiesta 2: Mexican Bowl 20. Regional Fiesta 3: Mediterranean Chickpea Quinoa Bowl 21. A Treat for Our Non-veg Lovers

22. A Homely Meal 23. Around the World: 1. Thai Chicken Buddha Bowls 24. Around the World: 2. Asian Inspired Buddha Bowls 25. Around the World: 3. Thai Coconut Buddha Bowl 26. Sweet Potato Chickpea Buddha Bowl- A Classic Delicacy 27. Around the World: 4. Indian Easy Bowl 28. Around the World: 5. Indian Inspired Buddha Bowl 29. Salmon Poke Bowl- Gotta Eat ‘em All 30. Carrot Ginger Tofu Bowl- Lunch of The Gods Conclusion About the Author Author's Afterthoughts

Introduction

Are you looking for a giant bowl of food? Well, everyone is. But what if we provide you with a few secrets to making a giant bowl of health, art, and an enticing backstory? The end of your search for a healthy and absolutely delicious alternative to today’s junk food lies here in this cookbook. The Buddha Bowl is so named because it is a representation of the bowl of food carried by Gautama Buddha in his days of wandering the earth seeking enlightenment. He collected portions of food from people giving alms throughout the day, and it is this assembly of different nutritious components that make a full meal that is practiced in today’s far more versatile Buddha Bowls. From Vegan to Vegetarian to Non-Vegetarian, we have all your requirements covered in these thirty mouthwatering dishes that will leave you feeling like you have achieved what Buddha set out to find: Nirvana. Welcome to 30 Bowls to Nirvana: a master book of Buddha Bowl recipes, where we will lay bare the ways of packing health in a bowl. With these thirty recipes, you will be able to live a healthier lifestyle, with lesser time

spent in the kitchen, and an added bonus of feeling like an artist while assembling these colorful bowls of happiness. A quick lunch, a midday snack, for potlucks or parties, a Buddha Bowl is versatile in its role. From your family to your friends, everyone will adore you for setting the table with these artsy bowls of deliciousness. So, what are you waiting for? Dig right in!

1. The Extremely Basic Buddha Bowl

A Buddha Bowl is a combination of representatives from each nutrient that makes a balanced diet, placed one on the other in portions. Not only is it a canvas where you can get as creative as you like, but it is also one of those food items you need not follow word by word of a recipe. Buddha Bowls are all about creativity and freedom, so let’s get you started on the most basic one yet, an all-time favorite: The extremely basic Buddha Bowl! Ingredients Sesame oil - 2 tablespoons Onions - 2, sliced Garlic - 1 clove, minced Carrot - 1, chopped Capsicum - 1, chopped Ginger - grated to 1 teaspoon Salt - as per taste

Spices - 1 teaspoon each of garam masala, paprika, cumin, coriander, turmeric Water - 2 cups Chickpeas - 1 cup, boiled Rice of choice - 1 cup, cooked Spinach leaves - 1 cup Cashews - 3 tablespoons, roasted Coriander leaves - chopped Cooking Time:45 minutes Serving size:1 Instructions 1. Sauté onions, ginger, and garlic in oil for a few minutes. 2. Add capsicum and carrots and mix in the spices and sauté till spices are cooked down. 3. Add the water and boil for nearly 20 minutes until the vegetables are cooked. Transfer the mixture to a blender or use a hand masher to mash the vegetables. 4. Cook the blended mixture for another 20 minutes with the chickpeas. Set aside for assembly. 5. Add some oil in another pan and cook the spinach leaves with some garlic and salt for 7-10 minutes. 6. Assemble the buddha bowl. Pack some rice into a large bowl, add in the spinach and chickpeas and top with some coriander and cashews and dig in!

2. A Tale of Deconstruction

Who doesn’t love a hot crispy taco? But to add to the health factor, and still get the same taste, we have a whole new Buddha Bowl ready, a tale of deconstruction. In this recipe, we will deconstruct a taco, and prepare the much loved sweet potato taco bowl! Ingredients Chili powder - 2 tablespoons Sweet smoked paprika or hot smoked paprika - 1 tablespoon Cumin - 1 tablespoon, ground Salt - as per taste Oregano - 1 teaspoon, dried Garlic powder - 1 teaspoon Onion powder - 1 teaspoon Sweet potatoes - 1 lb., peeled and chopped. Vegetable oil - 1 tablespoon Ground beef - 1 lb. Black beans - 1 14oz can drain and rinse

Corn - 1 cup Tomatoes - 2, chopped, or use Cherry Tomatoes, 1 pint. Avocado - 1, halved. Cooking Time:25 minutes Serving size: 4 Instructions 1. Set the oven to 400F temperature, preheating. 2. Mix the spices together in a container for easy use. 3. Coat the sweet potatoes with two tablespoons of the spice mix and bake for 20 minutes. 4. Cook the beef for five to seven minutes, drain any extra fat leaving just a little behind and add in the beans and leftover spice mix and cook well. 5. Assemble the bowl layer after layer and top with corn, tomatoes, and avocado. Enjoy!

3. A Mouthwatering Legacy

It is now officially time to spice things up a bit. This next recipe is an explosion of flavor and an absolutely delicious combination of chickpeas in a spicy sauce that will warm you all the way down to your feet! Perfect for lunch or a warm super bowl on a chilly day, this easy to make buddha bowl is the way to go! Ingredients Masala Chickpeas: Coconut oil (or olive oil) – 2 tablespoons Onions – 2, sliced Garlic – 1 clove, minced Carrot – 1, chopped Red bell pepper - 1, chopped Ginger - 1 teaspoon, grated Salt – as per taste Spices - 1 teaspoon of each: coriander, cumin, turmeric, garam masala, paprika

Water – two and a half cups Chickpeas- 1 15-oz can- cooked. Quinoa: Quinoa- ½ cup Water – one and quarter cup Soy sauce – 1 tablespoon Spinach: Spinach - 3 cups, chopped Garlic - 1 clove, crushed Salt, pepper as per taste Toppings: Shredded red cabbage Roasted cashews Parsley or coriander Cooking Time:45 mins Servings size:3 Instructions Masala Chickpeas: 1. Heat the oil and cook the ginger, onions, and garlic for five minutes until onions adopt a translucent color 2. Mix in carrot and red bell pepper and add in spices and water. Let it boil, then cover and cook on low heat, simmering for around thirty-five minutes. 3. Once done, blend the sauce in a blender and mix in the chickpeas and leave it warm. Quinoa: 1. Mix the quinoa and water with soy sauce in a pan, let it boil, then cook for 25 minutes on low flame till all the water disappears and the quinoa is cooked through. Spinach: 1. Heat some oil in a pan, sauté the garlic.

2. Add in the spinach leaves and cook until they wilt and reduce in volume. Season with pepper and a pinch of salt and leave warm. Serve each component one by one in a bowl and top with the toppings mentioned, or any other of your choice.

4. Sophistication

This next Buddha Bowl is the kind you want to serve when you have a guest over who is quite the chef. Impress them with your knowledge in palettes and flavors by preparing this sophisticated Buddha Bowl, which is a mix of coconut, tofu, and jasmine rice in a fragrant bowl that will definitely earn you five stars of approval! So, let’s dive right into it. Ingredients: Coconut Jasmine rice: Jasmine rice - 1 1/2 cups Coconut milk - 1 can Water - 1 1/4 cup Salt - 1/2 teaspoon Sesame Tofu:

Tofu - 1 block Sesame oil - 1 tablespoon Soy sauce - 2 tablespoons Rice wine vinegar - 1 tablespoon Maple syrup - 1 tablespoon Vegetable oil - 1 tablespoon Sesame seeds Pickled cabbage and radish: Cabbage - 1 cup, thinly sliced Radishes - 1/4 cup, thinly sliced White vinegar - 1 cup Water - 1 cup Salt - 1 tablespoon Sugar - 1 tablespoon Other toppings: Cucumber Carrots Edamame beans Cooking Time: 1 hour Serving size: 4 Instructions 1. Mix coconut milk, salt, and water in a pot and let it boil. 2. Add the jasmine rice and let it cook on low heat for nearly eighteen minutes. Once done, set aside, off the heat for cooling. 3. Marinade the tofu in sesame oil, soy sauce, rice wine vinegar, and maple syrup. 4. While that marinades, add cabbage, radish, salt, sugar, water, and white wine vinegar (not particularly in that order) into a container and let it sit for fifteen to twenty minutes. 5. Heat the vegetable oil. Place the marinated tofu into the pan and cook it in the oil for three to four minutes on each side, until a golden brown color is obtained. 6. Assemble the bowl by layering the rice and tofu, top with the pickled vegetables and other toppings and drizzle soy sauce for some extra flavor.

Voila!

5. A Fall Harvest

Oranges, reds, and yellows, fluttering leaves are falling to the pavements, a chilly breeze. Fall is one of the most beautiful, homely seasons that makes you want to curl up by a fire in your sweaters. But what makes fall even better is the earthy food, the different flavors. To accompany you on a lazy fall afternoon, here’s a Fall Harvest Buddha Bowl that will both taste and look like autumn in a bowl. With apples, butternut squash, cashews, and chickpeas, this recipe is a melt in your mouth fantasy. Ingredients: Butternut squash – 3 cups Apples – 3 cups, chopped Chickpeas- 1 15-oz can. Olive oil – five tablespoons Maple syrup – 1 tablespoon Cinnamon - 1 teaspoon Nutmeg - 1/4 teaspoon Salt

Quinoa- 2 cups Kale- 1 bunch, chopped Pumpkin seeds- 2 tablespoons Cashews – 1 cup, soaked Shallot – 1 tablespoon, minced Apple cider vinegar – ¼ cup Dijon mustard - 1 tablespoon Honey - 1 teaspoon 1/2 cup water Cooking Time: 1 hour Serving size: 2 Instructions: 1. The oven should be preheated to 400F. 2. Mix together the chickpeas, apple butternut squash, 1 tablespoon olive oil, 1/4 teaspoon salt, maple syrup, nutmeg, and cinnamon. 3. Roast for 30-35 minutes, toss them mid-way to cook evenly. 4. Add two cups of quinoa in water and cook it for nearly twenty minutes. Follow packet instructions if given. 5. Toss the kale with one tablespoon olive oil and salt and bake for 10 minutes until the edges turn brownish. 6. Mix the cashews, shallot, apple cider vinegar, mustard, honey and water in a blender until smooth and creamy. This is the dressing for the Buddha bowl. 7. Assemble the bowl by layering the quinoa, butternut squash, apples, and chickpeas. Add in the kale and top with pumpkin seeds. Drizzle the dressing and enjoy!

6. The Giant Black Breakfast Bowl

Are you ready for the black food challenge? Surprising, isn’t it, hearing about a black breakfast bowl. Trust us, it may sound unfamiliar, but it is packed with all the nutrition you need to get you started for the day. With the proteinaceous black beans and an added health factor from kale leaves, we have the most nourishing Buddha Bowl ready for you and your family. Bonus: it’s extremely easy to make! Take a look. Ingredients: Olive oil - 3 tablespoons Garlic - 1 tablespoon, minced Onion- half an onion, diced Black beans – 1 15-oz can Water - 1/4 cup Cumin1 teaspoon Chili powder 2 teaspoon

Salt – as per taste Sriracha or any other hot sauce 1 teaspoon Kale- 4 cups Garlic powder 1 tablespoon Salt and pepper as per taste Brown rice - cooked. Cooking Time: 45 minutes Serving size:4 Instructions: 1. Heat olive oil in a pan and sauté the garlic. 2. Add onions, cook until they turn translucent. 3. Mix in the black beans, cumin, chili powder, salt, and hot sauce and cook with water. Let it simmer for five to six minutes. 4. Cook kale in a pan with olive oil, until it wilts and reduces volume. Add garlic powder, salt, and pepper to season it. 5. Assemble the bowl with the brown rice, cooked black beans and add the kale on top. Garnish with sesame seeds or pumpkin seeds, or drizzle on some hot sauce for a spicy flavor. Enjoy your nutritious breakfast!

7. Hummus Is the Way to Go!

Excitement is one feeling we all associate with hummus. And after consumption, content follows. With this special recipe, we have decided to incorporate the well-loved hummus dressing into a Buddha Bowl, just for you. This one is guaranteed to make you everyone’s favorite chef, even though secretly, this Buddha Bowl is super easy to make, and extremely healthy! In only fifteen minutes, you’ll win everyone’s hearts. Interested? Then dive right in! Ingredients Turmeric- ½ teaspoon Basmati rice - ½ cup, cooked Smoked tofu – 10 oz Olive oil- 2 tablespoon Lamb’s lettuce - 2 handfuls Red onion – 1 small Hummus - 4 tablespoon Lemon juice - 1 tablespoon Water – 6 tablespoons

Salt – ½ teaspoon Cooking Time: 15 minutes Serving size:1 Instructions: 1. Cook the rice in ratio 1:2 rice to water, to obtain half a cup of cooked rice. 2. Cut the tofu into small pieces, or dice them, and add to a pan with olive oil and fry for seven minutes. 3. Assemble the lettuce and slice the red onion to place in your serving bowl. 4. Now for the exciting part, the hummus. Add the hummus to a small bowl, mix it well with the lemon juice, water, and salt. Your dressing is ready. 5. Pack in the rice and tofu on top of your onion and lettuce, drizzle on the dressing and eat your fill. Enjoy!

8. Starchy, Crunchy, Crispy.

Potatoes, the most versatile vegetable ever, eaten in so many forms and ways. We couldn’t let this cookbook go by without making a potato centric recipe. If you’re a fan of this starchy veggie, you’re in for a treat. Below are the Instructions to make a starchy, crispy, crunchy, and tangy bowl of food that will leave all your senses satisfied and begging for more. Ingredients Brown lentils - ⅓ cup, dried Vegetable broth - 1 cup Tomato paste - 1 tablespoon Onion – 1 diced Olive oil - 3 tablespoons Thyme - 1 teaspoon Salt to taste

Cucumber – 1/2 Balsamic vinegar - 2 tablespoon Sour cream - 1/3 cup Parsley - 1 teaspoon, dried Water - 2 tablespoons Cooking Time: 40 minutes Serving size:2 Instructions 1. Preheat the oven to 400 F. 2. Cut potatoes into cubes, peel if you prefer to, and spread them on a baking sheet. Coat with olive oil and salt and roast for 30 minutes, stopping midway to toss them and add some thyme as well. 3. Meanwhile, add half of the diced onions into a pot with a tablespoon olive oil and cook till translucent. 4. Mix in the rinsed lentils, tomato paste, and vegetable broth and stir well. 5. Let it come to a boil, then lower heat and simmer for thirty minutes so the lentils are nicely done. 6. While they cook, slice the cucumber, add them into a bowl with the rest of the onions and mix well with vinegar and salt. 7. Once that is done, move onto the sauce. Mix in the sour cream with water and parsley and your dressing is done! 8. Assemble the bowl and dig in!

9. Nourishing Buddha Bowl

One of the biggest and best features of a Buddha Bowl is the fact that it screams health, which is exactly why you should incorporate it into your diet. Normal Buddha bowls are already full of nutrition, but here we have one that will make you feel a lot better about that pizza you had last night. Some extra nutrition, extra health, and some extra time saved in the kitchen, here’s the nourish bowl with harissa- tahini dressing, a Buddha Bowl made exclusively to tickle your inner dietician. Let’s impress ourselves. Ingredients Quinoa - ½ cup, cooked Chickpeas- 1 cup, cooked Carrots - 1/2 cup, shredded Purple cabbage - 1/2 cup chopped

Kale - 4 cups Avocado - 1 Tahini 1/4 cup Salt 1/4 teaspoon Ground black pepper 1/4 teaspoon Harissa paste 1 teaspoon Water 4 tablespoons Lime juice 2 tablespoons Garlic 3 cloves chopped Cooking Time: 30 minutes Serving size: 2 Instructions 1. Fry the chickpeas in a pan with oil of choice, till it starts browning. Set it aside. 2. Cook down the kale in a pan with a drizzle of oil and season with some salt and pepper. 3. Make the harissa- tahini dressing by mixing the harissa paste, tahini, salt, pepper, water, lime juice and garlic in a blender. 4. Assemble the bowls by spooning in half the quinoa, chickpeas, kale and then dressing it with the delicious sauce. Your nourish bowl is ready to be devoured!

10. Sunset in A Bowl

You know what’s coming just from the title, it’s time to get artsy! Who needs canvases and paint when you can make your own edible sunset- a tangy, spicy treat for the eyes and taste buds. With a combination of chili, oranges, sweet potatoes, carrots, and a lot of veggies, this bowl is going to leave you in awe of the taste and take you back to the scenic beauty of a sunset over the mountains. Are you ready to make some art? Ingredients: Black rice - ½ cup, uncooked Sweet potato - 1, cubed Scallions - to taste, optional Broccolini - 1 bunch Carrots - 2, peeled to make ribbons Tofu - few slabs to taste Pomegranate seeds - 1/4th cup Sprouts - handful

Sesame seeds - to taste Olive oil - to taste Salt and pepper as required Fresh orange juice - 2 tablespoons Soy sauce - 1 teaspoon Sesame oil - 1 teaspoon Chili paste or sriracha - 1 teaspoon Rice vinegar - 1 teaspoon Cooking Time: 45 minutes Serving size:2 Instructions 1. Cook the rice in a 1:2 rice to water ratio or according to the instructions in your rice cooker. 2. Use a bamboo steamer to steam the vegetables to keep them from going mushy. Start with the sweet potatoes, steam for twenty minutes, then add the tray with broccolini and scallions. Season with salt and pepper. Let them steam until cooked through. 3. To make the dressing, whisk in the orange juice, soy sauce, sriracha or chili paste, sesame oil, and a little vinegar. 4. Toss the carrots in some vinegar and salt and let it marinate. 5. Pan sear your tofu in olive oil and a drizzle of soy sauce. Once cooked, cut into cubes. 6. Assemble your sunset by layering the rice, tofu, vegetables and the toppings of pomegranate seeds, sesame seeds, and sprouts. Drizzle on the dressing and enjoy the heavenly taste!

11. The Vegan Buddha Bowl

It’s 2020, the year of inclusivity. For all our friends who have adopted the vegan lifestyle and are looking for an extra tasty little dish, here’s your treasure chest. This vegan buddha bowl is full of flavor, with the classic combination of quinoa and chickpeas topped with a spicy and tangy red sauce. Feel free to add a mixture of greens of your choice to make it even more interesting and dig in! Ingredients Quinoa - 1 Cup rinsed Water - 2 Cups Chickpeas - 1 1/2 Cups, cooked Olive oil - to taste

Salt - ½ teaspoon Smoked Paprika - 1 Teaspoon Chili Powder - 1 Teaspoon Turmeric - 1/8 Teaspoon Oregano - 1/2 Teaspoon Red Bell Pepper - 1 Lemon - 1/2 Pepper - 12 teaspoon Cilantro - ¼ cup Cooking Time: 40 minutes Serving size: 2 Instructions 1. Preheat the oven to 425 F. 2. Cook the quinoa by combining the rice and water and bringing it to a boil. Then let it simmer for 15 to twenty minutes until all the water is absorbed. 3. In a bowl, mix the chickpeas with some olive oil, salt, oregano, chili powder, smoked paprika, and turmeric. Bake for fifteen to twenty minutes. 4. While these cook, mix in the red bell pepper, juice from half a lemon, pepper, cilantro and salt as per taste, blend it into a smooth dressing. 5. Now assemble! Fill in the quinoa and chickpeas, top with a mixture of greens, an avocado, whatever you feel like adding, and drizzle the dressing on top. Bon Appetit!

12. Ain’t No Rice Bowl Without the Gravy!

Isn’t that the truth! Who doesn’t love a freshly prepared, fragrant gravy that makes your eyes flutter shut and mouthwatering in anticipation? Well, we have the recipe right here at your service. A spicy miso gravy to go with the classic quinoa bowl. Excited? Let’s get straight to the cooking then! Ingredients Vegan Butter or Coconut Oil - 2 Tablespoon Flour of choice - 2 tablespoons Tamari - 3 tablespoon Lighter Miso - 4 teaspoons Vegetable Stock - 1 cup Garlic- 3 cloves, grated Pepper Sesame seeds Tempeh - 6 0z Lime Juice - 1 tablespoon Liquid Sweetener - 1 teaspoon

Grated Ginger - 1 teaspoon Broccoli Sliced mushrooms Chilli Lime Green Onion Cooking Time: 50 minutes Serving size: 2 Instructions 1. Cook the Quinoa by mixing with two cups of water and letting it cook for nearly twenty minutes until the water is all absorbed and the quinoa becomes fluffy. 2. Cut the tempeh into thin slices. Make a marinade with garlic, two tablespoons tamari, and ginger, lime juice, and the sweetener. 3. Pour this onto the tempeh and let it rest in the fridge for 30 minutes. 4. To make miso gravy, mix in the miso, remaining tamari, garlic, a little vegetable stock enough to stir away from any lumps. Set aside. 5. In a pot, heat up the oil and combine it with flour and whisk well. When it starts bubbling, add vegetable stock slowly and keep stirring until it thickens. Then take it off the heat and combine it with the miso we have set aside. Add some pepper for taste. 6. Sauté the mushrooms in a pan with olive oil and some salt and pepper. You may add in the marinated tempeh to this to add a crispier texture to it. 7. Assemble the bowl. Spoon in the quinoa, Pile on the marinated tempeh and add the steamed vegetables and the mushroom mixture. Top it off with some chili, lime or green onion and pour on the miso gravy. You are now ready to dig in!

13. Talk Forests to Me

Remember the time we made a sunset in a bowl in this book? If you enjoyed that you’ll definitely enjoy this. With this recipe, we have the freshness of a forest, a buddha bowl that is green, lemony, and enticed with herbs. And the best part is, you can choose your favorite mixture of vegetables. Are you ready to make a leafy green, tangy bowl of goodness (and a great chance to clean out your refrigerator?) Just take a peek below to learn how! Ingredients Cooked rice - 1 cup Cooked beans of your choice - 1/2cup Vegetable mix - 1 ½ cup Vegetable broth - 2 tablespoons Salt and pepper to taste Almonds - ¾ cup Coconut milk or almond milk or cashew milk- 1 ½ cup

Lemon juice - 6 tablespoons Garlic- 1 clove Apple cider vinegar - 2 tablespoon Hot sauce of choice- 1 to 3 tablespoons Chives - ¼ cup Parsley - ¼ cup Cilantro - ¼ cup Cooking Time: 40 minutes Serving size:1 Instructions 1. Preheat oven to 400 F. 2. Mix your veggies with the beans and vegetable broth. Add salt and pepper for seasoning. Spread onto a baking sheet and bake for 15 minutes. 3. To make the lemon herb sauce, blend the almonds, the milk, lemon juice, garlic, hot sauce, and apple cider vinegar into a smooth creamy mixture. Add in the cilantro, parsley and chives and pulse till they are chopped and incorporated invisible bits. 4. You’re done! Assemble by spooning in rice, topping with baked veggies and adding as much of the wonderful lemony sauce as you want. Enjoy!

14. Regional Fiesta 1: Tropical Buddha Bowl

Okay, we’ve tried a variety of delicious Buddha Bowls so far focusing on a particular ingredient or a theme. But now...we have an exclusive recipe for you that will take you all the way to the tropics. To make this Tropical Buddha Bowl, you just need only 10 minutes! Ingredients: Brown rice- 1 cup, cooked Coconut flakes - 1/4 cup, unsweetened Soy sauce - 2 teaspoons Olive oil - 1 teaspoon Shrimp - 6 oz Red onion - 1/2, thinly sliced Broccoli florets - 1/2 cup Pineapple - 1/2 cup, diced Red or green cabbage - 1/2 cup, shredded

Avocado - 1/2, thinly sliced Dried tart cherries - 1/4 cup Pumpkin seeds - 2 tablespoons Lemon juice - from 2 lemons Almond butter - 2 tablespoons Water - 2-3 tablespoons Sriracha hot sauce - 4+ drops Cooking Time: 10 minutes Serving size: 2 Instructions: 1. Heat olive oil in a pan and add shrimp, pineapples, broccoli, and onion separately so they don't mix. 2. Cook the shrimp till it is pink, season with salt and pepper and one teaspoon soy sauce. 3. Sear the pineapples and broccoli and take them out. 4. Cook onions till translucent and then remove from flame. 5. Add in the cooked rice to the same pan and toss it with coconut flakes and one teaspoon soy sauce. 6. In another bowl, mix the lime juice, almond butter, water, and sriracha to make a dressing. 7. Assemble the bowl with layers of rice, shrimp, and vegetables. Drizzle the dressing and enjoy a tropical bowl of deliciousness!

15. A Seafood Surprise

You know what? We don’t think we did enough justice to shrimp with just one recipe, so let's gear up for another one. The Seafood Surprise comprises another lemony recipe starring shrimp, one of the most popular seafood items. Check out this seafood buddha bowl with greek yogurt dressing that makes for a great lunch! Ingredients Brown rice - 1 cup Water - 2 cups Carrots - 2 cups, shredded Purple cabbage - 2 cups, shredded Rice vinegar - ¼ cup Lime juice - 6 tablespoons

Salt and pepper - to taste Maple syrup - 1 tablespoon Greek Yogurt - ½ cup Olive oil - 1 tablespoon Garlic powder - 1 teaspoon Shrimp - 16 oz Coconut oil - 1 teaspoon Garlic - 1 teaspoon, minced Cumin - 1 teaspoon Cilantro - 2 tablespoons, chopped Cooking Time:1 hour Serving size:4 Instructions 1. Cook brown rice and water for thirty minutes until all water is absorbed. 2. Prepare a dressing by mixing vinegar, two tablespoons of lime juice, salt, and maple syrup. Pour that over the shredded cabbage and carrots and toss well. 3. Whisk the greek yogurt, olive oil, garlic powder and two tablespoons of lime juice. 4. In a pan, heat some coconut oil and sauté garlic. Add in the shrimps and cook till well done. Season with salt, pepper, cumin, two tablespoons lime juice and cilantro. 5. Assemble your bowl. For added flavor, pour on the sauce formed from cooking the shrimps onto the rice. Enjoy!

16. Mother’s Favorite

Let us face it, there’s nothing like homemade food, especially if it’s made by your mother. Ease her worries about your unhealthy lifestyle with this green leafy bowl full of vegetables and show her how responsible you are... and also what an excellent cook! Ingredients: Snow peas or snap peas - 1 cup Asparagus - 4 spears Whole-milk yogurt - ½ cup Dill - ¼ cup Lemon juice - 1 tablespoon Olive oil - 1 tablespoon Garlic - 1 clove, minced Salt to taste Farro - ½ cup, cooked

Tofu - 4 oz, baked Radish - 3, sliced Pumpkin seeds Cooking Time: 15 minutes Serving size:1 Instructions 1. Place a pot of water on the stove, bring to boil. 2. Add the peas and asparagus and cook for about 2 minutes. 3. Rinse them with cold water. 4. Whisk together lemon juice, oil, garlic, dill, and yogurt. Add in a pinch of salt. This is your dressing. 5. Spoon in the farro in a bowl, assemble the peas and asparagus on top, along with the tofu, radishes and pumpkin seeds. Drizzle the dressing on top and impress your mother with a yummy bowl of healthy food!

17. Let’s Keep It Grounded

We have done a lot of simple, easy to cook recipes that take almost no time. Now, for the ones who like trying out a complicated mixture of flavors, here's a mushroom and quinoa bowl, with almond, pesto, and avocados, a warm and earthy bowl. Let's take a look. Ingredients Quinoa - 1 cup, cooked Olive oil - 3 tablespoons Egg - 1 White mushrooms - 4, sliced Small onion - 1/2, diced Balsamic vinegar - 1 tablespoon Dried thyme - 1/2 teaspoon Avocado - 1/2 Cherry tomatoes - 4-5, halved

Almonds - 1/4 cup, shaved Parsley - 1/4 cup fresh Garlic - 1 clove Lemon juice - from ½ lemon Cooking Time: 15 minutes Serving size:1 Instructions: 1. Crack open an egg into a pan with olive oil and cook it till edges are crispy and the white part is solid. Move it to a bowl in which you have the cooked quinoa. 2. In the same pan, cook mushrooms and onions, with extra olive oil if needed. Add thyme and vinegar and cook that off as well. Move to the bowl containing the egg and quinoa. 3. Mash an avocado with a fork and add that into the bowl along with cherry tomatoes. 4. To make the pesto sauce, add almonds, parsley, lemon juice, and garlic into a blender and blend till smooth and creamy or chunky if you like it that way. 5. Add sauce to the bowl and dig right in!

18. Itadakimasu!

Calling all Japanese fans! Be it from watching anime or other sources, a large number of people are fascinated by Japan's culture and cuisine. Sushi is a very popular dish in Asia, we have decided to deconstruct it to make this absolutely delicious salmon sushi buddha bowl, that will leave you wanting more! Take a look below! Ingredients Rice vinegar - ½ teaspoon Honey - ½ teaspoon Brown rice - ½ cup, cooked Smoked salmon - 3 ounces, sliced Avocado - ½, sliced Cucumber - ½ cup, sliced Soy sauce or tamari - 1 teaspoon Sesame oil - 1 teaspoon, toasted Wasabi paste - 1/8-1/4 teaspoon Sesame seeds Cooking Time: 15 minutes

Serving size: 1 Instructions 1. This one is so easy that we go straight to assembly! Mix the cooked rice with honey and rice vinegar. Add the smoked salmon, cucumber, and avocado. 2. Mix the soy sauce or tamari and wasabi paste with sesame oil and drizzle over your salmon bowl. Garnish with sesame seeds. Say ‘Itadakimasu!’ and dig in!

19. Regional Fiesta 2: Mexican Bowl

It’s time to take you back to our Regional Fiesta series, and this time we have a hot Mexican Buddha Bowl waiting to be devoured. You must be wondering, is this going to get complicated? Not at all! Peep into this super easy Mexican recipe! Ingredients Tofu - 8 ounces, cubed Olive oil - 6 tablespoons Soy sauce or tamari - 1 tablespoon Chili powder - ½ teaspoon Red bell pepper - 1, cut into strips Red onion - ½, cut into strips Avocado - ½

Water - ⅓ cup Cilantro leaves - ½ cup Lime juice - 2 tablespoons Coriander - ½ teaspoon, ground Salt - to taste Brown rice - 1 cup, cooked Lettuce - ½ cup, chopped Cherry tomatoes- 6, halved Pumpkin seeds - 2 tablespoons, toasted Cooking Time: 35 minutes Serving size: 2 Instructions 1. Preheat oven to 425 F. 2. Mix tofu cubes, soy sauce or tamari, red chili powder and one tablespoon olive oil in one bowl and put them on a baking sheet. 3. Mix bell pepper and onion with one tablespoon olive oil and spread that onto the baking sheet as well. Bake both for around 20 minutes until the tofu sizzles and the vegetables are cooked. 4. While that bakes, blend a mixture of avocado, remaining olive oil, water, salt, cilantro, lime juice, and coriander. 5. Assemble the bowl by layering the quinoa, tofu, and vegetables. Top with the lettuce, cherry tomatoes, and pumpkin seeds and drizzle some of the sauce onto it. Bon Appetit!

20. Regional Fiesta 3: Mediterranean Chickpea Quinoa Bowl

To end the Regional Fiesta series, we have a special recipe from the Mediterranean, a delectable chickpea quinoa bowl that is infused with Mediterranean flavors, and as many olives as you want! This one is a winner at parties, or even for a cozy meal at home. Try out this spicy and exotic buddha bowl! Ingredients Roasted red peppers - 1 7 oz jar, rinsed Almonds - ¼ cup, slivered Olive oil - 4 tablespoons Garlic - 1 small clove, minced Paprika - 1 teaspoon Cumin - ½ teaspoon, ground Red pepper - ¼ teaspoon, crushed Quinoa - 2 cups, cooked Olives - ¼ cup, chopped

Red onion - ¼ cup, finely chopped Chickpeas- 1 15 oz can rinse Cucumber - 1 cup, diced Feta cheese - ¼ cup, crumbled Parsley - 2 tablespoons, finely chopped Cooking Time: 20 minutes Serving size:4 Instructions 1. Puree the peppers, cumin, almonds, paprika, crushed red pepper, garlic, two tablespoons olive oil. 2. Mix quinoa, red onion, olives and two tablespoons olive oil. 3. Toss the chickpeas in a pan with some oil, lightly fry it. 4. Assemble the bowl by spooning the quinoa mixture in a bowl, topping with chickpeas, cucumber, parsley, and feta cheese. Top it off with the spicy sauce and you are ready to serve!

21. A Treat for Our Non-veg Lovers

Okay, that’s enough vegetables. I’m pretty sure all meat lovers out there are just hoping to find a recipe in here that can satisfy their craving. Like we said, Buddha Bowls are for everyone! Here we have a treat for our non-vegetarian friends, a bowl of tuna and bacon goodness that will definitely satiate you. Combined with a lemony vinaigrette, it’s a perfect little dinner or lunch bowl! Enjoy! Ingredients Olive oil - 1/2 cup Rice vinegar - 2 tablespoons lite Lemon juice - 2 tablespoons Dijon mustard - 1 teaspoon Dried parsley - 1 teaspoon Dried onion flakes - 1 teaspoon

Dried dill - 1/2 teaspoon Garlic powder - 1/4 teaspoon Salt and pepper to taste Quinoa - 1 cup, cooked Bacon - 1 cup, crumbled Tuna - 1 can, quantity of your choice. Cucumber slices Diced cherry tomatoes Cooking Time: 40 minutes Serving size: 1 Instructions 1. To make the mix olive oil, garlic powder, vinegar, lemon juice, mustard, vinaigrette, parsley, onion flakes, dill, salt and pepper in a jar. Mix it well and let the flavors combine by resting for 30 minutes. 2. Toss the bacon into a pan and cook till it shrinks. Season with salt and pepper if needed. Towards the end, add in your tuna and let it fry lightly in the bacon grease. 3. Spoon in the cooked quinoa into a bowl, add the bacon and tuna on top, along with cucumbers and cherry tomatoes. Pour as much of the vinaigrette as you like and enjoy it! Store any extras in separate containers to assemble your buddha bowl whenever you want!

22. A Homely Meal

If you guys have noticed, there’s one classic ingredient we haven’t used so far in this book, and as yet another treat for our non-vegetarian friends, here it is. The star of this recipe: Grilled Chicken! To make it as homely as possible, we have combined grilled chicken with rice and spicy chickpeas, a meat lover’s comfort zone. Have a look! Ingredients: Chicken breasts - 4 oz Chickpeas - 1/2 cup, boiled Red bell pepper - 1, thinly sliced Avocado - 1 Olive oil - 2 tablespoons Ginger - 2 teaspoon, finely chopped Black sesame seeds - 1 1/2 tablespoon Garlic powder - 1/2 teaspoon Rice of choice - 1/2 cup, boiled

Purple cabbage - 1/2 cup, shredded Red onion - ½, thinly sliced Arugula - 1 handful Soy sauce - 1 tablespoon Garlic - 1 teaspoon, finely chopped Red chili powder - 1/2 teaspoon Lime juice - 2 teaspoon Salt and pepper as per taste Cooking Time: 1 hour Serving size: 2 Instructions 1. Rub lime juice, salt, and pepper on chicken breast and let it marinate for 30 minutes. 2. Once marinated, grill chicken in the oven for 15 minutes at 400 F. 3. Sauté ginger and garlic in a pan with olive oil and toss the chickpeas into it. Fry lightly. 4. Add the soy sauce, salt, pepper, garlic powder, and red chili powder into the pan and cook the chickpeas with the spices for five to ten minutes. 5. Remove chickpeas from the pan, and in the same pan, toss the cabbage, bell peppers and sesame seeds in some more olive oil for 2- 4 minutes. 6. Combine all the parts in one bowl, add avocado and red onion slices and serve hot!

23. Around the World: 1. Thai Chicken Buddha Bowls

Here’s the thing about chicken, once you start, you can’t stop! To make things more interesting, we have decided to take you guys on a trip around the world, and land straight in the gorgeous, exciting, Thailand! Thai cuisine is one of the most versatile ones, a perfect go-to when you’re making a buddha bowl. Let's peep into this Thai Chicken buddha bowl recipe! Ingredients Farro - 1 cup, cooked Chicken stock - 1/4 cup Sambal Oelek- 1 1/2 tablespoons Brown sugar - 1 tablespoon Lime juice - 1 tablespoon Chicken breast - 16oz, cubed. Cornstarch - 1 tablespoon Fish sauce - 1 tablespoon

Olive oil- 1 tablespoon Garlic - 2 cloves, minced Shallot - 1, minced Ginger - 1 tablespoon, freshly grated Salt and pepper to taste Kale - 2 cups, shredded Purple cabbage - 1 & 1/2 cups, shredded Bean sprouts - 1 cup Carrots - 2, peeled and grated Cilantro leaves - 1/2 cup fresh Peanuts - 1/4 cup roasted For the peanut sauce: Peanut butter - 3 tablespoons Lime juice - 2 tablespoons Soy sauce- 1 tablespoon Dark brown sugar - 2 teaspoons Sambal Oelek - 2 teaspoons Cooking Time:40 minutes Serving size:2 Instructions 1. Whisk together the peanut butter, lime juice, soy sauce, dark brown sugar and sambal Oelek with 3 tablespoons of water. This is your spicy peanut sauce. 2. In another bowl, whisk together chicken stock, lime juice, sambal Oelek, and brown sugar. 3. Toss the chicken cubes in a bowl with cornstarch and fish sauce and let the chicken absorb the cornstarch well. 4. Heat olive oil in a pan, cook chicken for five minutes till it turns golden brown. Toss in shallots, garlic, and ginger and cook for two minutes. Once fragrant, add the chicken stock mixture prepared earlier, stir till it thickens for about a minute and season well with salt and pepper. 5. Assemble the bowl by layering farro, then chicken, kale, cabbage, bean sprouts, cilantro and pour as much spicy peanut sauce as you like. Enjoy a warm homely meal!

24. Around the World: 2. Asian Inspired Buddha Bowls

We aren’t done with Asian cuisine just yet. Here’s yet another Buddha Bowl inspired largely by Asian flavors and techniques. This one is a breakfast bowl with sesame aioli, a much healthier alternative to start your day right. Promised to be a family favorite, here’s an Asian inspired Buddha bowl for you! Ingredients Sweet potato - 1/2 Olive oil- 1 teaspoon and one tablespoon. Garlic - 2 cloves Kale - 1 1/2 cups

Egg - 1 Broccolini - 4 stalks Green onion - 2 stalks Avocado - 1/2 Egg-free mayonnaise - 1 teaspoon Sesame oil - 2 teaspoons Red chili flakes Black pepper and salt to taste Cooking Time: 30 minutes Serving size: 1 Instructions: 1. Preheat the oven to 425 F. Cut sweet potato into wedges or cubes and line on a baking sheet, drizzle a teaspoon of olive oil. 2. Roast for twenty minutes. 3. Sauté finely chopped garlic with one tablespoon olive oil in a pan and toss in the kale leaves. Cook till they soften and transfer to your serving bowl. 4. Crack an egg open in the same pan, cook till white part is solid and transfer that to the bowl as well. 5. In the same pan, cook broccolini for a few minutes, add seasoning and more olive oil if needed. Transfer to the bowl along with some sliced avocado and green onion. 6. To make the sesame aioli, combine the egg-free mayonnaise with sesame oil till it forms a smooth mixture. 7. Top the bowl with baked sweet potatoes, add the dressing and sprinkle some chili flakes and black pepper if needed. Bon appetit!

25. Around the World: 3. Thai Coconut Buddha Bowl

Wondering why we’re back to Thailand? Because we can’t leave without incorporating a Thai vegetable delicacy into our cookbook! For all the vegetarians out there who are fans of Thai cuisine, we have made a short trip back. Try out this coconut buddha bowl infused with the flavors of Thailand! Ingredients Quinoa- 1 cup Full fat coconut milk - 1 15 oz can Maple syrup - 1 tablespoon and one teaspoon. Water - ½ cup Sweet potatoes - 2 large, cubed Olive oil - 3 tablespoons Garlic - 1 tablespoon, minced Salt and pepper to taste Sesame seeds Purple cabbage - 1 cup, sliced

Edamame - 1 cup Red bell pepper - 1, sliced Carrot - 1, cut into sticks Apple cider vinegar - 1 tablespoon Lime juice - 2 tablespoon Soy sauce - 2 teaspoon Ginger - 1 teaspoon, grated Peanut butter - 3 tablespoons Cooking Time: 45 mins Serving size: 4 Instructions 1. Preheat the oven to 425 F, line cubed sweet potatoes in a baking sheet and drizzle olive oil on top. Add minced garlic, salt and pepper, and sesame seeds and mix well. Bake for twenty-five to thirty minutes. 2. Mix coconut milk, water, quinoa and a drizzle of maple syrup and cook it for 20- 25 minutes. 3. Whisk together ginger, apple cider vinegar, maple syrup, olive oil, lime juice, and 1 teaspoon soy sauce. To this add cabbage, bell pepper, edamame and carrot and mix well. Season with salt. 4. Mix the peanut butter with three tablespoons of water, 1 teaspoon soy sauce and one teaspoon maple syrup. Combine them to make the peanut sauce. 5. Assemble the bowl. Spoon the coconut quinoa into your serving bowl, layer on the potatoes, vegetables and add toppings of cilantro, sesame seeds and drizzle the peanut sauce on top! Enjoy!

26. Sweet Potato Chickpea Buddha Bowl- A Classic Delicacy

It’s time we take a break from our tour around the world and go back to our comfort zone, just to recuperate. Here’s a classic Budhha bowl combining two of the most classic Ingredients: Sweet potatoes and chickpeas. Here we go! Ingredients Olive oil, coconut oil or avocado oil - 2 tablespoons Red onion - 1/2, sliced Sweet potatoes - 2, halved. Broccolini - 1 bundle Kale - 2 handfuls Salt and pepper to taste Chickpeas - 1 15-ounce can

Cumin - 1 teaspoon Chili powder - 3/4 teaspoon Garlic powder - 3/4 teaspoon Oregano - ½ teaspoon Turmeric - ½ teaspoon Tahini - ¼ cup Maple syrup - 1 tablespoon Lemon juice - from half a lemon Hot water - 2 -3 tablespoon Cooking Time:30 minutes Serving size : 3 Instructions 1. Preheat the oven to 400F. In a baking sheet, toss onions and sweet potatoes with olive oil and bake for 10 minutes. 2. Add broccolini tossed with olive oil, salt, and pepper to the same sheet. Give the potatoes a toss and bake for another 10 minutes 3. Take it out, add kale tossed in olive oil and seasoning and bake for 5-6 minutes. 4. Mix chickpeas in a bowl with chili powder, garlic powder, cumin, salt, pepper, oregano, and turmeric. Heat some oil in a pan and sauté the chickpeas for 10 minutes until well done. 5. Combine the tahini, maple syrup, lemon juice and hot water to make a tahini sauce. 6. Slice sweet potatoes into chunks and add to the bowls. Drop in the vegetables and chickpeas and top it with the tahini sauce. A comfortable warm meal at your disposal!

27. Around the World: 4. Indian Easy Bowl

Let’s get back to our tour, shall we? Now we make a pitstop in India, the land of spices and flavors. In the next two recipes, we’ll be exploring the Indian style of cooking, one inspired recipe and one authentic. To make an authentic Indian Buddha Bowl, you will need to follow these Instructions. Ingredients Sweet potato - 1, cubed Peas - ½ cup Cauliflower - ½ cup Basmati rice - ½ cup, cooked. Salt and pepper Masala curry powder of your choice. Cooking Time: 30 minutes. Serving size: 1 Instructions

1. Toss the sweet potatoes in a pan with oil and stir fry them till crispy and brown. 2. To this, add the cauliflower and cook it down. Once it softens, toss in the peas and cook for two to three minutes. Season with salt and pepper. 3. Next, add the curry masala powder and cook it till the rawness decreases. 4. Spoon in some basmati rice into your bowl and then top the vegetables over it. garnish with coriander and dig in!

28. Around the World: 5. Indian Inspired Buddha Bowl

As promised, another Indian inspired dish. Indian food is almost always associated with spice. Incorporating all that chili powder, turmeric, garam masala, and so on might be a little complicated so, we have a secret shortcut here just for you. Want to find out? Try out this recipe for a warm, spicy yellow platter. Ingredients Olive oil - 1 teaspoon Sweet potatoes - 1 cup, cubed Yellow peppers - 1 cup, chopped Broccoli florets - 2 cups Channa Masala - two to three tablespoons Lemon juice - from 1 lemon Basmati rice - 1 cup, cooked Cooking Time: 15 minutes Serving size: 2

Instructions 1. Cook the vegetables in a pan with olive oil for five to seven minutes. 2. Make the sauce by adding channa masala powder with lemon juice and pulsing it. 3. Spoon the rice into two bowls, top it with cooked vegetables and pour the sauce over it. Enjoy!

29. Salmon Poke Bowl- Gotta Eat ‘em All

A poke bowl sure sounds interesting, doesn’t it? Unfortunately for all Pokemon fans, this dish isn’t based on your favorite game, even though it is pronounced similarly. Nevertheless, this one is so full of nutrition, and you’ll definitely find it a great addition to your daily menu. Here’s one last seafood special for all our seafood fans in a delectable Hawaiian inspired bowl! Can you eat it all? Ingredients Quinoa - 1 cup Mango - 1/2, sliced Avocado - 1/2, sliced Cucumber - 1/2, sliced Cherry tomatoes- 3, sliced Edamame beans - 1 handful Radishes - 4 sliced

Salmon - 4 oz, diced Soy sauce - three tablespoons Sesame seeds - 1 teaspoon Walnuts - 1 tablespoon Almonds - 1 tablespoon Dried figs- one tablespoon, chopped Salt Olive oil - 2 tablespoon Vinegar - 1 tablespoon Cooking Time:30 minutes Serving size:1 Instructions: 1. Marinate salmon in soy sauce. Pan sear it to cook. 2. Cook Quinoa for fifteen to eighteen minutes in two cups of water until all water is absorbed. 3. Boil the beans in water and salt for around six to seven minutes. 4. Make a dressing by combining olive oil and vinegar. 5. Assemble the bowl by packing the quinoa into the middle and arranging slices of mango, avocado, cucumber, radishes, and tomatoes. Place the salmon on top, garnish with sesame seeds, walnuts, almonds and figs and season with salt. Drizzle on the dressing and enjoy your poke bowl!

30. Carrot Ginger Tofu Bowl- Lunch of The Gods

We can’t end this beautiful journey with anything less than the food of the gods. Just like them, this Buddha Bowl is brimming with health and nourishment amidst an elegance and sense of calmness. As we bid adieu, here’s your one-way ticket to enlightenment, a lunch bowl worthy of the gods… Ingredients: Cashews - ½ cup, raw Ginger - 1 teaspoon, grated Rice vinegar - ¼ cup and one tablespoon plus one teaspoon Sesame oil - 3 teaspoons Lemon juice - 2 tablespoons

Kale - 1 bunch, deboned Oil of choice - 1 tablespoon Garlic - 2 cloves, grated Sesame seeds Tofu - 1 block Soy sauce or tamari - 2 tablespoons Miso- 1 teaspoon Maple syrup - 1 teaspoon Brown rice - 1 cup, cooked Red cabbage - 1 cup shredded Carrots - 1, sliced Cashews - ¼ cup, roasted, chopped Mint Cooking Time: 55 minutes Serving size:4 Instructions: 1. Blend together the raw cashews, ginger, vinegar, one teaspoon sesame oil and lemon juice to make a sauce. 2. Cook kale leaves in oil for a few minutes until they soften. Season with salt. Add garlic and sesame seeds and fry for a minute, then add in a teaspoon of vinegar. Sauté for a few minutes and take it off the heat. Add a splash of sesame oil. 3. Press the tofu with paper towels to rid water, then slice it into cubes. 4. Make a marinade of tamari or soy sauce, maple syrup, rice vinegar, miso, and sesame oil. 5. Lightly fry the tofu in a pan with oil and add the marinade. Toss the tofu to mix well. Let it simmer and glaze and remove from heat when the tofu shows slight caramelization. 6. To assemble, spoon some rice into a bowl, top it with tofu, kale, red cabbage, carrots, roasted cashews, and mint. Pour the dressing over it as generously as you desire and enjoy!

Conclusion The journey to nirvana through thirty bowls of deliciousness has been an extremely colorful, artsy, but also a simplistic experience. Infuse health and happiness into your lifestyle by trying out these recipes and find yourself brimming with positivity. Perfect for whether you live alone or you have a huge family, these delectable bowls are the way to go. Good health to you!

About the Author Ivy’s mission is to share her recipes with the world. Even though she is not a professional cook she has always had that flair toward cooking. Her hands create magic. She can make even the simplest recipe tastes superb. Everyone who has tried her food has astounding their compliments was what made her think about writing recipes. She wanted everyone to have a taste of her creations aside from close family and friends. So, deciding to write recipes was her winning decision. She isn’t interested in popularity, but how many people have her recipes reached and touched people. Each recipe in her cookbooks is special and has a special meaning in her life. This means that each recipe is created with attention and love. Every ingredient carefully picked, every combination tried and tested. Her mission started on her birthday about 9 years ago, when her guests couldn’t stop prizing the food on the table. The next thing she did was organizing an event where chefs from restaurants were tasting her recipes. This event gave her the courage to start spreading her recipes. She has written many cookbooks and she is still working on more. There is no end in the art of cooking; all you need is inspiration, love, and dedication.

Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I know that you have learned a lot and you had a great time reading it. Writing books is the best way to share the skills I have with your and the best tips too. I know that there are many books and choosing my book is amazing. I am thankful that you stopped and took time to decide. You made a great decision and I am sure that you enjoyed it. I will be even happier if you provide honest feedback about my book. Feedbacks helped by growing and they still do. They help me to choose better content and new ideas. So, maybe your feedback can trigger an idea for my next book. Thank you again Sincerely Ivy Hope