Photo courtesy of joyfulhealthyeats.com
I wanted to try one of those trending buddha bowls (also known as macro bowls or hippie bowls) that first came to popularity in 2017. They are not only asthetically pleasing, versatile and tasty but healthy. One of my dear friends was visiting for lunch and I thought – why not give it a go? Of course this meant the nutrious lunch could be followed by a sweet treat without breaking the diet completely.
This recipe was easy to prepare once I adapted the measurements from imperial to metric and the American-isms to Australian-isms (eg. cilantro=coriander, pepper=capsicum). It was also simple to cook and it impressed my health conscious dinner guest. Most surprising was the recipe’s claim that preparation only takes 5 minutes. I can tell you that was pretty close thanks to the use of a food processor instead of a sharp knife to make the chimichurri.
I was surprised at how much I enjoyed this meal. I’ve tried healthy eating before and it has not been as successful. I once ordered a green smoothie at a great Blue Mountain cafe and thought pretentiously to myself – ‘look at me, eating all healthy and showing up these other cafe patrons hoeing down on greasy hash browns and sugar laden pancakes’. That air of superiority lasted until my first mouthful of the green smoothie. It tasted like cut grass mixed with coconut water. I immediately ordered a banana chocolate milkshake and a serving of french toast with berries, cream, ice cream and maple syrup.
My tips and additions are:
- I used sweet paprika instead of smoked paprika just because I prefer it.
- Friends gave me some home grown corn cobs so I cooked one in the microwave for 2 minutes (keep the husk on), sliced the kernels off the cob and then mixed with a tablespoon of butter and seasoned with salt and pepper. I substituted this for the canned corned kernels. I just got a hint of that pretentious foodie glow again – he, he.
- I served my buddha bowls with homemade tortilla chips. I flavoured half with nom nom paleo magic mushroom powder (and no it won’t get you high) and the other half with sweet paprika. I’ve provided my recipe for these below.
Fajita Steak Burrito Bowl by joyfulhealthyeats.com
(Gluten free, kid friendly)
- 450g skirt steak (also known as flank steak)
- 3/4 cup fresh coriander
- 1/4 cup fresh oregano
- 1 garlic clove
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried chilli flakes
- 3 tbs red wine vinegar
- 3 tbs olive oil
- 1 tbs fresh lime juice
- 1 tbs olive oil
- 1 red onion, sliced
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 1 green capsicum, sliced
- 1 cup quinoa
- 2 cup water
- 300g can corn kernels, no salt or sugar added
- 2 avocados, sliced
- 4 cups green leaf lettuce, sliced
- optional top with salsa
- To a food processor add fresh corainder, oregano, garlic clove, smoked paprika, chilli flakes, red wine vinegar, olive oil and fresh lime juice. Blend until smooth.
- Place the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
- Mix the steak around so it is completely coated.
- In the meantime add quinoa and water to a small saucepan. Bring to the boil. Reduce heat to simmer and cook for 15 minutes.
- While that is going, heat a large frypan to medium high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
- Add 1 tbs of olive oil to the pan and immediately add red onion, red capsicum, yellow capsicum, and green capsicum to the pan the steak was just cooked in. Saute for 5 minutes on medium high heat.
- To assemble the bowls, add 1/2 cup quinoa to each, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, capsicum and onions, top with chimichurri sauce and/or salsa. Serve immediately.
Cooking Time: 5 minutes preparation + 30 minutes to cook.
Tortilla Chips by Gourmet Salvor
- 1 packet Be Free Sweet Potato Wraps (gluten free)
- Olive oil cooking spray
- 2 tbs nom nom paleo magic mushroom powder and/or 3 tsp sweet paprika (adjust to your taste and sprinkle each spice over half of the wedges)
- Preheat oven to 200 degrees celcius.
- Using scissors, cut the wraps into wedges and place on cookie trays lined with baking paper (make sure the wedges don’t overlap). Spray one side of the wedges with oil and sprinkle with the spice of your choice (use my suggestions or choose your own).
- Bake for 10 minutes or until crisp and golden. Watch them or they will burn – I know because my first batch did!
- Transfer to a wire rack to cool completely.
- Store in an airtight container until ready to serve.
Note: This recipe will make more chips than you need for the buddha bowl so use them with dips and soft cheeses on mezze plates or cheese platters. You can also put them in a bowl and eat them like dorritos, or use them in your nachos.
Cooking Time: 10 minutes preparation + 10 minutes to cook.