Inspired by chef Cynthia Louise

1

Buddha Bowl’s

10 minPrep Time

10 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 1 Cup cooked millet, or quinoa, or buckwheat or couscous or pearl barley etc
• ½ Cup coriander leaves, chopped roughly
• ¼ Cup sauerkraut or tempeh if you have
• ¼ Red or yellow or green pepper, thinly sliced (or all 3)
• 5 Cherry tomatoes, halved
• 1 Raw corn on the cob, (corn sliced off the cob)
• 1 Spring onion, finely chopped
• 1 Carrot, grated
• 1 Cup purple cabbage, thinly sliced
• ¼ Cup mint leaves
• 4 Dates, thinly sliced
• 1 Cup sprouts of your choice
• 1 Cup of chickpeas
• 1-2 Cups lettuce or other leafy greens, roughly chopped
• Nuts or seeds of choice, for garnishing

How To Make

1. Season the ingredients with some savory spice or let your salad dressing do the work
2. Arrange all the ingredients in a large bowl
3. Add a dressing of your choice on the side
4. Use any veggies or greens you have in your fridge