siriously delicious: Buddha Bowls

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I still do not know exactly what a Buddha Bowl is. I saw this article on Buzzfeed and I was intrigued. I think they are supposed to be bowls filled with raw or roasted vegetables and healthy cereals that make our belly so full that we end up resembling small Buddhas. Does that sound good? While I'm not sure I want to be pregnant when I'm not, I'm on board warm and delicious girlfriends, is not it? So, I made mine with wild brown rice, roast bun, broccoli and sweet potato, garbanzo and crunchy avocados and avocado. Although many of these bowls have a tahini sauce, for that, I simply suave a good olive oil and sriracha on the finished dish and it was sublime.

To get a good tightening on the garbanzo, this removes the outer skin. This is tedious, I will not lie. I am strange, though, and I appreciated … but I also like to shoot all the last hair of a hairbrush. I would appreciate it even though that was your hairbrush. Yeah, I'm strange and disgusting. Whatever it is, it helps to flush the chickpeas (garbanzos, is that their difference?) Under water while removing the outer layer with your fingers and throwing them in the fingers. 39; sink. Believe me, do a double batch of these to nibble … they are delicious and much healthier than playing with foreign hair brushes.

Buddha bowls

Makes 2 bowls

1 pack of cabbage (I used black chignon), stalks removed and chopped

2 cups sweet potato dices

1 bricolins, stems removed

Oil extra virgin olive

Salt and pepper

1 garbanzo beans, drains, rinses and outer skins removed

1/2 c. Cumin tea

1/2 c. Chilli powder tea

1/4 c. Tea of ​​salt

1 clove of garlic, minced

1 tablespoon vegetable oil

2 cups cooked wild rice or brown rice

1 avocado, halved and sliced ​​

Olive oil and hot sauce for desiccation (optional)

Preheat oven to 400 degrees. Place the sweet potatoes, bun and broccoli on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, pass the vegetables halfway. Remove, cover with aluminum foil and set aside. Meanwhile, place garbanzo beans in a bowl and add cumin, chili powder, salt and chopped garlic. Mix to dress. In a frying pan, heat the vegetable oil over medium heat. Add the beans and sauté for 10 to 15 minutes, stirring every two minutes, until the beans have a good squeeze. To assemble the bowls, add the rice first, then the grilled vegetables, beans and avocado. Sprinkle with olive oil, hot sauce and season with salt and pepper.

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