Buddha Bowls

On Oct. 16th we designed and made our own buddha bowls! The day before we created our buddha bowls we got a list of a variety of different ingredients we could put in our buddha bowls. I decided to put rice, quinoa, carrots, cucumber, broccoli, beans, onions, chickpeas, arugula, hummus, feta cheese, avocado, hemp seeds and the dressing that Ms. Bolli made. These were very easy to make because the rice and quinoa were already cooked so all we had to do was cut up our veggies and sauté them. I started by doing the safety and sanitation rules and then got out all my equipment and collected my veggies from the supply table. While I heated up a small cast iron pan with olive oil and medium heat I cut up and diced my vegetables. When the pan was hot enough I started by cooking my onions, carrots and broccoli because they would take the longest. I also put my chickpeas in the oven to roast for about 10 minutes at 425 degrees. When the onions, carrots and broccoli were almost cooked I added the black beans into the pan and removed my chickpeas from the oven and added those in as well. While that finished cooking I washed and dried all the dishes and then grabbed a small bowl and heated up my rice and quinoa in the microwave for about a minute. I then started to put all the toppings on my buddha bowl. I wanted to make sure that my buddha bowl was colourful and flavourful as well as looking really pretty. After all the veggies, chickpeas and beans were on top of the rice I crumbled feta cheese overtop and then sprinkled on hemp seeds. Lastly I drizzled Ms. Bolli’s dressing overtop and added a scoop of hummus. This buddha bowl tasted amazing and fresh, I would give it a 9/10 on nutrition because it had a lot of veggies, protein and some carbs which made it very healthy. This was another one of my favourite things that we made in class so I would make this recipe again in the future. It would also have tasted amazing with kale, sweet potatoes or cauliflower!

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