For my Buddha Bowl I used red pepper cut into strips, yellow peppers cut into cubes, green peas, onions carrots and roasted cashews under a semi circle of lettuce on top of a base of rice. My original plan was to use avocados and strawberries but opted out of it at the last minute because I didn’t cut the avocado right and the strawberries might make the salad to wet, so I replaced them bot with the pepper. Everything was fried or oven roasted except for the carrots and lettuce. I rarely prepare rice so it was difficult to gauge how much I needed to fill about half the bowl ‘s height. I washed, boiled and fried the rice with some soy sauce. When I poured the rice into the bowl I realized I cooked too much rice, so I left the rest in the pan and used it for dinner. I placed the top ingredients in such a way that the colors wouldn’t blend together. The green peas are opposite the lettuce and the red peppers are separated from the carrots by the yellow peppers. While eating the salad, the peppers made the whole thing exceptionally more spicy so I poured some salad dressing to counter it. Other than the peppers, every other ingredient was very crisp especially the carrots that were cut into strips. The most prominent smells were the peppers, the cashews, and a bit of the salad dressing when I applied it. The cashews themselves, which I ate last, had a distinct crunch to them, which resemble a cracker, from being roasted in the oven.