I’d like to share a recipe with you that is my absolute favourite dinner: buddha bowls! The evening before my surgery, I had this buddha bowl as my final meal, and it did not disappoint. In all honesty, buddha bowls take a little prep work to get each component ready, but the whole is far greater than the sum of its parts.
The dressing is where these bowls really come to life and sing. This recipe features pumpkin and sunflower seeds, zippy lime, cumin, garlic and flaxseed oil. It’s inspired by the highly delicious, green pumpkin seed mole from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero.
I used hemp tofu in this buddha bowl recipe, which is a delicious soy-free product, full of all essential amino acids, along with an ideal balance of omega-3 and omega-6 fatty acids. I eat soy tofu occasionally, but try not to have it more than a couple of times per month.
While I’m not particular about buying all of my food organic, I always purchase organic tofu and soy products, to avoid GMO soy. Tempeh (a soybean product) is another plant-based protein option; it's fermented, unlocking the soybean's health benefits. Fermented soy products (e.g. tempeh, miso and gluten-free tamari) neutralize the phytic acid present in soybeans that can lead to mineral depletion. Moreover, the fermenting process also reduces the phytoestrogens naturally present in soy, which can cause hormonal imbalance and contribute to estrogen dominance.
If all of this soy talk is giving you a headache, feel free to use black beans or chickpeas in this recipe instead. Simply toss the beans with smoked paprika and there you have it!
If you're looking for more vegan buddha bowl recipe inspiration, here are a few ideas from around the web:
Roasted Vegetable Buddha Bowl with Lemon-Tahini Dressing, via Pamela Salzman
Peas, Carrots and Tempeh with Miso-Almond Sauce, via Vegetarian Times
Kris Carr's Buddha Bowl, via Kris Carr
Curried Coconut Quinoa and Greens with Roasted Cauliflower, via Cookie + Kate
Red and Basmati Rice with Peanuts, Asian Dressing and Baked Tofu, via New York Times | Recipes for Health