I tried Kris Carr’s Buddha Bowl for the first time, oh my gawd it was a definite hit. We loved it!! Very tasty AND easy to make.
My version of this recipe is included below and was inspired by Kris Carr’s recipe in Crazy Sexy Diet. The best part, you could use any vegetables that you may have handy, no reason to follow the exact ingredients. A great way to create a yummy meal no matter what veggies you may have on hand. Enjoy!
- 1-2 cups brown rice (or other gluten-free grain such as millet, quinoa, buckwheat, etc.)
- 1 head brocolli, cut in florets
- 1 can chick peas
- 1 onion, diced
- 2 grated carrots
- 3 cloves garlic
- 1/4 cup ground flaxseed
- 1/4 cup hemp seed
- 1 avocado
- 1/2 tbsp Bragg’s All Purpose Liquid Soy Seasoning
- 3-4 tbsp olive oil (or to taste – you can use water instead of oil if you are eating oil-free diet)
- few drops toasted sesame oil (or to taste – you can skip this and just use water instead of oil as noted above)
- Dash of cayenne
Instructions: Cook rice first. I cut all veggies into bite size pieces and tossed with Bragg’s, olive & sesame oils.
Cooked Option: Stir-fry the veggies and toss cooked veggies with rice.
Almost Raw Vegan Option: Add cooked rice/quinoa to the raw vegetable mixture and allow the heat from the rice to provide some warmth to the dish.
Raw Vegan Option: Use sprouted quinoa, buckwheat or wild rice instead of the cooked grain and toss the sprouted grain with the raw vegetable mixture. Use sprouted chickpeas instead of cooked/canned.
A word about Bragg’s Liquid Soy Seasoning – as you may know I really don’t eat any soy products, Bragg’s is pretty much the only Soy product I use. And I love it I use it together with Pure Sesame Oil (you only need a few drops) to add an asian flavour to salads and dishes like Buddha Bowl above. It’s exponentially lower in sodium than any other soy sauce type product on the market, as well it’s GMO free, Gluten free, has no preservatives, and no alcohol. So for that asian flavour it’s a must have! Yum!!