Shiki's rainbow Buddha bowl
This was made for my amazing friend Shiki (Sara to me).
Every year without fail, she goes vegan for lent. She doesn't do it half assed, she stays the course and for 40 plus days, she doesn't consume alcohol, eat animal product of any type.
It's her belief, and she has resolve. It is something she believes in and i admire her wholeheartedly for sticking to her truth.
So, i decided to make her lunch fully plant-based to keep her fuelled for work.
I really enjoy making dishes for her, she is like my biggest supporter and to me family <3
So here's to celebrate my Shiki (Star) a dish just for her
100g 3 grain salad (boiled in salted water)
half an avocado (50g)
mixed mediterranean vegetables either roast or pan fried
4 cherry tomatoes halved
sweet chilli dressing (i bought this in on this occasion)
Cook your grains in salted boiling water for 10 minutes (these are the quick cook variety).
Drain and leave to cool. Do the same with your peas (you can cook them with your grains).
In a pan, make your med veg. Add garlic, oregano, olive oil to cook. Set aside.
Drain 1 can of sweetcorn. Cut a medium avo in half and peel (TOP TIP: Use a spoon to get the avocado flesh off from the skin).
Cut your cherry tomatoes in half.
Assemble in a pretty bowl as you wish, top with the seeds, dress with the sweet chilli dressing and enjoy!
Total Fat 34 g52 %
Saturated Fat 7 g36 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 49 mg16 %
Sodium 1005 mg42 %
Potassium 1524 mg44 %
Total Carbohydrate 53 g18 %
Dietary Fiber 18 g74 %
Sugars 26 g
Protein 40 g 79 %
Vitamin A68 %
Vitamin C89 %
*Recipe entered in myfitnesspal