Buddha Bowls: (serves 2)

  • A couple of kale leaves, chopped (large stems removed)
  • 2 sweet potatoes, cut into pieces
  • 1 apple, cut into pieces
  • A handful of walnuts, chopped
  • 4 dates, pitted and cut into pieces
  • Shiitake mushrooms, sliced (optional)
  • 1 yellow onion, chopped
  • 1 avocado, cut into pieces
  • Salt and pepper
  • Olive oil

Turn the oven on to 400 F (200 C) First cut the sweet potatoes and the onion into small pieces and place them on a baking tray with parchment paper. Drizzle olive oil, salt and pepper over and put in the oven for 25 minutes.

Prepare and cut up all the other vegetables and dates into pieces. Chop the walnuts. After 25 minutes, add the apples and the mushrooms to the sweet potatoes and continue to bake at 400 for 10 more minutes. Add the walnuts and kale (drizzle a little more olive oil) and bake for 10 more minutes (total 45 minutes).

Add the mix to two bowls and top with avocado and dates. You can really add any vegetables or nuts! It’s such an easy and delicious lunch that we often do.

This time of the year we get our vegetables from StarHollow Farm, which I can highly recommend if you live in the area. Feel free to contact me if you want more information!

Sometimes we eat “raw”, especially in the summer with fresh vegetables available. This tweaked recipe is from a class I took at the Raw Food House in Malmö, where I learned to enjoy this cuisine.

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