This buddha bowl is everything I needed this week – full of fibre, hidden greens, good fats and protein. It is one of those bowls that makes you excited to have its leftovers the next day.
I’m a big rice lover. White, brown, red or black, I’m there, though I secretly do favour brown rice over the others – and short grain, no long-grain nonsense for me please. In this recipe we’re taking this under-appreciated ingredient and jazzing it up with an almost-pesto of sorts. It’ll give it character and flavour, and if you’ve ever had under-seasoned plain rice you’ll know it’s no joke.
For extra pzazz in this buddha bowl we’re topping it with a poached egg, creamy avocado, goat’s cheese and pine nuts (toast them if you can be bothered, it really makes a difference). The combination of nutty and chewy brown rice with the creamy avocado and rich goat’s cheese is just phenomenal, and lets not forget the humble egg, which adds protein and keeps you feeling full.
This buddha bowl means business.
I’m not gonna lie, my holidays consisted of copious amounts of food and wine.
Lots of chocolate was consumed, and molten cheese happened quite a few times in the form of fondue and raclette. There was also a lot of laughter, cuddling of adorable babies, and amazing memories being made at the same time. Time spent with my family was incredible, and I wouldn’t give it up for the world – food and all. That is what the holidays is for me, and I refuse to stress about things such as weight when there is one more slice of cake to be had. Oh and what a delicious cake it was!
Now I’m back home, and after two weeks of not caring about what went into my body I am ready to care again. I want my digestion to become a bit more regular, my skin to be a bit happier, and my jeans to not be as snug. Buddha bowl, I’m counting on you!