Florentina Lewis
Buddha bowls are a hit on social media right now. Whether it’s Instagram, Facebook, or Twitter, Buddha Bowls are on everyone’s lips in the truest sense of the word. No wonder, the bulging shells are tasty and healthy. But it gets even better – with the superfood bowls.
Superfood bowls for every situation
The trick with Buddha Bowls is that they combine the most important nutrients in one bowl. However, for an extra kick of vitamins and minerals, you can also combine them with superfoods such as chia, acai, or moringa. In this way, an already healthy meal becomes a real power food that not only fills you up but also contains all the nutrients that our body needs.
Recipe: Acai Goji Bowl
A superfood bowl for breakfast is just the right start to the day for the body. It provides everything we need and sweetens the start of the day with its taste.
Ingredients (for two superfood bowls)
- 2 bananas (frozen or fresh)
- 350 g raspberries (frozen or fresh)
- 150 g goji berries
- 2 tsp acai powder
- 2 tsp chia seeds
- 2 kiwis
- 1-star fruit
- 2 tbsp chopped almonds
- 1 tsp honey (optional)
Preparation
Take the bananas, 250 grams of raspberries, and the acai powder, and puree everything in a bowl until smooth. Peel the kiwis and cut them into thin slices. Wash the star fruit thoroughly and cut it into slices as well. Finally, take two bowls, spread the pureed mass in them, and spread kiwi, star fruit, goji berries, chia seeds, and chopped almonds on top. If the superfood bowl is too sour for you, you can add a teaspoon of honey.
Recipe: Quinoa Avocado Bowl
At lunchtime, our body needs a lot of energy so that it can cope well with the rest of the working day. At the same time, the meal should not be heavy on the stomach. A quinoa and avocado bowl is just right. Both avocado and quinoa keep you full for a long time while providing enough energy for the rest of the day.
Ingredients (for two superfood bowls)
- 120g quinoa
- 1 carrot
- 120g broccoli
- 75 g red cabbage
- 40 grams of peas
- ½ avocado
- A small pinch of salt and pepper
- 300ml of water
- A splash of Tabasco
- 1 tsp spice mix
For the spice mix
- 1 tbsp salt
- ½ tbsp paprika powder
- 1 tsp black pepper
- ¾ teaspoon oregano
- ¾ tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
Preparation
For the spice mix, mix all the spices thoroughly and then place them in an airtight container. Thoroughly wash the broccoli and red cabbage and peel the carrot. Then grate the carrot, chop the broccoli into small florets, and cut the red cabbage into fine strips.
Pour the water into a saucepan and then add the quinoa, the vegetables, a teaspoon of the spice mixture, and some salt and pepper. Bring everything to a boil and then simmer over low heat for about 15 minutes. Finally, mix in the peas and season again with salt and pepper.
Divide between two bowls cut the avocado in half, and remove the skin from the flesh. Thinly slice the avocado in half and place it on top of the finished dish. Finally, refine with a dash of Tabasco.
Recipe: Superfood bowl with chicken breast, spinach leaves, and chickpeas
At the end of the day, something light is needed. It must not be too heavy, otherwise, it will be difficult to sleep. Leaf spinach and chickpeas also provide enough vitamins and minerals to end the day on a healthy note. Of course, the all-rounder quinoa should not be missing here either.
Ingredients (for four superfood bowls)
- 150g quinoa
- 2 handfuls of spinach leaves
- 1 can of chickpeas
- 100g chicken breast
- 50 g sesame butter
- 1 avocado
- 1 tbsp olive oil
- chili powder
- curry powder
- paprika powder
- pepper
- ½ lemon
- ½ tbsp maple syrup
- 1 tbsp black sesame
Preparation
Simmer and soak the quinoa in salted water for 15 minutes. Meanwhile, wash the spinach and chicken breasts. Slice the chicken and fry in hot oil until brown on all sides. Season with salt, chili, and curry. Drain the chickpeas, sear them all over, and season with salt and paprika.
For the dressing, half a lemon and squeeze the juice from one half. Mix the juice with the sesame butter, maple syrup, chili, and pepper, and add a little water.
Scoop out the flesh of the avocado and cut it into wedges. Then arrange the quinoa, spinach, chicken, and chickpeas in two bowls, place the avocado wedges on top, and drizzle with the dressing. Finally, sprinkle black sesame seeds on top and you’re done.
