Rainbow Buddha Bowl
RECIPE BY PLANT POWERED KARINE
This is a fun recipe to try with kids. The vibrant rainbow colors will surely excite and encourage them to eat vegetables.
- Mixed Greens, 1 cup
- Cooked Quinoa, 2 cups
- Red Cherry Tomatoes, 6
- Yellow Cherry Tomatoes, 6
- Avocado, 1/4 sliced
- Figs, 1 sliced
- Pea Shoots, small handful
- Mung Bean Sprouts, 1/4 cup
- Lentil Sprouts, 1/4 cup
- Mango, 1 small piece (cut into shapes)
- Corn, 1/4 cup
- Lemon, 1/4 (thinly sliced)
- Edible Flowers, optional
- Vermicelli, 1 package
- Thai Rice Noodles, 1 package
- Pink Pitaya Powder, as needed
- Blue Spirulina Powder, as needed
To make the pink vermicelli, bring them to a boil, then add 1 tbsp. of pink pitaya powder. Cook for about 2 mins. Drain and set aside. For the Thai rice noodles, cook a bit longer, for about 6-8 minutes with the blue spirulina powder. Drain and set aside.
Scoop quinoa into the bottom of your coconut bowl, then add the mixed greens on top
The fun part! Assemble your rainbow buddha bowl with all the veggies, including the noodles.
- Serve with a simple lemon and olive oil vinaigrette, or create your own!
Nourish to flourish ~ Karine is plant-based holistic nutritionist living the island life in St. Martin. She loves all things matcha and she is a wife and a mother of two wonderful kids.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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