Buddha bowl

Preparation time: 25 minutes
Yield 2 meal bowls

Our tip for healthy, filling meals: meal bowls. So easy to prepare, they allow you to add many vegetables and are visually appealing (since you eat with your eyes too!). You're sure to make people jealous with this colourful and delicious bowl!

Ingredients

For the Buddha bowl

• 1 cup (250 ml) whole rice or mixed with wild rice
• ½ cup (125 ml) chickpeas, cooked (KEEP IN MIND, if you cook the chickpeas yourself, you must soak them overnight before cooking)
• 1 mango
• 1 carrot, julienned
• 2 celery branches, julienned
• ½ cup (125 ml) daikon, julienned
• ½ cup (125 ml) cucumber, grated or cut with serrated peeler (easier to cut vegetables finely without too much effort)
• 1 avocado, add some lemon to keep from oxidising
• Spinach for the base of the bowl
• Fleur de sel Maison Orphée, to taste
• Pepper, to taste
• Sesame and tamari dressing Maison Orphée, to taste

For the marinated vegetables

• 2 carrots, julienned (4 cm)
• 2 celery branches, julienned (4 cm)
• ½ cup daikon, julienned (4 cm)
• ½ cup cucumber, grated or julienned with serrated peeler (4 cm)
• ¾ cup (180 ml) cane sugar
• 1 ½ (360 ml) Organic cider vinegar
• ¾ cup (180 ml) water

For the fried garlic and shallot

• Fried garlic and green onion, to taste
• Organic sunflower cooking oil Maison Orphée, for frying

Option: save chickpeas for frying

Preparation

For the marinated vegetables

1. Put the vegetables in a large bowl.
2. In a saucepan, bring water to a boil with vinegar and sugar. Cover the vegetables with the concoction.
3. Once cooled, keep in the fridge.

* You can prepare a larger portion. Pickled vegetables keep well and go well with a lot of things! Store in a sterilized Mason jar*.

For the fried garlic and green onion

1. Slice the garlic and green onion evenly.
2. Add a half a centimetre of deodorised sunflower oil in a pan and heat up.
3. When the oil is hot, fry the garlic and green onion. Stir to separate the pieces.
4. The moment the vegetables start to brown, move to a sieve over a bowl to recover the oil and transfer to absorbing paper. Allow to dry.

For the Buddha bowl

1. If you cook the chickpeas yourself, rinse, drain and cook them. If you want, once the chickpeas are cooked, you can fry them a little in deodorised sunflower oil.
2. Cook the rice according to the instructions on the package.
3. Make your own healthy Buddha bowl by placing the following at the base: some rice, spinach and cooked chickpeas.
4. Cut the vegetables in juliennes.
5. Arrange the vegetables, marinated vegetables, avocado, mango and fried garlic and shallot on a base of rice, spinach and chickpeas.
6. Season with fleur de sel, pepper and sesame-tamari vinaigrette.

Photo credits: Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe