Recipe and phrases by Lisa Richards
My Mediterranean Buddha Bowl is a superb supply of nutrient dense, low calorie, top quality meals in a single simple to arrange meal. The number of colours, flavors, and textures creates a meal that’s not solely good for weight reduction, however pleasurable to eat. While you benefit from the meals you eat you’re extra prone to put it in your common rotation, these meals ought to be including to your well being targets, not taking away from them. The pure anti-inflammatory nature of my Mediterranean Buddha Bowl is one other attribute that makes it an excellent addition to a weight reduction weight-reduction plan. When the physique is in a state of persistent, low-level irritation it’s extra apt to hold on to extra weight. By lowering this irritation the physique turns into extra environment friendly at releasing fats kilos as nicely.
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Mediterranean Buddha Bowl
Prep Time: 15 minutes
Cook dinner Time: 15 minutes
Whole Time: 30 minutes
Servings: 1 serving
Creator: Lisa Richards
Elements
1 tablespoon oil, olive or coconut
1 zucchini, lower into 1/2 inch rounds, then quartered
1/4 teaspoon dried oregano
Salt and pepper to style
1 cup cooked quinoa
2 cups greens, like spinach or combined greens
1/4 cup diced pink pepper
1/4 cup julienned cucumber
1/4 cup black olives (packed in water)
1/4 cup halved cherry tomatoes
Recent minced parsley for garnish
Spicy Tahini Dressing
1/4 cup tahini
1/4 cup water
2 tablespoons contemporary lemon juice
Two good pinches every of cumin powder, coriander powder, paprika powder, chili powder and garlic powder
Salt and pepper to style
A pinch of pink pepper flakes for garnish
Directions
Warmth oil in a skillet over medium low warmth. Add zucchini and dried oregano and saute till zucchini is tender, about quarter-hour. Season with salt and pepper to style, put aside.
In a big mixing bowl add greens, diced pink pepper, julienned cucumber, black olives and cherry tomato halves, toss to mix, put aside.
To make the dressing, whisk collectively tahini, water and lemon juice in a small bowl. Add spices, whisk once more to mix. Garnish with a pinch of pink pepper flakes.
In a bowl, organize cooked quinoa, sauteed zucchini and greens/vegetable combination into three sections. Garnish with contemporary minced parsley, serve with dressing.
Recipe Notes
Retailer unused parts of dressing in a sealed container and refrigerate.
