• Bari Stricoff, MSc, RDN

Fall Inspired Buddha Bowl

If you follow my instagram – you know I love a good buddha bowl! Personally, I find it easy to meal prep a few key ingredients at the beginning of the week, and then mix and match my lunches/dinners by building different bowls. It keeps me from getting bored with my meal prep and enables me to get a wide variety of foods in during the week (which is key for overall health).

This buddha bowl combined a few of my favorites: warm falafel, beetroot couscous, roasted carrots, brussel sprouts and cauliflower, grilled halloumi, and obvs – an avocado ! Before served, I drizzled this bad boy with a lemon-tahini dressing that was incredible! This is me looking at my bowl, thinking how dreamy it looks….

This bowl is just super warming and nutritious, and perfect for fall! You can get creative and swap out different vegetables. For example, swap my roasted carrots for sweet potato or butternut squash, or brussel sprouts for broccoli! You can ditch the halloumi (seriously not advisable) and add grilled chicken, beef or fish

Heres how I made each bowl constituent:

  1. Falafel: combine in the food processor….1 can drained chickpeas, 2 cloves garlic, 2 eggs, 1/2 cup oats, juice of 1/2 of a lemon, 1 tbs tahini, 1 cup chopped cilantro (coriander for my British friends), 1 cup chopped parsley, salt, pepper, cumin, turmeric and paprika! Roll into desired shape and bake for 20-30 minutes in oven at 400 (200C) on parchment paper (flipping halfway)

  2. Beetroot couscous: Make couscous according to package instructions! Whiz up 2 beets in the food processor, combine with couscous, add juice of 1/2 a lemon and chopped mint

  3. Roasted carrots and brussel sprouts: roasted in the oven with olive oil, salt and pepper

  4. Cauliflower: roasted in the oven with olive oil, salt, pepper and paprika or chili powder

  5. Halloumi: just sliced and grilled on a frying pan

  6. Avocado: slice avocado in half and separate. De-pit the avo and peel the skin off. Slice thin and sprinkle with sesame seeds or hemp seeds

  7. Lemon-Tahini dressing: 1 tbs tahini, juice of 1 lemon and water to thin!

And that’s it! SO simple and tastes seriously amazing.

Cover photo, photo of me holding my bowl and picture of the side-by-side bowls taken by the lovely Ellen Hope. Cannot wait to link her blog to my page soon!

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