Although I love cooking and preparing healthy meals for my family, sometimes dinnertime feels exhausting. Not only are we all worn out after a day of studying and working, but thinking about what to make for breakfast, lunch, and dinner every day is tiring.
It had been a while since I'd made a Buddha bowl, and to be honest, I didn't have any ingredients at home to make anything 'special,' so I used what I had and filled some bowls with nutritious food. It not only turned out to be a healthy dinner, but each bowl was attractive and the result was delicious. Want to give it a try?
Ingredients (for 4-5 people)
- 1 cup of brown rice (approximately 200 grams)
- 1 spaghetti squash.
- 2-4 carrots, depending on their size
- 500grs. firm or extra firm tofu
- 1 bunch of cilantro
- Tamari, to taste
-Fresh ginger, to taste.
- Olive oil, salt and pepper
Method
Cook the rice your way—I use three parts water to one part rice, and I add a clove of garlic. (I usually add salt too, but since I was going to add tamari later, I omitted it.)
Cut the squash lengthwise, remove the seeds, and season with olive oil, salt, and pepper. Bake cut-side up at 200°C (390°F) until tender—about 45 minutes. Once cooked, let it cool until you can handle it. Using a fork, gently scrape the squash flesh to create thin, spaghetti-like strands.
- While the rice and pumpkin are cooking, dice the tofu and stir-fry it in a pan until golden brown on all sides. At the last minute, add a splash of tamari, bring it to a boil, and gently stir the tofu so that it is completely coated in tamari, but does not break apart.
- Clean and peel the carrots, and cut them as desired.
- Clean and chop the cilantro.
- Peel and chop the ginger
Once you have all the ingredients ready, serve them in individual bowls, placing each ingredient on one side of the bowl so they are all visible. Finally, add a splash of tamari.