Avo … The Belle of the Buddha bowl

If a Buddha bowl isn’t photographed does it technically exist, Instagrammers might ask? This simple dining concept has surged in popularity over the past few years and has an impressive, ever-changing visual and nutritional appeal few other dishes can claim, presided over most appealingly by avocado, of course.

While also referred to as bliss bowls or simply “bowls” on modern menus, the name Buddha bowl depicts its origins. Legend tells us that the Buddha, who searched for enlightenment in Nepal over 2 500 years ago, began his day walking the streets with a high sided bowl into which people would donate food. This vegan mixture was his daily fare, although sadly he would not have been treated to an avocado, which was only introduced to India in the early 20^th century.

Today, avocado is considered essential to a Buddha bowl, which has also moved on from its vegan beginnings to encompass proteins of all kinds. And with the South African avocado season currently in full swing, now is an excellent time to start making your own.

No two Buddha bowls ever taste the same, but can all be blessed with the luscious cohesiveness of rich and creamy fresh avocado. Start your bowl with grain-like rice or quinoa, add a protein from eggs to tuna, then load with a colourful variety of cooked and raw fruits and vegetables, fresh herbs and leafy greens, chopped nuts and crown with lemon-spritzed crescents of avocado. A good amount of dressing should be poured over – one made with avocado, perhaps?

A Buddha bowl is an appealing convenience food that can be made from leftovers, budget ingredients and little-to-no-prep vegetables, that once artfully arranged around an avocado, delivers a no-guilt, truly satisfying health and flavour hit.

Try the recipe below:

Avocado & sweet potato, brown rice Buddha bowl 

Serves 4

Ingredients:

2 cups orange sweet potato or butternut, cubed and cooked 2 cups brown rice/barley/spelt, cooked 2 cups frozen shelled edamame beans, or fresh peas, blanched 2 cups trimmed and roughly chopped sugar snap peas or thinly sliced broccoli florets 2 cups chopped red cabbage, spinach, lettuce, or kale (ribs removed)

2 ripe avocados, halved, pitted and thinly sliced into long strips 1 small cucumber, very thinly sliced Thinly sliced spring onion Lemon wedges Sesame seeds

Ingredients for the dressing

• 1 ripe avocado, peeled and stoned
• 4 tablespoons tahini paste
• Juice and zest of 1 lemon

Method:

1. Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices around the edge of the bowl. Place a lemon wedge or 2 in each bowl. Garnish with sesame seeds and micro herbs.
2. When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle with the dressing, squeeze lemon juice over the avocado, followed by a generous sprinkle of sesame seeds and sea salt.

Method for the dressing:

1.  Whizz all ingredients together in a blender, add a couple of tablespoons of cold water if necessary to reach a pouring consistency.

Details and more recipes: www.avocado.co.za, like @iloveavocadoSA.co.za on Facebook and follow @iloveavossa on Instagram.