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A buddha bowl is one of my favourite go-to's. You can mix and change the ingredients as you wish from day to day, and it is so simple yet nourishing. The one here is vegan and very low carb (ketogenic). If you wish to make it a carb meal, you can simply add a cup of quinoa, rice or potatoes.

You may also wish to change the vegetables around, whatever you have at home. Ideally, you include a cruciferous vegetable such as cabbage and/or radish and a protein such as tofu (or tempeh for even more benefits).

Adding some organic edamame beans or peas will increase the protein content, or turn it into a non-vegan pokΓ© bowl by swopping the tofu with salmon, shrimps or any other seafood of your choice. Enjoy!

Vegan keto buddha nourish bowl with sea vegetables for iodine and tofu for your protein fix
Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 0.25 cup Cucumber
 0.25 cup Radicchio or red cabbage

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 0.25 Avocado
 0.25 cup Sea vegetables (approx. 15g dried)
 150 g Organic tofu

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 0.50 Daikon radish
 1 tsp Black cumin seeds/ Nigella sativa
 1 pinch Himalayan salt
 1 tsp organic gluten-free soy sauce (optional)
 1 tsp Coconut oil
1

Thinly slice the radish and rub some salt into it to soften it up a bit. Let sit for approximately 10 minutes, then squeeze to remove some of the water that should be freed by the salting.

2

Choose 1/4 cup of already soaked seaweed, or 15g dried and let it soak in at least 5x its volume of warm water for about 10 minutes until rehydrated and tender, then drain.

3

Heat a frying pan, chop the tofu, and place into the pan along with a teaspoon of coconut oil. Season to your liking with some gluten-free soy sauce or Himalayan salt. Optional: sprinkle some mild curry powder onto it for extra flavour and the anti-inflammatory turmeric. Fry at medium heat until crisp.

4

While waiting for the above, chop the red cabbage and/or radicchio, cucumber and avocado.

5

Place all into a bowl. Garnish with some olive oil, lemon juice, Himalayan salt and (optionally) black seeds.
You may wish to add a teaspoon of organic (vegan if you prefer) mayonnaise as a dressing, or put some gluten-free soy sauce over it.

Ingredients

 0.25 cup Cucumber
 0.25 cup Radicchio or red cabbage

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 0.25 Avocado
 0.25 cup Sea vegetables (approx. 15g dried)
 150 g Organic tofu

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 0.50 Daikon radish
 1 tsp Black cumin seeds/ Nigella sativa
 1 pinch Himalayan salt
 1 tsp organic gluten-free soy sauce (optional)
 1 tsp Coconut oil

Directions

1

Thinly slice the radish and rub some salt into it to soften it up a bit. Let sit for approximately 10 minutes, then squeeze to remove some of the water that should be freed by the salting.

2

Choose 1/4 cup of already soaked seaweed, or 15g dried and let it soak in at least 5x its volume of warm water for about 10 minutes until rehydrated and tender, then drain.

3

Heat a frying pan, chop the tofu, and place into the pan along with a teaspoon of coconut oil. Season to your liking with some gluten-free soy sauce or Himalayan salt. Optional: sprinkle some mild curry powder onto it for extra flavour and the anti-inflammatory turmeric. Fry at medium heat until crisp.

4

While waiting for the above, chop the red cabbage and/or radicchio, cucumber and avocado.

5

Place all into a bowl. Garnish with some olive oil, lemon juice, Himalayan salt and (optionally) black seeds.
You may wish to add a teaspoon of organic (vegan if you prefer) mayonnaise as a dressing, or put some gluten-free soy sauce over it.

Buddha Nourish Bowl (Vegan Keto)

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