So what is the story behind one of biggest health food crazes in recent times? For all its spiritual allusions, Buddha bowls mainly consist of small portions of highly nutritious foods, styled for visual appeal. Buddha bowls recipes incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice or quinoa, and sometimes fish, with every meal. This way of eating is believed to reduce toxins in the body and lower your risk of chronic diseases. It’s all about balance really, getting all the nutrients your body needs in the right (small) amounts on one plate.
This all being said, there are no set rules when it comes to Buddha bowls, and half the fun is in experimenting and making the dish your own. So feel free to tweak the recipes to your tastebuds – we’ve picked our two favourite Buddha bowls to make a perfect match with the beachhouse Sauvignon Blanc and Rosé respectively.
Ingredients
½ teaspoon rice vinegar
½ teaspoon honey
½ cup cooked sushi rice or short-grain brown rice
100 g sliced smoked salmon
½ sliced avocado
½ cup sliced cucumber
1 teaspoon soy sauce
1 teaspoon sesame oil
¼ teaspoon wasabi paste
Sesame seeds for garnish (optional)
Method
Combine rice vinegar and honey in a small bowl. Stir in rice. Transfer the rice to a shallow serving bowl. Top with smoked salmon, avocado and cucumber. Combine soy sauce, sesame oil and wasabi in a small bowl and drizzle over everything. Top with sesame seeds, if desired. Enjoy with the beachhouse Sauvignon Blanc.
Ingredients (for the salad)
1 handful spinach or other greens
½ cup cooked bulgur, quinoa, or brown rice
½ cup chickpeas drained and rinsed
½ cup blueberries
1 mandarin orange, peeled and thinly sliced
½ avocado, sliced
1 large carrot, peeled and shredded
Ingredients (for the dressing)
2 tbsp plain yoghurt (30 ml)
2 tbsp orange juice (30 ml)
1 tbsp honey (15 ml)
pinch of cinnamon
pinch of salt and pepper
Method
Whisk all dressing ingredients together and set aside. Assemble greens on serving bowl, then top with equal portions of cooked bulgur, chickpeas, blueberries, orange slices, avocado, and carrot. Drizzle with dressing and serve with the beachhouse Rosé.