Buddha Bowl Super Salad with a Choice of Three Dressings
A creative and easy way to use cooked wholegrains – tasty, healthy, filling and nutritionally balanced.
It’s also really adaptable – alfalfa and beansprouts are always available to buy or sprout at home as are other veg. It can be fancy or simple and can be made according to your financial and health needs – see below
CAN’T COOK, WON’T COOK? Try
pre-cooked wholegrains in sachets – widely available in most supermarkets and healthfood shops – try brown rice; quinoa; couscous; bulghur; wholegrain mixtures.
leftover home-cooked wholegrains, as above
ready-made vinaigrette, eg French or Balsamic. For an omega-3 boost, add a glug of cold-pressed rapeseed oil to the dressing (Aldi’s is excellent and good value) or a handful of walnuts to the salad
Budget – use cooked pulses and cheaper vegetables and nuts/seeds, eg sunflower or sesame
Raw – this could be completely raw, eg using sprouted grains and pulses (check out this link) and only fresh vegetables (some could also be put in a dehydrator)
Diabetic/low-fat – use the third dressing – and go easy on avocado, seeds and nuts.
Nut-free – omit nuts (and seeds if they are also an allergen for you)
Gluten-free – use rice, quinoa or millet. Use tamari (gluten and wheat-free soya sauce). Avoid flavoured tofus etc, as these usually contain wheat. Replace smoked tofu with plain tofu, cubed, fried and drizzled with tamari (GF soya sauce)
Soya-free – avoid ingredients such as fresh soya beans or soya sauce
As many as you wish
Optional extras / notes
40 minutes from scratch, 10 if using pre-cooked, chilled grains
- Sides, light meals and salads
- Vegetable side dishes
- Reduced fat
- Reduced sugar
- Diabetic friendly
- Quick meals
- Party food
- Wine & dine
- Low fat/sugar
- Boost your mood
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