Plant-based lunch/dinner

Buddah Bowl

‘Mother Nature isn’t immortal. She’s screaming for your affection. Your respect. Beautiful, yet so fragile, she’s crying. Hug her. Please, hug her gently. She’s beautiful, but for how long.’


– Linda

Since I’ve been feeling slightly under the weather today (don’t know why!?) I felt like having a big bowl of goodness for dinner. A rainbow bowl. Deliciously filling, and deliciously nutrient dense. I’m feeling better already after enjoying this lovely, nourishing buddha bowl. At least I’m trying to convince myself of that. It will most likely be an early night. Anyway, promise you’ll make this beautiful bowl. If only cause the tahini-dressing goes very well with the veggies. Dix points.

Nourishing Buddah Bowl

Ingredients: (the amount depends on how many you’re feeding)

Sweet potato





Bok choy

Cherry tomatoes


Black & white sesame seeds

Himalaya salt & pepper



  1. Cook the quinoa according to the instructions on the package. Chop the sweet potato into chunks and cook until soft.
  2. Chop the vegetables, mushrooms and garlic.
  3. In a frying pan fry the garlic, bok choy, mushrooms, broccoli and pumpkin in a little bit of olive oil. Add a little bit of water and put a lid on the pan and let cook on low heat until soft. Add the cherry tomatoes last, just before you take the pan off the stove. Season with chili, salt & pepper and sesame seeds.
  4. Serve the quinoa, sweet potato and veggie-mix in a big bow. Drizzle tahini-dressing on top.



0.5 dl tahini

1 tbsp tamari soy sauce

1 tsp honey

1/2 garlic clove 

1 tbsp squeezed lemon

+ water


  1. In a blender mix the ingredients until smooth. For a thinner dressing add water.



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