Recipe for buddha bowl with roasted sweet potatoes, salmon, and avocado dip
Buddha Bowl – healthy, filling, colorful, and packed with vitamins and antioxidants. Buddha bowls are essentially all good things in one bowl and can be varied endlessly.
It’s actually quite straightforward to make Buddha bowls, and it’s fun! I get a bit happy just playing with colors, textures, and flavors, and ending up with something that is both pretty, delicious, and good for the body.
When making a bowl, you simply start with what you have on hand in terms of fruits, vegetables, nuts, seeds, etc. Begin with a good, filling base such as salad/cabbage/root vegetables, and then add fruits and vegetables (e.g., tomatoes, cucumber, bell pepper, cauliflower, broccoli, avocado, berries, etc.). In addition, you need some form of protein (e.g., chickpeas, quinoa, falafel, etc.) or protein in the form of fish/meat. Finally, finish with some type of dip/dressing and a little crunch on top (seeds, nuts, kernels).
So, 5 things to start with, and you’re covered with vegetables, proteins, dietary fiber, AND a feeling of fullness. At the same time, it’s a great way to clean out the fridge.
This bowl includes, among other things, salad, cabbage, baked sweet potatoes, salmon, and avocado dip – a wonderful mix of crispy, soft, crunchy, and creamy.
The quantities you need for your bowl may vary depending on how hungry you are… but make plenty to ensure you get full.
Buddha bowl with roasted sweet potatoes, salmon, and avocado dip
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Ovenproof dish
- Oven
- Bowl
- Blender (option 1)
- Immersion Hand Blender (option 2)
Ingredients
- 1 pcs. Sweet Potato + olive oil + salt and pepper
- 1 handful salad green and mixed
- 1 handful Pointed Cabbage
- 1 pcs. Carrots
- 1/2 pcs. Yellow pepper
- 1/2 pcs. Avocado
- 50 gram Hot smoked salmon
- 9 gram Sesame Seeds black
Avocado Dip
- 1 pcs. Avocado ripe
- 15 gram Greek Yoghurt or crème fraîche/natural yogurt
- 5 gram CItronsaft
- 1/2 clove Garlic
- Salt and Pepper
Instructions
- Start with the roasted sweet potatoes; peel and dice the potato. Place diced pieces in an ovenproof dish and toss with oil, salt, and pepper. Bake for 20-25 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- In the meantime, prepare the vegetables;Finely slice the pointed cabbage, peel the carrot and then make strips with the peeler, dice the bell pepper, and slice the avocado.
- Arrange salad and cabbage at the bottom of a bowl and top with vegetables and salmon.
- Make the dip by blending the avocado with crème fraîche, lemon, and garlic – season with salt and pepper to taste.
- Take the potatoes out of the oven and add them to the bowl along with the dip. Sprinkle with sesame seeds – serve.