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Super Green Buddha Bowls

Ingredients

For the bowl:

  • 160 g brussel sprouts
  • 2 large handfuls lambs lettuce or salad leaves of choice
  • 1 ripe avocado
  • Alfalfa sprouts
  • 6 Strong Roots Spinach Bites

Coconut Bacon:

  • 3 large handfuls coconut chips
  • 2 tbsp tamari
  • 2 Tbsp brown rice syrup
  • Pinch grated ginger
  • 2 tsp smoked paprika
  • 1 Tbsp water

Tahini Dressing:

  • 2 tbsp light tahini
  • Juice from 1/2 lemon
  • Tbsp brown rice syrup
  • Pinch salt and pepper
  • 1 small clove garlic- crushed Tsp sweet white miso paste Drizzle of cold water
  •  

Instructions

  • Preheat your oven to 180c and cook the spinach bites according to the instructions on the packet.
  • To make the coconut bacon combine the tamari, rice syrup, ginger, paprika and water in a bowl and mix to create the marinade.
  • Place the coconut chips in a frying pan over a medium heat and sauté these to toast slightly, Pour over the smokey marinade and cook until the chips are caramelised and crisp.
  • Transfer onto a large plate or tray and allow to cool. To store, keep the coconut bacon in an airtight jar or container.
  • Slice the sprouts into halves and heat a little olive oil in a frying pan over medium heat. Add the sprouts and sauté these until nice and crisp.
  • For the dressing, combine all of the ingredients and mix well until nice and smooth.
  • To assemble your salad bowl, add the salad leaves, sprouts, Brussels, she sliced avo, the spinach bites and drizzle with the tahini dressing.
Author: Charley