Buddha Superfood bowl

NOTE: The portion size, can easily be adjusted, I do eat more than this, and your welcome to add more, as per your liking. 🙂



1 medium eggplant ( cut thin slits around)
1 clove of garlic
1 tbsp of sesame or olive oil
1 tsp salt
1 tbsp lemon juice
1 handful of chopped coriander


Place the eggplant ( after thin slits have been made on its body) on a baking tray and roast for 30 – 60 mins in a 200C pre-heated oven.

Once the eggplant has slightly shrunk, and the skin is wrinkly and the body is smooth ( like a smooth soaked sponge) Let it cool to room temperature, and begin peeling the skin ( should be fairly easy) depending on the type of eggplant ( remove any excess seeds) as they tend to be bitter, put the mushy eggplant in a food blender, add the garlic, salt, and lemon, blend until a smooth consistency, then add some olive oil and serve 🙂

For the Buddha bowl:

100 g of purple carrots
1 medium sized sweet potato
1 medium cauliflower
1 medium size onion ( white)
100g of okra
1 avocado ( i forgot to include mine) – (optional)
1 tbsp of toasted sesame seeds ( white and black)
1 chopped coriander
1 tsp of coconut oil
Olive oil (extra virgin) or sesame oil (cold pressed)
1/2 tsp of salt
1/2 tsp brown sugar or coconut sugar
1/2 tsp of pepper
1 tsp cumin seeds

DIRECTION – Buddha bowl:

Cut the purple carrots into halves, season with salt and sesame oil ( or olive oil) and place on a baking tray and roast for 15 – 25 minutes in a 200C pre-heated oven). Get your sweet potato, wrap in foil and also place into the pre-heated oven for 45 minutes.

For the okara, saute the onions, in coconut oil with coconut sugar, until caramelized add 1/2 tsp of salt for seasoning, then add the okra and saute for 8 minutes, and add 1 tbsp of water, mix well until all sticks together.

for the cauliflower raw rice:

chop the cauliflower into small pieces, and place into a food processor, add the 1 tsp of cumin seeds, salt, and pepper, blend into tiny smaller pieces ( like cuscus)




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