I finally made something other than desserts and baked goods! Since my mom usually makes dinner every night, I never make dinner, but this time, my parents were out and I had to prepare dinner myself. I have been longing to make a Buddha bowl in, like, forever, so that’s exactly what I did.
It might not look like the best dinner ever, but it certainly tasted like it. And it took me under 30 minutes to make, so I call this a successful meal.
Who knew Buddha bowls could bring so much joy to the eater? And I think the cold winter weather (it was snowing here!) might have made me appreciate a warm bowl of yummy veggies even more.
Oh, and you might’ve noticed a missing post last week, sorry about that. I was super busy and I couldn’t think of anything healthy to make so I just didn’t. But now I’m back!
Healthy Winter Buddha Bowl
A warm, delicious bowl of veggies and rice just right for the cold winter season.
1/2 cup rice (use brown rice or quinoa for an even healthier option)
1 small yam, peeled and chopped into 1/2 inch blocks
1/2 cup beans
1 onion, diced
1 garlic, minced
1 tomato, diced
1 avocado (not pictured because I forgot to add them until midway through eating)
- Prepare the rice as instructed in a rice cooker with water, or in a saucepan with water covering the rice with at least one cm space. If using a saucepan with lid, cook on medium heat until boiling and reduce heat. Let cook for 10 minutes and set aside.
- Heat a saucepan with water until boiling. Reduce the temperature and drop the yam and the beans in, cooking for 5 to 7 minutes, or until tender.
- In a pan over medium heat with a little oil, cook the onions and garlic for a few minutes, then add the eggs and tomato. Season with salt and pepper and stir with a wooden spoon until the eggs look like scrambled eggs.
- Assembly: Divide the rice equally between the two bowls and add the yam, beans, and the onion-egg mixture. Top with thin slices of avocado.