This Buddha Bowl is a great one to take with you when you are out and about, or even getting onto a plane, it provides a really good balance of macronutrients and micronutrients to support your health and well-being when you are on the move this summer.
The dressing combines tahini, kefir yoghurt, lime juice, and seasonings, giving a little boost of healthy fats, probiotics, and immune-supporting vitamin C. The Buddha Bowl itself has wild salmon as a source of protein and omega-3 fatty acids; cauliflower and gem lettuce are great for fibre, avocado for more good fats and cucumber for hydration. The inclusion of kimchi and kefir adds a fermented element which has wonderful gut-health benefits.
For the Buddha Bowl
1 fillet of wild salmon
1 tsp of olive oil
75g edamame beans
½ avocado, finely sliced
100g mango, finely cubed
½ cucumber, spiralled
¼ head of cauliflower
A sprig of coriander (for the cauliflower rice)
3 leaves of gem lettuce
1 tbsp of kimchi – homemade, (recipe below), or shop bought
1 tbsp of pomegranate seeds
1 spring onion, sliced for garnish
1tsp sesame seeds for garnish
For the dressing
1 tsp tahini
2 tsp kefir yoghurt
Juice of 1 lime
1-2 tbsp of water
Salt and pepper
Preheat the oven to 180C. Bake the salmon with the teaspoon of olive oil in the oven for 15 minutes. While the fish is baking, blanche the edamame for a few minutes in boiling water. Remove the salmon from the oven and leave to cool. Once cool flake the salmon using the back of a fork.
Prepare the rest to be packed into your ‘on the go’ pot. Slice the avocado finely.
Chop the mango into small pieces. ‘Shave’ the cucumber into ribbons and coil.
Pulse or grate the cauliflower until it is a rice consistency, chop the coriander and mix it into the cauliflower rice.
Make the dressing. Add all ingredients to a bowl or mini blender and mix or blend until it is all combined.
Into your lunch box place the lettuce leaves at the bottom of the lunch box. On top add the cucumber, avocado, kimchi, flaked salmon, cauliflower rice, mango, pomegranate, edamame beans, and garnish with the sesame seeds and spring onion and add the dressing.
If you want to make your own Kimchi
1 Napa cabbage, cut into 2-inch strips
1/4 Himalayan salt
2 tbsp garlic, minced
2 tbsp ginger, minced
1 tsp coconut sugar
3 tbsp water
4 tbsp red pepper flakes
1 large daikon radish, peeled and cut into 1-inch matchsticks
2 bunches green onions, cut into 1-inch pieces.
Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine.
Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
After 2-5 days of fermentation, store kimchi in the fridge.
Hungry for more? Dig into our gut-loving recipes.