The Juddy Bowl

This is my take on the “Buddha Bowl”. The Buddha bowl apparently gets its name from being “a bowl which is packed so full, that it has a rounded “belly” appearance on the top, much like the belly of a Buddha”.

Seems a bit rude to me! So I have named mine the Juddy Bowl. No, not because it resembles my belly (you cheeky shits!), but because it is so fricking awesome, it had to be named after me!

In all honesty, you can’t really give a recipe on a Buddha Bowl. It is about using up any veg/starches/protein you have. I do like to stick to a base though. Mine always have a good carb source being rice, quinoa or potatoes, beans (I use tinned for this and about 1 tin for every 2 meals), a good dressing and a shit load of veg. Kale works really well and I add broccoli to anything!

So although I am providing a recipe here, it is important to note that this is just what I had lying around on that day. It could change and will change depending on what I had the day to two before this.

So for this one, I opted for some spiced chickpeas, quinoa sweetened with sundried tomatoes, sautéed kale, broccoli, some sweet potato and a spicy tahini sauce. This tasted AMAZING.

These bowls are usually quite calorific but they are FILLED with nutrients. I use them as great recovery food after I have done a long run. This one comes in around 680 calories and has a massive 25g protein (massive for a vegan!)

Serves 4

Juddy Bowl close

Ingredients:

Spiced Chickpeas
  • 2 tins chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 1 teaspoon agave nectar
  • 1 teaspoon soy sauce
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • Salt and Pepper
Quinoa
  • 1 cup quinoa, rinsed
  • 2 cups of vegetable stock
  • 4 sundried tomatoes
  • Salt and Pepper
Veg
  • 1 head of broccoli, use the florets
  • 1 package of kale, chopped (including stems)
  • 2 cloves garlic, minced
  • 1 small sweet potato (about 400g), cut into bite sized pieces
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and Pepper
Tahini Dressing
  • ¼ cup tahini
  • 3 tablespoons warm water
  • ½ lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 2 garlic cloves, minced

Cook it:

This is going to be tough, stick with me….

  1. Preheat your oven to 200 degrees Celsius
  2. First make the dressing. Simply add everything to a bowl or glass, give it a stir and put it in the fridge to settle
  3. Add the sweet potato pieces to a baking sheet covered tray. Spray some oil on if you have any, but don’t worry if you don’t.  Add the herbs and salt and pepper. Set a timer for 20 minutes
  4. Now prep all your veg and pans. You want to get a large pan of water boiling and you will need 2 frying pans or something similar and a small saucepan for the quinoa.
  5.  About 12-14 minutes into the sweet potatoes cooking, put your stock on a high heat and bring to the boil
  6. When the timer goes off, turn the potatoes and add your rinsed quinoa to the stock. Bring to a boil, then lower heat, cover and simmer, stirring occasionally. Set the timer for another 20 minutes. This is your window, you need to get everything done in the next 20 minutes.
  7. The next 10 minutes will be frustrating because you have nothing to do until there is 10 minutes left…. So, put your frying pans on over a heat and before the 10 minutes to go, read the next few steps and get your head around the timing. Don’t go through them consecutively, as you need to be doing them all at the same time….
  8. Add one tablespoon of olive oil to each frying pan
  9. In one, turn the heat to low and fry 2 minced cloves of garlic for 2 or 3 minutes. Make sure it doesn’t colour, then add the kale and keep frying til the end, moving the kale around in the pan. It will reduce, don’t worry
  10. Meanwhile, in the other pan, add the drained chickpeas and garlic and fry for about 8 minutes. You want to get these nice and hot until the skins start breaking off. Once they have, add the wet ingredients and mix. Fry for a minute then add the dry ingredients. Fry for a final minute, stirring all the time
  11. As well as all that, 4 ½ minutes towards the end, add the broccoli to the big pan of boiling water
  12. Finally, add the sundried tomatoes to the quinoa and stir. Divide everything up in 4 big bowls or 1 big bowl and 3 containers if having for lunch for the next 3 days like I do!
  13. Pour the dressing over (I use one of those plastic bottles all the restaurants use now and try to get artistic!)
  14. You’re done. Well done, that was tough.  Now you will see how amazing a bowl of Juddy can be!

Recommended Tunes:

David Bowie - Ziggy

David Bowie “The Rise and Fall of Ziggy Stardust”

This is a big bowl of craziness. It has so much in it and every ingredient is important, so the album has to be one of the best albums ever made and take influence from a variety of places. ‘The Rise and Fall of Ziggy stardust’ is one of the most influential albums ever made so that wins. It is certainly crazy and changed the planet (OK I might be getting ahead of myself).

It was a choice between this and Leonard Cohen “Various Choices” as Leonard is a practising Buddhist, but I though Ziggy fits better with the colours, influence, taste and craziness. I then found out that Bowie has been interested in Buddhist philosophy for years and even “studied in Londion under the Tibetan Lama Chime Rinpoche” (source: wiki) so it was a no brainer.

Ladies and gentlemen, enjoy your Juddy bowl and listen to one of the greatest albums ever made…

Listen – but do yourself a favour and buy it on vinyl!!

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