We return with the third super-nourishing recipe made with locally sourced , fresh ingredients of the 4-part collaboration with healthy recipe website – Copper & Cloves. To know more about what you can expect of this series , do take a read of the previous post here. The fourth part is a luscious, wholesome Instagram give-away from Naturally Lush (@naturally.lush) & Copper+Cloves (@copperandcloves) , so do follow these handles on Instagram and join us there for all the good stuff. You can also follow us on Facebook at – @NaturallyLush and @CopperadCloves
Those gorgeous arrangements of perfectly balanced , plant based, single bowl meals with grains , proteins and healthy veggies. Sarah Nicole Edwards, Founder – Copper + Cloves puts together this delicious Buddha Bowl full of Mediterranean flavours and a wide variety of colours and textures. The vegan cream cheese is something a little different that adds a new dimension to a satisfying plant-based meal.
Microgreens – your pint sized nutrition bombs! This dish incorporates these seedlings of edible vegetables and herbs. They are packed with vitamins and just make everything look so beautiful.
Learn more about the health benefits of microgreens here.
You can easily buy microgreen seeds from Amazon and grow them at home- they can be cut fresh and scattered over any dish to give it a really impressive look. Nature’s Basket also sell freshly cut microgreens which might be available where you are. Most cities now also have small-scale local producers e.g. Delhi has Green Goblin and Bangalore has Blooming Greens.
This recipe serves two- it’s the perfect lunch to make if you have a friend coming over for lunch. The variety of colours and textures means each bite is satisfying and it is packed full of goodness!
Nourishing, Hearty Buddha Bowl
- ½ pumpkin, diced
- 1 tbsp. cold pressed oil (e.g. Sunflower, Coconut or Olive)
- 1 tsp. each of Cinnamon powder, green Cardamom powder, Chilli flakes, Jeera powder and Coriander powder
- Salt and pepper
- ½ cup pearl millet, pre-soaked for 4 hours (but any kind of millet like foxtail is also good or even brown or red rice)
- 1 zucchini
- 2 large handfuls of Spinach or Kale
- Juice of ½ lemon
- Large handful pumpkin seeds
- 1 cup cashews soaked for 4 hours or overnight
- Optional: 1 tbsp. nutritional yeast (this is a delicious savoury flavour, which you can get from urban platter– it is expensive, but it lasts for ages!! However this is optional, just add another pinch of salt if not using)
- 1 tbsp. apple cider vinegar
- Squeeze of lemon juice
- Handful of fresh basil leaves
- 1 tsp both salt and pepper
Almond Butter dressing
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. almond butter
- Pinch salt and pepper
- In the morning, soak the cashews and pearl millet (separately) so you are ready to make this in the afternoon.
- First cook the pumpkin- Dice into small pieces and mix with the oil and spices so each piece is evenly coated, and roast in the oven at 180C for 40 minutes. until soft and starting to caramelise. Alternatively, if you don’t have an oven, pressure cook the pumpkin for one whistle, and then lightly sauté on a low heat with the oil and spices with the lid on until soft and starting to caramelise
- In the meantime, cook the Millet- take 2 cups of water for the ½ cup of millet, put in a pan with some salt and one half of a lemon and bring to boil. Turn the heat down and simmer until cooked through- soft but with a bite.
- Grate or spiralise the Zucchini and set aside
- Stir fry the Spinach/Kale in a little cold pressed oil and lemon juice with a crack of salt and pepper.
- Toast the Pumpkin seeds in a pan for 5-8 minutes until they get toasted
- Make the Cashew Cheese- put all the ingredients with 1 tbsp of filtered water.
- Make the Almond Butter dressing- put all the ingredients in a jam jar and shake it all up until dully mixed
- Finally, it is all about assembly. The components above are enough for two people. Take two bowls, make a bed of the cooked millet in each bowl and pour over ½ almond butter dressing and mix through so the grains are coated in the tasty dressing. Next pile up the pumpkin on one side, covering about a quarter of the bowl, do the same with the zucchini, the kale and the cashew cheese, each covering a quarter. Drizzle over the rest of the almond dressing evenly, and sprinkle the seeds and microgreens over the top and serve.
What’s there not to love?
Stay Healthy, Stay Naturally Lush!