The tricky part was that I wasn’t the only one doing a cooking demo and only had fifteen minutes on stage. Usually my cooking classes are an hour and a half long, and I make three recipes!
A week before the event, I thought about what I could make in fifteen minutes that would be appealing to the crowd, wanting it to be both inspirational and helpful.
Then it hit me – a buddha bowl. Fun, delicious, colorful, and easy to make.
That was it, I’d make a colorful symphony of spinach, purple cabbage, roasted sweet potatoes, avocado, spicy crispy chick peas and tahini dressing.
After the demo as I was walking to my car carrying my buddha bowl, a young girl, her mom and a few friends asked me where I got my buddha bowl. They’d missed my demo.
I explained what it was and Jasmine, the young girl, asked if she could try some. “Sure if you don’t mind using your fingers!” I said happy to share.
She smiled, “Sure.” Then with her fingers, she picked out pieces of roasted sweet potato drizzled with tahini dressing and spicy roasted chick peas all of which I’d made ahead of time in my kitchen. Her hand kept reaching back into the bowl for more. She loved it.
Later her mom emailed me about how Jasmine had recently been diagnosed with celiac disease and needed to go gluten free. But she was having real challenge cutting out her beloved carbs. I wanted to help.
Jasmine was the best part of the whole day, and why I love what I do – connecting with people sharing good food and love feeds my soul.
Grain Free Buddha Bowl
1-2 cups fresh baby spinach leaves
1/2 -1 cup chopped or shredded purple cabbage
1/2 ripe avocado
Roasted Sweet Potatoes
Peel and chop sweet potato into half moon slices or chunks. Toss with 1-2 tablespoons olive or coconut oil and sprinkle with coarse sea salt. Roast in 400 degree oven for 25 -30 minutes depending on size of the pieces. Let cool.
To make the buddha bowl, simple layer spinach, cabbage, sweet potato and avocado. Sprinkle with chickpeas and drizzle with tahini dressing. Before eating, pause for a moment of gratitude.
Spicy Oven-Roasted Chickpeas
1 15 ounce can organic chickpeas
2 tablespoons of melted coconut or olive oil
2 teaspoons coarse sea salt
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili powder
½ teaspoon garlic powder
pinch ground nutmeg
Preheat oven to 400°F. Pour the chickpeas into a colander and rinse well under running water. Set on paper towels to dry. Place oil and spices in a bowl and stir to combine. Add chickpeas and toss with the spices until the chickpeas are evenly coated. Pour onto a large baking sheet.
Roast for about 35-40 minutes or until brown and crispy, stirring every ten minutes so they don’t burn. Let cool and store in an airtight container.
Lemon Garlic Tahini Dressing
1/4 cup Tahini
1 garlic clove
1/2 cup fresh squeezed lemon juice, usually 2 lemons
1/4 cup water
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
In the bowl of a food processor or a blender, add everything but the water. Blend until smooth adding water as needed. Can also whisk all ingredients together.
Makes about one cup dressing.