While standing in the produce department with my sister I got completely inspired to make a buddha bowl video.
Its like if I was at a party & you could see by my body language that I was standing in corner trying not to make eye contact or dance. I was standing as close to the cart as possible to let all the produce know I’m not here to shop. Just chaperone. My sister definitively doesn’t need a chaperone but that was my mentality. *not here to spend money* This month I’ve been on track to save $300 of our grocery bill! It’s the end of the month and every time we step foot in a grocery store I think, “I’m fine, I can wait til next month”.
…..then the inspiration came. I eat so much frozen food. I love it. I wouldn’t eat vegetables as frequently as I do otherwise. But seeing all the fresh produce completely inspired me to taste the sweet flavors of fresh herbs and veggies.
I picked out a handful of things with enough vision for 2 buddha bowls. Forutently I just barely stretched it to fit 3 bowl in order to complete this video.
The flavors!!!!!! I need to make fresh buddha bowls a weekly or biweekly. I’m not a huge fan of beets. I’ve had my fair share and they’re just not high on my veggie list. But I bought spiraled beets because they looked so pretty. The flavor was like soul renewing. So fresh, so real.
Dude, I’m gonna hippie out on you for just a minute so bare with me. Within the first bite of the buddha bowl I seriously was having some psychedelic flash back to every marketing campaign for organic produce and I was the main character. It was like I was walking through corn fields and orchards and sipping lemonade under a shady trees swinging on some rustic swing.
I did make 3 bowls for the video but ended up dividing all 3 bowls into 2 bowls to splitting it between Mark & me. Thanks food gods!
1 bag radishes (348g), 1 large container of mushrooms (330g), 2 small sweet potatoes (372g), handful of fingerling potatoes (384g), 1 package of spiralized butternut squash (310g), 1 package spiralized beets (266g), handful of shallots (86g), bunch of collard greens (76g), 1 avocado, 3-4 TB oil, salt and spices of choice for potatoes
- Chopped radish + 1 TB oil + salt – baked at 400 degrees for 35 minutes or until soft
- Mushrooms + salt – baked at 400 degrees for 25 minutes until semi wilted
- Chopped sweet potatoes + 1/2 TB oil + salt – bake 400 degrees for 40 minutes or until golden
- Cut potatoes in half, mix with 1/2 TB oil + salt and spices of choice. Potato seasoning choices here!
- Mix spiralized veggies with a little oil and salt. Spread out on baking tray and bake at 400 degrees for 15-25 minutes or until soft
- Chopped shallots and collard greens. Saute shallots in 1 TB oil and salt until soft. Add collard green and saute with additional salt until greens soften
Once everything is cooked plate it up in any configuration you’d like. Add in an avocado and fresh herbs. ENJOY!