Veggie Buddha Bowl

Food and nutrition


Portions:4

Preparation:15

Cooking:5
Published on 29 June 2020
by Isabelle Huot

Ingredients

I love Buddha bowls! They’re delicious, you can make them as colourful as you like and they’re chock-full of vitamins. Avocados may be high in fat, but it’s good fat (mono-unsaturated), so there’s nothing wrong with half an avocado per person.

 

Ingredients

250 mL (1 cup) couscous

250 mL (1 cup) boiling water

2 carrots

¼ red cabbage

310 mL (1¼ cups) edamames

2 avocados

1 lime

 

 

20 mL (4 tsp.) rice vinegar

10 mL (2 tsp.) olive oil

15 mL (1 tbsp.) sesame seeds

Salt and pepper

Nutritional Values

Calories:490
Total lipids:22g
Total carbohydrates:56g
Proteins:16g

Directions

Preparation

  1. Place couscous in a bowl and pour boiling water over the grains.
  2. Cover with a clean cloth and cook for approximately 5 minutes. Fluff with a fork and season with salt and pepper.
  3. In the meantime, peel and grate the carrots.
  4. Cut cabbage into thin strips.
  5. Cook edamames in a pot of salted boiling water for about 5 minutes. Drain and run under cold water to cool.
  6. Peel and slice avocados. Drizzle with lime juice.
  7. Divide couscous into the bottoms of the bowls.
  8. Place each ingredient in small mounds side by side.
  9. Top with the avocado slices.
  10. Drizzle with olive oil and vinegar. Sprinkle with sesame seeds and season with salt and pepper.
Isabelle Huot
Doctor in nutrition, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.