Buddha Bowl with salmon and edamame dip

What the heck is a Buddha Bowl and is it only something Vegans eat? Well, not in this case! I put a few slices of salmon in mine and it came out one of the most delicious meals I’ve had in a long time.

Can you imagine how fresh and energized you’d feel after eating a lunch like this? No need for a nap on the couch here! I wish someone would make me a lunch like this every day. I’m sure I’d be a happier person.

I think a Buddha Bowl should contain something sweet, something salty, something crunchy and something soft. I tried to combine these four flavors/textures when I made mine.

Also, this was my first time making edamame dip but definitely not the last. That stuff is delicious! And then it adds some plant proteins and some beneficial fibres to the meal too. Try it if you haven’t already!

SERVES 4 PERSONS

• 1 hokkaido pumpkin
• 150g of spinach
• 8 slices of either smoked salmon or sashimi salmon
• 2 avocados, thinly sliced
• 1 red pointed cabbage, shredded
• 3 carrots, shredded or spiralized
• 1 zucchini, shredded or spiralized
• 1 pack of alfafa sprouts
• some olive oil
• salt and freshly grinded pepper
• black sesame seeds for toppings
• 1 lime, cut in boats

Edamame dip

• 300g of edamame beans (steamed, no pod)
• 4 tablespoons of olive oil
• juice from 1 lime
• 1 clove of garlic
• 1 handful of parsley
• 1 handful of spinach
• salt and freshly grinded pepper

DIRECTIONS

EDAMAME DIP

Put edamame beans in a bowl and pour boiling water over them. Leave them in the water for about 5 minutes. Now drain water.

Blend edamame beans with the rest of the ingredients in your foodprocessor using the S-knife. Add some water if the mixture is too thick.

MAKING YOUR BUDDHA BOWL

Place spinach in the bottom of the bowl.

Place all other ingredients in its own “corner”, if you can talk about corners in a round bowl…

Drizzle with some black sesame seeds before serveing.

Make an additional salad dressing of olive oil and lime juice and use freely.

Eat and be happy!