Buddha-ful Sunshine Bowl

Hannah Sunderani
Aug 9, 2017
3 min read

There really is no better name for this buddha bowl than a Buddha-ful Sunshine Bowl! Not only is it filled with gorgeous yellow hues, but indulging in this makes you feel so light, bright, and glowing.

I made this Buddha-ful Sunshine Bowl on Sunday for dinner, and oh my goodness it was the perfect way to start the week! This bowl is filled with our summer favourites: brown rice, tomatoes, yellow peppers, corn, pineapple and cashews. And I must say each ingredient plays a vital role in why it is so incredibly delicious! I love how the pineapple adds a sweet citrus flavour to the mix, and how the yellow peppers give such crunchy freshness. I nearly fell over at the markets this weekend when discovering fresh sweet corn! I hadn't seen it since we left Canada (i.e. almost 2 years ago), and it's one of my favourite things I look forward to eating come late-summer. So adding it to this buddha bowl was a given! In fact, I love adding corn to most buddha bowls because it's a sweet and filling starchy veg; and when it's fresh like this there is no negotiating! Tomatoes as well are just so delicious at the moment, and the yellow ones are slightly sweeter than red ones, which pairs perfectly in this bowl with the other ingredients. And finally we have raw cashews; which gives a nutty and creamy flavour, as well as a protein boost to this already nutrient-rich dish.

To counter the sweet flavours I've added a citrus tahini dressing to this beauty bowl, which is perfectly light and creamy. I couldn't imagine a dressing better suited for this sunshine bowl; it's a match made in heaven! And finally I've sprinkled it with some sesame and hemp hearts for a little extra protein boost. Because, why not? hehe.

All-in-all this is cheery Buddha bowl makes the best of our summer foods. It's perfect for lunch, and dinner, and is just as delicious the next day as leftovers (if you have any leftovers that is). But most importantly it's got all the elements to make you glow.

You'll feel like a ray of sunshine indulging in this Buddha-ful bowl!

Buddha-ful Sunshine Bowl

Serves: 4 | Prep Time: 15 mins| Cook Time: 30 minutes

Ingredients:

1 cup brown rice
2 cups water
3 fresh corn on the cob
1 pineapple
1 yellow pepper
250 g (1 punnet) yellow cherry tomatoes
1/2 cup raw cashews
sesame seeds, to sprinkle
hemp hearts, to sprinkle

For the Tahini Citrus Vinaigrette:

1/3 cup tahini, plus more if desired
the juice of 2 lemons, plus more if desired
pinch sea salt
splash water, as needed for thinning

Directions:

In a saucepan add your brown rice and water. Bring to a boil, then reduce to simmer and cook for 30 minutes, or as instructed on package.
In a separate saucepan bring water to boil. Add corn on the cob and boil for 4-7 minutes, or until corn is bright and cooked. Remove corn and rinse with with cool water. Then using a sharp knife slice down along the cob to cut off the kernels.
Chop pineapple, yellow peppers, and cherry tomatoes into bite sized pieces. Place to the side.
In a bowl add cooked rice and corn, chopped pineapple, yellow peppers, cherry tomatoes, and raw cashews.
Prepare your dressing by adding tahini, lemon, and sea salt to a jar. Shake to combine. Add splashes of water as needed for thinning. Add more lemon and/or tahini if desired to taste.
Drizzle buddha bowl with Tahini Citrus Vinaigrette and serve.