Buddha Bowl

Salads in Abundance with Chef Cynthia Louise

A bowl with no rules that's filled with what you have in the fridge and eaten knowing that you have the most extraordinary body.

Serves: 1

Ingredients

(use organic ingredients where possible)

• 1 cup cooked millet
• ½ cup coriander leaves, chopped roughly
• ¼ cup kimchi
• ¼ capsicum, thinly sliced
• 5 cherry tomatoes, halved
• Kernels from 1 corn cob
• 1 spring onion, finely chopped
• 1 carrot, grated
• 1 cup purple cabbage, thinly sliced
• ¼ cup mint leaves
• 4 dates, thinly sliced
• 1 cup sprouts of your choice
• 1-2 cups lettuce or other leafy greens, roughly chopped
• Nuts or seeds of choice, for garnishing

Directions

1. Season well all the ingredients.
2. Start adding the ingredients in a bowl.
3. Arrange them in groups by colour, texture, source of energy (protein, starch, etc).