Romanian-inspired Buddha bowl

This bowl was my favorite lunch to eat with my mom, so it has a special place in my heart. I hope you will like it also.

It might seem complicated to make because there are a lot of pieces to the puzzle, but it is simple- you need some patience.

You can keep this meal vegan by substituting the sausage and eggs with tofu or tempeh. You can make this bowl vegetarian by excluding the sausage and keeping the eggs.

Any recipe is customizable to your needs- it is up to your imagination.

RECIPE

Ingredients

1 cup of green cabbage, shredded

10 rainbow baby carrots, coined

2 poached/fried eggs

1 red onion, sliced

6 Bella mushrooms, sliced

2 handfuls Swiss chard, chopped

dairy-free probiotic yogurt, unsweetened

vegan almond cheese

1 tsp garlic powder

freshly made polenta (recipe here)

salt and pepper

avocado oil as needed

Instructions

• Make polenta as in the curried polenta recipe- omit the curry powder. Pour the polenta when hot and soft into a bowl;

• Sauté the cabbage and carrots with a bit of avocado oil and salt;

• Sauté the mushrooms with a bit of salt; sauté the red onions until brown and crispy;

• Poach, fry, or scramble the eggs;

• Sauté the Swiss chard with garlic powder and salt;

• Arrange all veggies, eggs, and yogurt on top of the polenta, and add the almond vegan cheese.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can help some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana