‘Oh She Glows’ is one of our favourite go-tos for healthy plant-based recipes. We’ve selected one of the most simple but satisfying dishes for a quick, no-fuss summer evening meal.
It would be hard to find a more nourishing, or for that matter, a more colourful list of ingredients than those that appear on the ‘Summer Glow Buddha Bowl’ recipe. Pops of green, pink and orange in the form of avocados, beetroot, and carrot, are guaranteed to get the taste buds whirring long before you’ve put them all together in the bowl.
But presentation comes a very distinct second to the freshness of your ingredients which, in an ideal world, would still retain a drop of dew from the land on which they were farmed. This might be asking too much of city-dwellers, but wherever you are try to procure the best produce that you can in order to attain the glow of the recipe’s title.
For the House Vinaigrette (makes 3/4 to 1 cup)
For the Buddha Bowl
For the House Vinaigrette: In a small (1-cup/250 ml) jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired.
Recipe from ohsheglows.com