What could be better then a bowl of rice? A Buddha bowl with purple rice

What could be better then a bowl of rice? A Buddha bowl with purple rice

Rice is probably one of my favorite foods, and one of my dream trip was also related to rice –  to see the rice terraces in Vietnam. Two weeks ago I was fortunate to realize that dream by visiting the rice terraces in Sapa. It was an unforgettable experience to visit and hike in such unique landscape. 22

I find rice a very versatile food, easy to cook and to digest. However, besides my love for rice, for a long time I deprived myself from eating rice. I was, let’s say, a trending diet addicted. I tried almost all types of diets:  Atkins , Dukan, low carb, Keto, IFYM, soup, 5-2, etc.
Nowadays, I still struggle to convince myself that is alright to eat rice, a result from following a high protein diet for many years. I don’t follow a specific diet anymore, but I choose careful the foods I eat, based on what I find is good for my health. Mostly I eat lots of vegetables, fruits, seeds and grains, and my plate is always full of colors. I rarely eat processed food and I also cut the sugar, dairy and meat from my diet.
Well, but thinking on colorful meals, yesterday I decide to make a purple rice by adding some red cabbage to the rice. In addition, as I had leftovers of  chickpea tofu on my fridge – and I prefer to eat my meals in bowl – I created a purple rice Buddha bowl.
Buddha bowl with purple rice and chickpea tofu
  1. 1 cup of white rice (I used a type of sticky rice)
  2. 2 cups of shredded red cabbage
  3. 1 cup of chickpea tofu
  4. half zucchini, sliced
  5. half of an eggplant, sliced
  6. 2 cups of mixed greens
  7. 2 figs, cut in pieces
  1. Pour 2 glasses of water and salt to a saucepan. Pour in the rice. Stir. When starting to cook, cover the pot and lower the heat. Cook for more 5-7 min. Add the shredded cabbage and mix very well. Cook for another 3-4 min. Check if rice is tender (at this point it should look purple too). Turn off the heat and set aside.
  2. Grill the zucchini and the eggplant.
  3. In a bowl, add 1 cup of the cooked rice in the one side. In the other side, add the mixed greens. Top with the other ingredients.
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