The Buddha Bowl Revamped!!

After being on a wedding high for the last year…I have finally come back down to reality. Taking a step back from wedding arts & crafts and taking the opportunity to revisit my passions. One of which gets me super excited, is creating a colourful dish, that is nourishes the body full of healthy goodness !! This weeks I wanted to share with you the famous Buddha Bowl but with a twist!!  I know eating vegan/vegetarian is not for everyone..or so you think;) This journey has been a slow one for me…but with the help of pallet, pleasing dishes…how can I not!!?? Rich in vitamins, minerals, omega fats, electrolytes, blood cleansers, anti-inflammatories…the list is endless when it comes to checklist of this meal!! I get excited thinking about the benefits each bite has to offer to our health!! Move over carnivores, this dish is taking centre stage!!

I decided to make this blog a little more personal and did it in “Vlog” format!!  This is something I am not very good at or comfortable with…but the only way to get better is to try, try and try again!! Enjoy!!

Serves: 4


1 Eggplant
2 Portabello Mushroom
2 Orange Peppers
1 Avocado
2 Cups Cooked Rice Noodles
2 Carrots
2 Red Beets
2 Green Onions
1/2 cup Cilantro
1 tablespoons Organic Coconut Oil


3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 medium clove garlic, minced
2 teaspoons pure maple syrup, or to taste
1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste
Freshly ground black pepper, to taste
6 to 8 tablespoons extra-virgin olive oil, to taste

Sauté peppers, mushroom, eggplant in coconut oil. Spiralize, beets and carrots. Chop green onions, cilantro, avocado and cook rice noodles. Mix dressing…
Serve and enjoy!!