Buddha bowls are all the rage these days and if you're going to have one this is a must add. Along with our buddha bowl beans and some sweet potato wedges and greens this makes an amazing dish for any time of year.
It goes well with pretty much anything else too and it a great way to sneak more greens into your life. Fry a diced onion in a little oil until it is lightly cooked. Chuck it into a food processor or blender, or just a bowl and use a stick mixer with a cup or two of spinach, kale or pretty much any green that you have and like, we like doing it with sweet potato leaves because we have an abundance in the garden and they are apparently very good for you.
It goes well with pretty much anything else too and it a great way to sneak more greens into your life. Fry a diced onion in a little oil until it is lightly cooked. Chuck it into a food processor or blender, or just a bowl and use a stick mixer with a cup or two of spinach, kale or pretty much any green that you have and like, we like doing it with sweet potato leaves because we have an abundance in the garden and they are apparently very good for you.
Add some seasoning and enough water to blitz that up to a paste/smoothie and then used this as part of your water measurement for cooking your rice. It is easiest if you're using a rice cooker. You'll want two parts water to one part rice. We find brown basmati rice the best for this dish and you'll want to cook it in just the right amount of water as you won't strain or rinse this rice once it is cooked, the greens are staying with the dish!
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