Sushi bowls – Buddha bowls – bowl food…call it what you want, its yummy either way.

The idea is to combine sweet with salty, smooth with crunchy and pack in a whole lot of nutrition (and yumminess) with it.

IMG_0710Here’s how we make ours:

2 cooked/leftover chicken fillets
2 avocados
3 sheets of sushi seaweed
Bunch of chopped kale or spinach
250g (dry weight) rice
1 Tablespoon black sesame seeds
½ lemon
½ orange
Liquid Aminos or Soy Sauce
Pomegranate jewels
Tahini
Sriracha sauce
Fresh coriander

Cook the rice. While it is cooking dice the avon and chicken, but keep them separate. Squeeze the juice from the orange and lemon.

Lightly stir fry the kale in a pan with some olive or macadamia oil. Then add in the torn sushi sheets.

When the rice is cooked, drain it and add the fruit juice and sesame seeds. Then spoon equally into 4 bowls.

Around the edges deposit the different toppings so that it looks pretty…then drizzle the Tahini and Sriracha sauce over it all. Top with chopped coriander. 

Sit down and savour.