Healthy soup options make any meal taste great adding wholesome ingredients to any dish is comforting during the cold winter months. Buddha bowl may originate from presenting a balanced meal key to the Buddhist concept from the story of Buddha who carried his food bowl with him to fill, as vegetarian food villagers would give him bits of food along the way. A Buddha bowl is typically a vegetarian meal served in a single bowl or high rimmed plate which consists of small portions of several foods usually served cold. The portions are not mixed on the plate or bowl but arranged in an artful way as a form of presentation. The concept appeared in the US in 2013 and continues to grow in popularity in 2022 when variations of this dish are now served as a healthy dish.
Ingredients
8 cups chicken broth
2 tablespoons olive oil
3 tablespoons Worcestershire Sauce
3 chicken bouillon cubes
Pinch of salt
Freshly ground black pepper
Pinch of pepper flake if desired
1 large Validila onion peeled diced
4 garlic cloves minced
2 carrots diced
2 stalks celery with leaves diced
3 cup cooked chicken
1 cup cooked quinoa
1 cup peas in a pod
1 cup peas
4 avocados skin removed sliced
1 Cup Enoki Mushrooms or sliced portabella mushrooms for garnish
Thinly sliced red pepper garnish
Directions
Combine diced onion, minced garlic, celery, carrots, sliced cabbage in a 6-quart stockpot with 2 tablespoons olive oil, Worcestershire sauce. Heat the ingredients on medium heat cooking the vegetables for 2 minutes until tender
Add seasonings salt, pepper, and a pinch of pepper flake if desired to add a spicy flavor to your dish. Add 8 Cups of Chicken stock to the stockpot.
Heat the chicken stock to a boil then reduce the liquid to a simmer. Stir the soup for 10 minutes on low heat allowing the vegetables to infuse flavor into the stock.
The Chicken Buddha Bowl Soup will be served over freshly cooked ingredients packed with nutrition eaten as a healthy soup option. Serve the Chicken Buddha Bowl soup in 5 separate bowls adding the ingredients to each bowl separately before adding the hot soup broth.
Directions
Place 5 bowls on the counter to prepare each serving. Each ingredient will be added separately surrounding the inner edge of the bowl. Add 3 ounces of shredded roasted chicken to each bowl. Add 3 tablespoons of cooked quinoa next to the chicken in each bowl. Add peas in the pod next to the quinoa in each bowl. Add 2 tablespoons of peas next to the chicken.
Add a few slices of Avocado next to the peas piling each ingredient into the bowl.
Ladle hot chicken broth over the vegetables heating the fresh ingredients with the hot liquid.
Garnish the Chicken Buddha soup with Enoki mushrooms or portobello mushrooms and thinly sliced red pepper to finish this delicious healthy soup dish. Enjoy!
Cheers!
Patricia Lynn
Copyright 2022 Patricia Lynn All Right Reserved
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Photo by Jennifer Schmidt on Unsplash
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