Buddha Bowl

I was browsing through Pinterest the other day (which is one of the my favorite sports, hihihi), and I found this new trend called "buddha bowl", so I decided to give it a try.

Again this is a very easy recipe, done in no time, what may take long could be the red beats, but you can also get the can type.

This recipe yields 2 bowls.

Ingredients:

1/2 cup of fine bulgur (rinsed and drained)

2 tablespoons of pomegranate seeds

1 cup of cherry tomatoes (chopped)

1 tablespoon of dry mint

1 cup of red beats (cooked & chopped)

1 eggplant (sliced in eight)

12 asparagus sprigs (blanched)

1 avocado (sliced)

2 poached eggs

2 tablespoon of yogurt

Salt and pepper to taste

1 tablespoon of grapefruit juice

Olive oil

Directions:

1. Mix the bulgur with the pomegranate, add salt to taste.

2. Season the tomatoes with salt, pepper, mint and olive oil.

3. To the eggplant add a bit of salt on both sides and let rest 10 minutes so the internal liquid comes out. Pat dry with kitchen towel and pan fry with 1 tablespoon of olive oil.

4. Season the asparagus with salt and pepper.

5. The dressing for this bowl will be a mix of the yogurt, salt and pepper, grapefruit and 1 tablespoon of olive oil.

6. Fix all the ingredients nicely on a bowl and drizzle the dressing over.

Enjoy!