Recipe: Skottle Buddha Bowl

This recipe is hearty, filling, and full of nutritional ingredients. It’s also easy to adapt for an outdoor adventure—just prep the ingredients prior to leaving and pack them in ziploc baggies.

You can keep this vegan and add some more protein by serving with a tablespoon or two of toasted hemp seeds sprinkled on top, per the recipe below. You could also forego the vegan notion and top it with any animal protein of your choice. The nutritional info below is for the bowl without that protein, of course.

This recipe was written to be cooked on the Tembotusk Skottle camp stove, but it’s not hard to adapt it for a wok or a regular grill.

Nutritional info (per serving):

• Calories: 260
• Total fat: 12 grams
• Total carbohydrates: 38 grams
• Total protein: 8 grams

Ingredients:

• 2 tbsp. ghee butter, divided
• 3 small sweet potatoes, peeled and cubed
• 5 red/new potatoes (or heirloom potatoes), cubed
• 1 tbsp. smoked paprika
• 1 large red onion, halved and thinly sliced
• 1 large bell pepper (any color), julienned
• 1 large head broccoli, cut into small florets
• 1 large head cauliflower, cut into small florets
• 2, 3-cup bags shredded Brussels sprouts*
• 1 avocado, peeled and diced
• ½ bunch cilantro, leaves only
• approx. 2 tbsp. toasted hemp seeds**
• Sea salt and black pepper, to taste
• Optional: Sunny side up eggs, burger patty, grilled chicken or fish***

Directions:

• Heat 1 tbsp. ghee butter over medium-high heat in base of Skottle.
• Place potatoes with a pinch of sea salt into the Skottle and cook until softened. I suggest covering for a few minutes, uncover and stir. Repeat this process until cooked through.
• Sprinkle with smoked paprika, toss to combine and remove potatoes from Skottle and set aside in a large bowl.

• Place the other tbsp of ghee butter into the Skottle base over medium-high heat and place red onion, bell pepper, broccoli and cauliflower in with a pinch of sea salt.
• Cook until softened, using the same strategy of covering, uncovering, stirring and covering again. Place into same bowl with the potatoes.
• Add shredded Brussels sprouts. Cover for a few minutes, stir, cover again—repeat until cooked through. Approx. 5 minutes.
• Add Brussels sprouts to bowl with other veggies, toss to combine and adjust seasoning to taste.
• To serve, divide among serving bowls, top with avocado, cilantro, hemp seeds and protein, if using.

Notes:

*You can find pre-shredded Brussels sprouts at almost any grocery store. You can also shred them yourself using a food processor or by hand if you have good knife skills. Buying them pre-shredded saves a ton of time though, if you can find them!

**To toast the hemp seeds, use a small nonstick skillet and place the hemp seeds in over medium heat. Let them sit for two minutes and toss. Repeat until slightly browned and fragrant.

***If cooking protein for this recipe: I suggest making eggs as soon as you are finished with the vegetable mixture in the Skottle, as these will cook fast. Same with salmon/fish. If doing a burger patty or chicken breast, I suggest cooking these prior to starting the veg portion of the bowls.