Buddha bowl: a mega bowl for a mega appetite!

Buddha bowl; where does the term come from?

There are many different reasons why we may call it a Buddha bowl but the one we're going with is that the the round shape of the overstuffed bowl reminds us of Buddha's belly!

That being said, there is no precise rule on how to make one, so here is a quick and tasty recipe, rich in protein, fiber, which will make your mouth water and satisfy that rumbling belly!

ILIOS Summer Buddha bowl

Ingredients:

1 avocado (cubed)

1 cup of spinach leaves

2 sweet potatoes (peeled and diced)

1/2 cup of ILIOS chickpeas (rinsed and drained)

5 cherry tomatoes (halved)

1/2 cup of ILIOS quinoa (cooked)

2 tbsp. of ILIOS olive oil

1/4 cup of tahini

1 tbsp. of maple syrup

1 lime

Mix of spices to taste (cumin, chili, garlic powder, turmeric, oregano, salt and pepper)

Recipe:

1. Sauté the chickpeas in a pan for 10 minutes, adding olive oil and desired spices which will give them a nice touch of flavor.

2. Preheat your oven to 425°. Sprinkle the sweet potatoes with olive oil and bake for 10-15 min.

3. Prepare your dressing by mixing the tahini, maple syrup, and the juice of half a lime in a small bowl.

4. To serve, delicately place all the ingredients in a large bowl, but keep them separate for presentation purposes. Add half of the remaining lime (cut into quarters) for a pretty fresh touch.

5. When it's time to eat, pour your homemade dressing over your Buddha bowl!

Easy, healthy and delicious! Doesn't that make you want one?

CORNY BRUNCH IDEAS

Corn, corn, corn, oh sweet corn !

We all love corn. We love that we can eat it both as a grain and as a vegetable! Boiled, grilled, in a salad or for a barbecue? You've certainly already tested it in many ways but we've found some super original recipes, all made with corn, that you can cook this weekend for a full, satisfying brunch! The perfect mix of sweet and savory.

Now grab some ILIOS frozen kernel corn and let's get started!

Plan the perfect menu for your summer Brunch

Here are a few of our favorite recipes:

Jalapeño Cheddar Cornbread Muffins

If you never thought before about revisiting the classic savory muffin, this corn and jalapeno recipe from thekitchnn will delight you! Its sweet-spicy combination adds a nice touch of flavour!

Get the recipe here.

The perfect intense combination - jalapeno and corn

(Image credit: Joe Lingeman)

Skillet Corn with Bulgur

The fresh touch for your brunch. For even more flavor, you can roast your corn before combining it with your salad. Your taste buds will be delighted!

Get the recipe here.

(we replaced bulgur with ILIOS organic quinoa because... why not?!)

Roasted corn and veggie salad

ZUCCHINI CORN PANCAKES

Damndelicious shares this super simple corn pancake recipe in just 6 steps. The best part is that you can easily reproduce it using your favourite frozen corn and ILIOS olive oil.

Get the recipe here.

Sweet and savoury corn and zucchini pancakes

Quiche with Summer Vegetables

Coming in hot for the last one! In this corn quiche recipe, you can go nuts and add all the vegetables you love such as spinach and peas! They will match perfectly with the sweet corn!

Get the recipe here.

Corn and vegetable summer quiche

Voilà ! We hope you enjoy our corny brunch ideas and do not forget to share it with friends and family by inviting them over for a nice meal on the patio!

ilios Thai Pineapple Fried Rice

It’s summertime! Summer is the season for poolside lounging, BBQs, fresh foods and for many, the time to vacation to exotic destinations. This year, with many vacations being cancelled, we want to bring the tastes of the world to you! So, close your eyes, and imagine yourself at a beachside resort in beautiful, sunny Thailand.

This Thai Pineapple Fried Rice is the perfect mix of sweet, salty, spicy and tangy and will leave your taste buds in serious vacation mode. Use fresh pineapple as one of the ingredients and use the carved-out pineapple shell as a super cute serving dish!

ILIOS Thai Pineapple Fried Rice is not only delicious but it's also soooo pretty!

Ingredients:

• 2 to 3 tbsp. of ILIOS olive oil

• 3 to 4 cups ILIOS cooked basmati rice (preferably a few days old)

• 3 tbps. fish sauce

• 2 tsp. curry powder

• 2 shallots (chopped)

• 3 cloves of garlic (minced)

• 1 red or green chili pepper (thinly sliced)

• 1/4 cup ILIOS chicken stock

• 1 lb. or about 4 cups of medium uncooked shrimp (peeled and deveined)

• 1 egg

• 1 carrot (grated)

• 1/2 cup ILIOS frozen peas

• 1 ½ cups of pineapple chunks (fresh or canned)

• ¼ cup raisins

• ½ cup roasted, unsalted, whole cashews

• 2 tbsp. lime juice

• 3 green onions (thinly sliced)

• Salt and pepper (to taste)

Recipe:

1. Mix 1 tbsp. of olive oil with the rice (separate any chunks)

2. In a small bowl, mix the fish sauce with the curry powder.

3. Heat 2 tbsp. of olive oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chili pepper and stir for about 1 minute.

4. Throughout the cooking process, whenever the pan becomes dry, add 1 tbsp. of chicken broth to keep ingredients sizzling.

5. Add shrimp, and cook, stirring occasionally, until pink (about 2-3 minutes). Season with salt and pepper, to taste and remove from pan (leaving the shallots, garlic and chili pepper in the pan).

6. Crack the egg into pan and stir quickly to cook (like you are scrambling eggs). Add the grated carrot and peas. Stir 1 to 2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, raisins, and cashews. Re-add the shrimp.

7. Drizzle the fish sauce mixture over everything and stir over medium-high to high heat until the rice starts making a popping sound. (about 5 to 8 minutes), Avoid adding any more stock from here on, or your rice will turn out heavy and soggy.

8. Remove from heat. Add salt and pepper or additional fish sauce to taste. To add contrast to the saltiness, add lime juice (to taste).

9. To serve, scoop rice into a carved-out pineapple half. Top with green onions.

Enjoy!