Category: Buddha Bowl

Nourishing Curried Lentil Sweet Potato Bowl

11/3/2020

Adapted from the Minimalist Baker - A nourishing, hearty bowl that’s perfect when you’re craving takeout but want something healthier instead.

INGREDIENTS

LENTILS

1 batch Coconut Curried Golden Lentils

POTATOES

1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
2 Tbsp coconut or avocado oil (see notes for oil-free*)
1/4 tsp sea salt

CAULIFLOWER RICE

1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
1 Tbsp oil or water
1 pinch sea salt
1/2 tsp curry powder (optional)

KALE

1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

1 batch Cilantro Chutney
Thinly sliced red cabbage
Fresh cilantro
Lime wedges

INSTRUCTIONS

Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

NOTES
*For oil-free roasted sweet potatoes, first steam sweet potatoes for 5 minutes in a steamer basket. Then arrange on baking sheet and bake as instructed but only for 15-20 minutes instead of 25.

Check out the Minimalist Baker site for more recipes

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Chopped Kale Salad with Almond Ginger Dressing

6/10/2019

Comments

Chopped Kale Salad with Almond Ginger Dressing (serves 4)
6 cups kale, washed, de-ribbed and chopped into bite-sized pieces
2-3 small carrots, shredded on box grater or mandolin
1 cup shredded red cabbage
1 cup red bell peppers, diced
1 tbsp olive oil
¼ tsp salt
½ cup cilantro, washed and finely chopped
1 cup shelled edamame beans
1/2 cup almonds, roughly chopped
1.5 cups cooked quinoa
1 recipe almond ginger dressing (see recipe below)

Directions:

Combine kale and cabbage in a large bowl and add olive oil and salt. Massage vegetables with your hands until slightly soft. Add bell peppers, carrots and cilantro and toss to combine.
Steam the edamame beans according to package instructions.
To assemble salads, combine 2 large handfuls of the kale salad mixture in a bowl with 1/2 cup quinoa and 1/4 cup edamame beans. Top with ~2 tbsp of chopped almonds and a hearty drizzle of almond ginger dressing.

Almond Ginger Dressing
1/2 cup smooth almond butter
2 tbsp tamari
2 tbsp rice vinegar
2 tbsp maple syrup
2 cloves minced garlic
2 tbsp minced ginger
¼-½ cup water

Directions:

Combine all ingredients in blender. Use water to thin as needed.

Comments

Rainbow Chickpea Buddha Bowls

6/10/2019

Comments

Rainbow Chickpea Buddha Bowls (Serves 4)

1 small can chickpeas, drained and rinsed
1 tbsp olive oil
Juice of ½ lemon
¼ tsp salt
Pinch of black pepper
3 cup cooked quinoa
1 cup shredded beets
1 cup shredded carrots
1 cup diced cucumber (optional)
4 cups baby spinach
4-5 green onions, diced
½ cup pumpkin seeds
1 recipe Tahini Lemon Dressing (see recipe below)

Directions:

Combine chickpeas, olive oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.
To assemble bowls: make a base of ¾ cup quinoa and 1 cup of spinach in each bowl. Arrange chickpeas, beets, carrots and cucumber on top. Sprinkle 2 tbsp of green onions and 2 tbsp of pumpkin seeds on top of each bowl. Serve with 2-4 tbsp of tahini lemon dressing. Will keep for 3-4 days in the fridge.

Tahini Lemon Dressing

½ cup tahini
½ cup warm water
Juice of 2 lemons
1 tbsp maple syrup
1 clove garlic, finely minced
½ teaspoon salt + a pinch
¼ teaspoon pepper

Directions:

Add to a blender and process until smooth.
If mixture is very thick, add more water tablespoon by tablespoon until it is pourable.

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Nourishing Curried Lentil Sweet Potato Bowl

Chopped Kale Salad with Almond Ginger Dressing

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