buddha bowls
sink your teeth and your tastebuds into these bright, rich buddha bowls. They are meat-free, dairy-free, gluten-free but honey they are so damn good you will find yourself loving plants just that much more.
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Buddha Bowls
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Yields 4 Servings
Prep & Cook Time 45 minutes
Ingredients
2 large sweet potatoes, cubed and roasted
2 Tbsp avocado or coconut oil
¼ tsp kosher or pink salt
¼ tsp freshly ground black pepper
Pinch of ground cinnamon
1 head cauliflower or broccoli, chopped and roasted (same as potatoes) or steamed
2 cups chickpeas beans, or any bean will work (canned with BPA-free lining or freshly cooked)
1 cup brown rice, cooked (option to use cooked quinoa)
Method
Preheat the oven to 425°F. Line 2 baking sheets with unbleached parchment paper.
Toss cubed sweets with avocado or coconut oil, salt, pepper, and cinnamon and transfer to a lined baking sheet.
Place cauliflower or broccoli florets onto a lined baking sheet. Season with salt and pepper, if desired.
Roast for the sweets and veggies for 30 min at 425°F. Turning halfway through.
Drain and rinse beans.
Cook brown rice according to package directions. If using microwave bagged brown rice, remove from plastic packaging and cook in a microwave-safe glass dish.
Add Toppings (per serving)
½ avocado or 2 Tbsp Tahini Salad Dressing (recipe below)
¼ cup kimchi, sauerkraut, or other fermented veggies
Kosher or pink salt, sprinkle to taste
Tahini Salad Dressing
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Category: Dressing
Yields ¾ cup (12 Tbsp, 6 servings) of dressing
Total time 5 minutes
Ingredients
⅓ cup runny tahini (I like the 365 Whole Foods organic brand)
1 Tbsp apple cider vinegar
1 heaping Tbsp dijon mustard
½ Tbsp maple syrup
Juice from 1 medium orange or tangelo
½ tsp salt
1 tsp dried parsley
1 tsp garlic granules
1 Tbsp+ warm water to thin, optional
Method
In a small mixing bowl, combine all ingredients.
Adjust seasoning to taste.
Add 1 Tbsp of warm water at a time to thin the dressing. Tahini, depending on the brand, tends to thicken up quickly. So, adjust to your salad dressing liking.
Store leftovers in the fridge, in an airtight container, for 7-10 days.
