Tag: buddha bowl

Chopped Tahini Salad

Chopped Tahini Salad

Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped 

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, 

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl

Serves 4

Ingredients:

2 cups cooked brown rice
1 1/2 tablespoons toasted sesame oil, divided
1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes
1/4 cup tamari
2 teaspoons rice vinegar
1 English cucumber, sliced
1/2 cup radishes, thinly sliced
1/2 green onions, sliced
1 avocado, sliced
1 jalapeno pepper, thinly sliced (optional)

Directions:

1. Add brown rice to a bowl and drizzle half the sesame oil over top and mix to combine.

2. Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for at least 10 minutes.

3. Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, green onions, avocado, and jalapeno. Enjoy!

Notes:
Leftovers: Refrigerate in an airtight container for up to one day.
More Flavor: Add minced ginger and chili flakes to the salmon while it’s marinating.
Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.
Make it Vegan: Use tofu or tempeh instead of salmon.
No Tamari: Use coconut aminos instead.

{Rachel’s Suggested Wine Pairings}

Grüner Veltliner from Austria
Riesling from the Okanagan Valley or Washington state
Dry Tavel Rosé from the Rhone Valley

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad Serves 4 Ingredients: 1 medium sweet potato, diced into 1 inch cubes 1 red beet, peeled and diced into 1 inch cubes 1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons 4 cups 

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl Ingredients: 4 cups broccoli florets 1 teaspoon avocado oil 2 cups shredded carrots 1 red bell pepper, thinly sliced 2 scallions, chopped 1 tablespoon black sesame seeds (optional, for garnish) 1 block tempeh, cubbed 1 1/2 teaspoons toasted sesame oil 1/4 cup 

Winter Superfoods Bowls

Winter Superfoods Bowls

Winter Superfoods Bowls

Ingredients:

2 medium beets, peeled, cut into 1-inch cubes

2 medium sweet potatoes, cut into 1-inch cubes

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds

 

Directions:

  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper (if desired).
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.

 

Variations:

  • Spinach, Swiss chard, or collard greens can be substituted for kale.
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes
Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables

Buddha Bowl with Spring Vegetables Ingredients: Parchment paper 2 Tbsp. tahini (sesame seed paste) 3 Tbsp. fresh lemon juice 2 Tbsp. water ½ tsp. ground turmeric ½ tsp. pure maple syrup ¼ tsp. hot pepper sauce (optional) ¼ tsp. sea salt (or Himalayan salt) ¼