Tag: buddha bowl

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 

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 tamari

1 1/2 tablespoons freshly squeezed lime juice

Serve over brown rice, quinoa or cauliflower rice

Peanut Dressing Ingredients:

1 1/2 tablespoons toasted sesame oil

1/4 cup tamari

1 1/2 tablespoons freshly squeezed lime juice

1 tablespoon maple syrup

1/3 cup natural peanut butter

2-4 tablespoons water (add 1 time at a time until you reach desired consistency)

 

Directions:

1. Cook the brown rice, quinoa or cauliflower rice according to the directions on the package.

2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.

3. In a bowl, add the tempeh along with the sesame oil, tamari and lime juice. Let marinade soak in for at least 5-10 minutes. The longer time it marinades, the more flavor! Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.

4. In a blender or food processor make the peanut butter dressing by adding toasted sesame oil, tamari, the lime juice, maple syrup and peanut butter and blend until smooth and creamy.

5. Divide the rice/quinoa/cauliflower rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds and scallions, if using. Enjoy!

Notes:
Meat and seafood lovers can substitute either grilled chicken or shrimp for the tempeh! Both are delicious with this dish!

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 

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