Directions for: Healthy Buddha Bowl with Creamy Tahini Dressing
Ingredients
Spicy Toasted Chickpeas1 can chickpeas (398mL)
1 Tbsp olive oil
tsp cumin
tsp garam masala
tsp cayenne
tsp paprika
tsp sea salt
Grain Base Options8 oz buckwheat soba noodles or 1 cup quinoa
1 Tbsp olive oil
tsp sea salt
1 green onion, finely chopped
1 Tbsp lemon juice
tsp ground pepper
Creamy Miso Tahini Dressingcup tahini
1 cup water
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp miso paste
tsp tumeric
tsp ground pepper
Other Ingredients1 large crown broccoli (1/2 cup per bowl/serving)
3 cups kale, finely chopped (1/3 cup per bowl/serving)
2 large carrots (1/3 cup per bowl/serving)
2 cups red cabbage, shredded or finely chopped (1/3 cup per bowl/serving)
1 pint grape tomatoes, quartered (1/3 cup per bowl/serving)
1 cup marinated whole artichokes, quartered (1/4 cup per bowl/serving)
3 cups sunflower sprouts (1/2 cup per bowl/serving)
cup raw pumpkin seeds (1 Tbsp per bowl/serving)
1 cup fresh cilantro leaves or fresh herb of your choice (1 Tbsp per bowl/serving)
1 lemon, cut into wedges (1 wedge per bowl/serving)
Directions
Spicy Toasted Chickpeas1. Preheat oven to 350F.
2. Drain liquid from canned chickpeas and rinse under cool water. Lay them on top of paper towel, place another piece on top and roll it around to remove the outer skins. Allow chickpeas to dry of excess water on a fresh piece of paper towel.
3. Toss chickpeas in a bowl with olive oil, spices and sea salt, and coat evenly. Pour chickpeas onto a baking sheet and bake for 40 minutes, turning half way through.
4. While they bake prepare the dressing and other ingredients for the bowls.
Grain Base Options1. To prepare soba noodles, bring a pot of water to a boil with 1 Tbsp olive oil and 1/4 tsp sea salt. Once at a rolling boil, add the noodles, stir until submerged and lower heat to medium-high. Cook for 6-7 minutes. Drain and rinse with water.
2. To prepare quinoa, rinse under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with tsp sea salt. Once at a rolling boil, stir in quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.
3. While noodle/quinoa are still warm, toss them with lemon juice, ground pepper and finely chopped green onion (add 1 Tbsp olive oil as well to cooked quinoa).
Creamy Miso Tahini Dressing1. Combine all the ingredients in a blender and puree until smooth. Refrigerate dressing until ready to serve.
Other Ingredients1. Cut broccoli into florets and steam for 3-4 minutes. Submerge in cold water to prevent further cooking for up to 5 minutes and drain.
2. Massage kale with 1 tsp lemon juice and a pinch of salt with your hands until it begins to soften and wilt.
3. Peel outer skin of the carrots and use peeler to shave off thick ribbons.
See more: Asian, Lunch, Vegan, Vegetables, Vegetarian