Buddha bowls are a delectable and healthy option for lunch or dinner. And the great thing about them is that you could also use buddha bowls to meal prep for the week! Try packing five bowls ahead of time into Tupperware to take to work for lunch every day. And voila, a super healthy, yummy lunch!
I personally love this recipe for the buddha bowl so much that I eat variations of it for lunch at least a couple times a week. My all time favorite bowl is this one, though. I love the combination of the tender chickpeas with the crispy kale and the fresh, crunchy microgreens. The sweetness of the roasted beets balances out the nutty flavors of the brown rice and sesame seeds. Pure heaven in a bowl.
My favorite part of this bowl, though? The ahhh-mazing Lemon Miso Tahini sauce. I want to eat this stuff on everything. In fact, I could just eat it plain, by the spoonful. That’s how good it is. Yum. It is my favorite sauce to add to any buddha bowl, as it’s clean and not heavy. You can still do that 1 hour of cardio after you eat this and feel better than ever. The sauce is truly what makes this buddha bowl great.
If you’re new to the Tahini world and don’t know which brand is a good brand, here is my favorite: Kevala Organic Tahini. And my favorite miso that I use for all of my miso recipes is this Miso Master Organic Mellow White and Dom Miso; it is soooo good and lasts in the fridge forever.
Try out the recipe below, and feel free to leave a comment with your thoughts!
Ingredients
Buddha Bowl
- 1 cup Kale, chopped
- 1 Tablespoon Olive Oil
- ½ cup Roasted Beets, chopped
- ⅓ cup Microgreens (or a small handful)
- ½ cup Chickpeas, canned or cooked
- ½ cup Brown Rice, cooked
- 1 Tablespoon Sesame Seeds
Lemon Miso Tahini Sauce
- 3 Tablespoons Tahini
- 1 Tablespoon Miso Paste
- 1 Teaspoon Lemon Juice
- 3 Tablespoons Water
0 Response to "DETOX VEGAN BUDDHA BOWL"
Post a Comment