BUDDHA BOWLS with CREAMY CARROT GINGER DRESSING

BUDDHA BOWLS with CREAMY CARROT GINGER DRESSING

I’m not sure if there is a specific recipe for a Buddha bowl

but in our galley it lends itself to all sorts of options…

completely vegan, vegetarian with or without tofu

or with animal protein or fish added.

The rice can be cooked in 15 minutes in a pressure cooker.

The sweet potatoes can be grilled on skewers on your barbecue

or as I did this time, tossed in some oil (a splash of sesame oil added is great),

seasoned and roasted on the grill in a foil packet.

And speaking of pressure cooker, they can also reach a cooked perfection this way in three

that’s what I said , three minutes.

BUDDHA BOWLS

1 can black beans, drained

2 cups cooked brown rice (quinoa or other grains could be subbed)

2 sweet potatoes, peeled, cubed and roasted until soft but not mushy

1 roasted red pepper, chopped

1/4 cup chopped onions

1 ripe avocado, pitted and cut into large chunks

Handful of parsley, roughly chopped

Creamy Carrot Ginger Dressing (see recipe below)

Greek yogurt or sour cream

and sesame seeds to garnish

How you arrange your bowl is up to you.

I placed 2 spoonsful of rice in each bowl,

tossed black beans, onion and parsley together and scooped over rice,

then arranged the rest over all,

adding a spoonful of yogurt and a healthy drizzle of dressing.

CREAMY CARROT GINGER DRESSING

1/2 cup chopped carrots

1 large clove garlic

2 tbsp pickled ginger

1/4 cup carrots juice

2 tbsp tahini

2 tbsp rice vinegar

1 tbsp Bragg seasoning or soya sauce

2 tsp sesame oil

1/4 cup grapseed oil or other neutral oil

Place carrots, garlic, ginger, tahini,

vinegar and Bragg in a bowl and puree

in a blender until no chunky bits remain

Gradually add the oils and blend until creamy smooth

 

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