Buddha Bowl
Buddha knows a bowl of plants is better – and this bowl is loaded with so many of my favorite veggies, like cauliflower, broccoli, kale and carrots. Do plants better, and get the better health results you crave, deliciously! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 head cauliflower florets
- 1 head broccoli florets
- 5-6 carrots chopped
- 1-2 leeks chopped
- salt & pepper to taste
- 2 Tbsp. coconut oil
- I head kale chopped
- 1& ½ cups rice cooked
- Additional toppings per serving: 1 egg, 1 serving beef, chicken, bison/buffalo, fish, lamb, shellfish, turkey + 2 Tbsp. tahini or 3 Tbsp. sunflower, hemp seeds, ¼ cup almonds, peanuts, pistachios, ¼ cup parmesan.
Ingredients: Tahini Dressing (serving size: 2 Tbsp)
- 3 Tbsp. lemon juice freshly squeezed
- 1 medium clove garlic minced
- ¼ cup raw tahini
- ¼ cup olive oil
- ~1/2 tsp. sea salt more to taste
- 3 Tbsp. warm water if needed to thin
Instructions
Directions
- Preheat oven to 400 degrees. Line a baking sheet with unbleached parchment paper.In a large bowl, mix cauliflower, broccoli, carrots and leeks with coconut oil, salt & pepper and place on baking sheet on upper rack in oven.Place chopped kale in the same bowl used to mix veggies and coat leaves with remaining coconut oil, set aside. Roast vegetables for ~30 minutes or less if you like your vegetables crunchy. While vegetables are roasting prepare tahini dressing.
- After vegetables have been cooking for 25 minutes place kale on top of roasted veggies and return to oven for additional 4-5 minutes to let kale steam. Careful not to let kale get too crispy.Divide cooked rice into bowls, add roasted veggies and serve with tahini.
Directions: Tahini Dressing (serving size: 2 Tbsp)
- Whisk together ingredients or add to a high-speed blender and thin with warm water as needed.
Notes
Makes: 5 cereal bowl servings or 2-3 soup bowls
